Maize is arguably the single most important crop in the world and is rivalled only by soybeans in terms of versatility. That said, it is, along with sugar cane and palm oil, among the most controversial crops, proving particularly so to critics of industrial agriculture. Although maize is usually associated with the Western world, it has played a prominent role in Asia for a long time, and, in recent decades, its importance in Asia has soared. For better or worse, or more likely for better and worse, its role in Asia seems to be following the Western script. Continue reading
More than six billion baguettes are sold every year in France. But the bread is under threat, with bakeries vanishing in rural areas.
PARIS— It is more French than, perhaps, the Eiffel Tower or the Seine. It is carried home by millions each day under arms or strapped to the back of bicycles. It is the baguette, the bread that has set the pace for life in France for decades and has become an essential part of French identity.
On Wednesday, UNESCO, the United Nations heritage agency, named the baguette something worthy of humanity’s preservation, adding it to its exalted “intangible cultural heritage” list. Continue reading
I have a longstanding habit, in an article like this one listing travel experiences including 5. Savor an Unforgettable Lunch at Ntounias in Western Crete, of skimming to find whether the writer(s) have been to anywhere that I know firsthand; if they write something meaningful about a place I know, I read the entire article. These days I have less interest in going to places I do not already know (between 57 and 60 countries where I have had meaningful experiences, ranging from a few days to living there for a year or more).
When I see Crete, I am all in, for reasons I have made plain previously. In this case I want to abandon all responsibilities and get on a plane.
Since that is not possible I am left to desk-travel, which is what I did to learn more about this place. I see now that on the two occasions when I have mentioned Xania I have spelled it two different ways. With the X my spelling was transliterating into English the letter used in the Greek alphabet for spelling that town’s name; otherwise the dipthong of Ch is necessary to produce the sound of the Greek letter that looks like an elongated X. Now that I have excused my spelling discrepancies, and daydreamed of a meal on the island of Crete at a later date, I will get on with my responsibilities.
Take our quiz to find out.
If you subscribe to the tenets of the raw food diet, or even if you don’t, you may have heard the phrase, “When you cook it, you kill it.” Many people believe that applying heat to vegetables — whether by sautéing, boiling, steaming, frying, roasting or grilling — zaps their nutrition. Continue reading
We hope, from a culinary perspective, that truffle cultivation has advanced enough such that the statement in the title of Federico Kukso’s article below is correct. Thanks to the Atlantic, and to Knowable, for this:
Farmers around the world are trying to cash in on the prized black truffle.
Every morning, for three months of the year, Lola wakes up at 8 and goes hunting. Continue reading
We were already convinced by testing (our own and others) that this product category would be important, but this study shows the importance to be practically off the charts in terms of reduced carbon footprint per dollar invested. Our thanks to Damian Carrington, the Guardian’s Environment editor, for bringing this to our attention:
Exclusive: Non-animal proteins can play critical role tackling climate crisis, says Boston Consulting Group
Investments in plant-based alternatives to meat lead to far greater cuts in climate-heating emissions than other green investments, according to one of the world’s biggest consultancy firms.
The report from the Boston Consulting Group (BCG) found that, for each dollar, investment in improving and scaling up the production of meat and dairy alternatives resulted in three times more greenhouse gas reductions Continue reading
From high-protein food to plastics and fuel, Swedish scientists are attempting to tap the marine plant’s huge potential
You can just see the buoys of the seafarm,” Dr Sophie Steinhagen yells over the high whine of the boat as it approaches the small islands of Sweden’s Koster archipelago. The engine drops to a sputter, and Steinhagen heaves up a rope to reveal the harvest hanging beneath: strand after strand of sea lettuce, translucent and emerald green. Continue reading
The photo to the left might have appealed to me last year or earlier. But having tried giving up beef for so long, and finally prevailing, now it has no appeal. It does not disgust me, but I expect to get there.
Ligaya Mishan’s article What Does the End of Beef Mean for Our Sense of Self? has excellent photography by Kyoko Hamada.
My highest compliment is reserved for the stylist Martin Bourne, for making the photos just slightly creepy, matching my current emotional response to looking at beef.
When it comes to America’s legacy of Manifest Destiny, there’s perhaps no meal more symbolic than a bleeding steak. So who are we now that we’re consuming less red meat?
