Cooking Food Literature Books News, Insights & Reviews — The New Yorker
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Page turner
Lamb Two Ways
The rivalry between my Catholic grandmother and my Muslim father was a division of lost and opposing worlds, especially in the kitchen.
November 23, 2015
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Page turner
Teaching adults to eat
It can be difficult to relearn to eat as an adult, British food historian Bee Wilson tells us in her book “First Bite,” but it is possible, and, in much of the developed world, It’s necessary.
25 november 2015
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Cultural commentary
Chinese cuisine and the joy of inauthentic cuisine
Chef Danny Bowien’s approach is “secular” by design, turned up to eleven, Chinese cuisine is not made by “experts or historians” but by loyal “fans”.
November 23, 2015
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Culture office
Agony and Eggstasy
Riverdog Farm’s coveted egg enthusiasts will line up early in the morning hoping to score a dozen.
November 24, 2015
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A critic in general
What’s the recipe?
Can you really learn to cook from a book? How do you distinguish firm peaks from steep peaks? And how would you define “chopped”?
November 15, 2009
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Page turner
The Dark Side of the Spoon: Moods and Recipes by Nigel Slater
The Moods and Recipes of James Beard Award Winner Author Nigel Slater.
June 22, 2015
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Page turner
Pleasures of the literary meal
The experience of reading what others eat and drink falls somewhere between the satisfaction of being fed and that of being fed.
July 15, 2015
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Books
Good greens
Chefs quickly make vegetables the cash cow of the cookbook trade.
April 7, 2014
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Page turner
Kenji López-Alt’s obsessive cooking experiences
Who wouldn’t be more interested in fried chicken than gel electrophoresis?
October 3, 2015