I happened to come across a summary of the Southern Foodways Alliance 2012 Symposium devoted to barbecue the other day, and I was struck by
Category: Contemporary Food Culture
Bacon and Bourdieu: When Peasant Food Makes Good
Although its moment in the spotlight may be fading, bacon, or its uncured sister pork belly, has enjoyed a lengthy starring role in the larder
Ferran Adrià’s Search for Miracles
Andy Warhol was perhaps the first artist to understand and take advantage of the commercial potential of art. With his appropriations of soup cans and
Is Cooking an Art or Craft?
In his wonderfully eccentric cookbook Eat Me, New York chef Kenny Shopsin writes: I think the difference between art and craft is that in craft
Just Because You Can Doesn’t Mean You Should
Food critic Jay Rayner is fuming. My sauté of chicken liver and bacon “satay” was no less bonkers. Chicken livers. Peanut butter. And bacon. Believe
Do Diners Want Authenticity or Flavor?
Joyce Goldstein, San Francisco chef and author of one of my favorite cookbooks, launched a rant last week that seemed to sum up the current