MEAT IS PRIMAL, or so some of us think: that humans have always eaten it; that it is the anchor of a meal, the central dish around which other foods revolve, like courtiers around a king; that only outliers have ever refused it. But today, those imagined outliers are multiplying. The United Nations Food and Agriculture Organization reports that the consumption of beef per capita worldwide has declined for 15 years. Nearly a fourth of Americans claimed to have eaten less meat in 2019, according to a Gallup poll. The recipe site Epicurious, which reaches an audience of 10 million, phased out beef as an ingredient in new recipes in 2020. Continue reading
If you do not eat animal protein, this concept may not appeal to you. But if you allow that others who eat meat may be able to do so ethically, then read on.
If you do eat any kind of meat, then it is a reasonable question whether invasive species are fair game: Rack of squirrel, anyone? The chefs putting invasive species on the menu
‘Invasivorism’ is a growing ethical dining trend but is ‘eat them to beat them’ really the answer?
From oral contraceptives to proposals to edit their DNA, efforts to control the UK’s invasive grey squirrel population have become increasingly elaborate. But a growing number of chefs and conservationists have a far simpler idea, which they see as part of the trend in ethical dining: eat them. Continue reading
Moosewood has been mentioned, along with its cookbooks, and we have featured plenty of other stories about veg-forward diets and related cookbooks; so it is odd that neither this book nor its author have featured in our pages before. Just in time to celebrate five decades, a fitting tribute to its author:
Frances Moore Lappé’s last hamburger was in 1971, the same year she published “Diet for a Small Planet,” her hugely influential book about food and sustainability, which virtually created the publishing category of food politics and turned Ms. Lappé into what she once self-deprecatingly called “the Julia Child of the soybean circuit.” Continue reading
We have just placed these books on display in the two Authentica shops in Costa Rica, one at Marriott Los Suenos and the other at Marriott Hacienda Belen. The author, Isabel Campabadal, has been an author and chef for nearly five decades, and is a perfect fit with one of our aims as merchants: respect traditions and respectfully update them with all that the modern world offers.
When we posted on his book a few weeks ago the title of our post suggested that it was a frivolous offering. Not so. Surprisingly we have not posted about Nathan Myhrvold before, but the best profile on him was written before this platform launched. Then his dinosaur obsession and invention workshop were his primary talking points. In recent years those have made room for food.
And in case you do not have time for his book, you can get a sense of those talking points on this episode of The Splendid Table podcast:
This week, we take a deep dive into pizza with the co-author of the voluminous Modernist Pizza, Nathan Myhrvold. We get into the history, culture, and techniques behind great pizza. We hear stories from his worldwide travels and deep dives into pizza cultures and traditions. Plus, we hear about the culinary lab research devoted to making the best pizza ever, and he sticks around to answer your pizza-making questions. He is the founder of the Modernist Cuisine Lab…
It’s a feeling we come back to again and again, especially when talking about foods we love. Coffee, cheese, wine, tea…the significance of each one resonates with both a sense of culture and place to where quite a few of the contributors to this site have called home.
In the case of the image above, we peer into the poro trees we have mentioned numerous times. This particular poro, whose thick diagonally oriented trunk is situated at the uppermost point on the land where our coffee grows, is home to several orchids, both wild and cultivated. And in the foreground of the image a young cecropia tree is making its way upward, with a reddish top.
Next to the cecropia, out of the frame, is a mature coffee tree. Next to that is a young lime tree, and surrounding are various flowers and mano de tigre, aka monstera deliciosa. Just downhill from the trees and flowers in this image are bananas, plantain and sugar cane. The best coffees enjoy diverse company as they grow.
Modernist Pizza might apply the latest science to the pizzaiolos’ role, but it also dishes up deep history too
Modernist Pizza certainly applies a little science to the task of making a great slice. In this huge, comprehensive, three-volume publication, authors Nathan Myhrvold and Francisco Migoya share innumerable practical tips and innovative techniques to create great pizzas. Myhrvold is Microsoft’s former Chief Technology Officer and studied under Stephen Hawking at the University of Cambridge, and so almost all of those tips and techniques aren’t simple repetitions of old hunches and dogma, but the product of numerous test-kitchen experiments. Want to know the precise effects of ageing on mozzarella? Or which parts of your oven really cook your pie? Then get this set of books. Continue reading
The last food book we featured was not a cookbook, but had plenty of food for thought. Thanks to the Kim Severson (again, after a couple years of our not seeing her work) for bringing Matthew Raiford, his family heritage, his farm and his cookbook to our attention in her article: A High-Summer Feast to Forge Connections in the Deep South. And if time is short, click through just for the exceptional photography:
Matthew Raiford swore he’d never return to his family farm in coastal Georgia. But in breaking that vow, he found a sense of community worth celebrating with a lavish spread.
BRUNSWICK, Ga. — It’s not a stretch to say there may have never been a party for a cookbook like the one Matthew Raiford threw on his family farm a few weeks ago.
