Category Archives: restaurant
Osteria
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman’s octopus and shrimps, fried in heavily scented olive oil on a little deserted beach. Luigi … Continue reading
Posted in cultural, international, regional, restaurant, travel, what's for dinner
Tagged Osteria, Rizzoli, Slow Food
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Cleaning Out the Basement–Horn & Hardart
I can’t believe I’ve never posted these. Horn & Hardart was woven into my childhood. I’m old enough to remember the absolute joy of eating at the Automat. Pushing nickels through the slot and opening the little glass door to … Continue reading
Posted in business, cleaning out the basement, history, restaurant
Tagged automat, coconut custard pie, horn & hardart
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Southern Food and Civil Rights, Feeding the Revolution
An army travels on its stomach, and a revolution needs to be sustained–with commitment and with food. In this book Opie recounts the tale of the Atlanta, Georgia caterer who fed the bus boycotters and their families, but he also … Continue reading
A Culinary Education
(Many, many) thanks to Latam Airlines, I was gifted with two tickets to Lima, Peru, and used the trip as an opportunity to eat. Yes, we visited museums, no we didn’t go to Machu Pichu, but we did eat. Ceviche … Continue reading
Posted in cultural, international, regional, restaurant, scientific, travel
Tagged Astrid y Gaston, Central, Gaston Acurio, Latam, Lima Peru
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Ten Restaurants that Changed America
Americans love to eat French, from Delmonico’s Gilded Age excesses to Chez Panisse’s refined perfection. But don’t overlook Howard Johnson’s ice cream and fried clams, Mama Leone’s exuberant pasta, and Antoine’s classic Creole. So while French may be a default setting, Americans … Continue reading
To Live and Dine in L.A.
One of the things I did on my summer vacation was visit Los Angeles, and I was delighted to be able to see the exhibit that accompanies this book (though sad to just miss the re-opening of Clifton’s Cafeteria!). And as … Continue reading
New England Soup Factory Cookbook
As thin as the homeopathic soups that was made by boiling the shadow of a pigeon that had starved to death –Abraham Lincoln In the depths of a gray winter or even in the soft light of a new spring, I’ll sometimes … Continue reading
Posted in food focus, recipe, restaurant, what's for dinner
Tagged Blue Marlin, New England Soup Factory, Oleta River, soup, Thomas Nelson
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The Language of Food
Every once in a while, and actually more and more often, culinary history breaks into the wider media world. This book certainly did, and for good reason. Jurafsky, a linguist at Stanford University scans historical menus and cookbooks, as well as … Continue reading
Appetite for Books 