Showing 65 posts tagged food
Oh, it’s that time again.
Such a great writer. And hilarious.
Aylin Öney TAN
Donald A. Norman, Emotional Design: Why We Love (or Hate) Everyday Things
We are such sensitive creatures.(via caitlinwinner)
This is like Instagram allowing the choice of filters for your photos.
Until around 250 years ago in the West, archaeological evidence suggests that most human beings had an edge-to-edge bite, similar to apes. In other words, our teeth were aligned liked a guillotine, with the top layer clashing against the bottom layer. Then, quite suddenly, this alignment of the jaw changed: We developed an overbite, which is still normal today. The top layer of teeth fits over the bottom layer like a lid on a box.
[…] What changed 250 years ago was the adoption of the knife and fork, which meant that we were cutting chewy food into small morsels before eating it. Previously, when eating something chewy such as meat, crusty bread or hard cheese, it would have been clamped between the jaws, then sliced with a knife or ripped with a hand — a style of eating Professor Brace has called “stuff-and-cut.”
The clincher is that the change is seen 900 years earlier in China, the reason being chopsticks.
I love these bits of re-revelations.
My high school friend Christine (of Master Chef fame) just got a tattoo declaring her love for fish sauce:
My favorite ingredients—garlic, cilantro, and anchovies to represent fish sauce—all flowing together in harmony.
They have great sausages, here.
This is food.
Such a spot on article. It’s not that this is a ‘hater gonna hate’ screed, but Brooklyn’s restaurant scene is massively overhyped and prone to boosterism — much like a lot of the startup scene. I live minutes from Franny’s and Al Li Da and the pizza and Tuscan plates there would be average in Manhattan, LA or even San Francisco. The decent places - Diner and Roberta’s in Williamsburg - are great when measured stand-alone but pair them against the cluster of great places in the city and the ingenuity becomes merely clever. Don’t even get me started on the Asian resurgence at the over-fish-sauced Pok Pok or the supremely disappointing offerings at Pork Slope and Talde.
Are there good stuff in the Brooklyn? Yes. DuMont is great. 1 or 8 Sushi is great. Di Fara is great. Tanoreen is great. Convivium Osteria is great. Go for the sincere places, not chefs latching onto a trend or inspiration from “that one great trip I had to China”.
BUT - one good thing about this is that the prices are greatly affordable. For that, I’m thankful to the restauranteurs. The dishes are good by themselves (no need for orgiastic commendations) at reasonable prices. If that’s what you’re into, Brooklyn is where you want to be.
This song about pho is flat out better than a lot of songs period.
Lol. I love pho and this rocks… Especially the Vietnamese subtitles. My my…