The book’s title is “Bress ‘n’ Nyam” — “bless and eat” in the English-based Creole spoken by the Gullah Geechee people who live along the coasts of the Carolinas, Georgia and northern Florida. Their ancestors were captured in West Africa and enslaved. Nowhere else in America has the cultural line from Africa been better preserved. (Mr. Raiford’s people call themselves freshwater Geechee, which means they are from the mainland of coastal Georgia. Saltwater Geechees are from the barrier islands.) Continue reading
We have been paying attention to amaranth plenty over the years. It should have occurred to me back in the early days of this platform to investigate its origins. Amaranth was so central to our diet in India that I assumed it was a native plant. Not so, but it grows all over the world:
Indigenous women in North and Central America are coming together to share ancestral knowledge of amaranth, a plant booming in popularity as a health food
Just over 10 years ago, a small group of Indigenous Guatemalan farmers visited Beata Tsosie-Peña’s stucco home in northern New Mexico. In the arid heat, the visitors, mostly Maya Achì women from the forested Guatemalan town of Rabinal, showed Tsosie-Peña how to plant the offering they had brought with them: amaranth seeds.
Back then, Tsosie-Peña had just recently come interested in environmental justice amid frustration at the ecological challenges facing her native Santa Clara Pueblo – an Indigenous North American community just outside the New Mexico town of Española, which is downwind from the nuclear facilities that built the atomic bomb. Continue reading
Most of us, top of mind, would mention visual and olfactory pleasures as the primary sensation that flowers wow us with. Thanks to Helen Rosner for reminding us, and to Alexis Nikole Nelson for demonstrating to us, the other sensory pleasures of (some) flowers:
Nothing takes me back to the Midwestern pastoral of my youth quite like the smells of springtime: freshly cut grass with an edge of lawnmower fuel, the sweet ozone of an imminent thunderstorm. Most of all, it’s lilac bushes, which grow stately and ragged in the hard soil of Chicago’s front yards, or peek over back fences to wave down the alleyways. In May, the tiny purple flowers would open; by June, their thick perfume hung in a haze around each bush, the barest breeze sending out intoxicating eddies of rich scent. When I left home and moved to the East Coast, I sometimes bought cheap lilac colognes—there are plenty of lilacs out here, too, but sometimes a person is a little homesick and needs a whiff on demand. Scent, so neurologically intertwined with memory, is an emotional catapult, and I found that even the clumsiest molecular facsimile of lilac would get the job done. Continue reading
Having had more than my fair share of delicacies that I did not find appetizing, the concept of this museum is not lost on me. I can laugh, even when the humor is problematic. But of all the museums in all the towns in all the world, I doubt I will visit this one. After yesterday’s post, this article by Jiayang Fa
At the Disgusting Food Museum, in Sweden, where visitors are served dishes such as fermented shark and stinky tofu, I felt both like a tourist and like one of the exhibits.
In the spring of 2019, Arthur De Meyer, a twenty-nine-year-old Belgian journalist, toured the Disgusting Food Museum, in Malmö, Sweden. As with the Museum of Sex, in New York City, and the Museum of Ice Cream, in San Francisco, the Disgusting Food Museum is conceptually closer to an amusement park than to a museum. There are eighty-five culinary horrors on display—ordinary fare and delicacies from thirty countries—and each tour concludes with a taste test of a dozen items. De Meyer, the son of a cookbook author and a food photographer, told me that he’d always been an adventurous eater. As a reporter, he also prided himself on his ability to maintain his composure. “But the taste test was war,” he said. “The kind where you’re defenseless, because the bombs are going off invisibly, inside of you.” Continue reading
The old joke that begins “waiter, there is a fly in my soup” was already stale. Now it is long past its sell-by date. We have been selling this protein bar, made in Costa Rica, for long enough now to say without reservation: insects are not repellant. These bars compete alongside dozens of other snack products we offer, and have become a surprise best-seller.
I had expected occasional curiosity-driven sales, but instead they have outsold more established protein bar brands and other snack options. Insects have already earned more respect as a food source than I had imagined. Thanks to the Guardian for this partial explanation of the phenomenon, and its potential:
Fried crickets on the school menu, milk made from fly larvae and mealworm bolognese for dinner? These are the environmentally friendly meals we can look forward to. Bon appetit!
My first attempts at feeding insects to friends and family did not go down well. “What the hell is wrong with you?” asked my wife when I revealed that the tomato and oregano-flavoured cracker bites we had been munching with our G&Ts were made from crickets. Continue reading
Much thanks to Gastropod for reminding us of culinary considerations:
As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. Continue reading