Category Archives: scientific

Salt, Fat, Acid, Heat

A good cook is like a sorceress who dispenses happiness. Elsa Schiaparelli You may think you know what you’re doing in the kitchen. You don’t. But Samin Nosrat does and she can explain it brilliantly. In reading this book, you’ll find … Continue reading

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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

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Food in the Gilded Age

The Culinary Historians of Washington, D.C. are pleased to begin their 20th anniversary season this September 11, 2016. If you’re in town, please do join us. We always think of Gilded Age dining as ridiculously long menus full of game, … Continue reading

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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

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Food Advocacy

The May 2013 issue of Vogue magazine featured Michelle Obama on the cover. Inside, the interview covers parenting, fashion, Hillary Clinton, and about this briefly, “the first lady’s iniatives, childhood nutrition and health.” In the July issue there is a … Continue reading

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Hoosh, Roast Penguin, Scurvy Day, and Other Stories of Antarctic Cuisine

Summer camp bug juice, school cafeteria pizza, and dorm room ramen all pale before Antarctic “cuisine.” Jason Anthony worked eight summers at the South Pole, in McMurdo, a community of up to 1,200 residents, most of whom work as carpenters, … Continue reading

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Columbia University Press Book Giveaway

I know you can boil water, but do you know why it boils? Find out in The Kitchen as Laboratory, or one of the five other food and science books Columbia University Press is giving away. To enter the giveaway … Continue reading

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