A Love Affair
Small nuggets of thought
“IF YOU EAT FOOD, you are being lied to every day.
The food supply chain is so vast and so complicated. It has yielded extra-virgin olive oil that is actually colored sunflower oil, Parmesan cheese bulked up with wood pulp, and a horsemeat scandal that, for a while, rendered Ikea outings Swedish meatball-free.
Continue reading “Laura Reiley on the Fiction of Farm-To-Table”
“You might be getting married. You might have bought a new car. You might have won a Pulitzer. But there’s a whole bunch of Tupperware sitting in my fridge, bitches. Try topping that.”
“Earlier I said these mozzarella sticks taste like garbage. I would like to amend that statement. They taste worse than garbage. I would prefer to eat garbage, because then there would be the chance I would get to eat a bite of something good someone started to eat but couldn’t finish, or paper.
The water outside TGI Friday’s is black now.”
Caity Weaver’s 6,000 word account of a day spent at TGI Friday’s is an effort in clickbait worthy of Dickens.
My food writing recently took a timid step beyond the blog when I wrote about school lunches for Boise Weekly’s back to school issue.
You can read the article here.
Can you guess the three most popular lunches among Boise students?
“When a dish is perfectly seasoned, it will taste simultaneously like it has too much salt and too little salt. It is fully committed to being both at the same time.”
– David Chang
I highly encourage you to read David Chang’s Unified Theory of Deliciousness.
“Honestly I view all human attempts at cuisine to be a series of stop-gap measures until we all eventually ascend to our highest form—breatharianism.”
– Bennett Robinson
“Instagram means that once-private pleasures can be even more pleasurable when they’re broadcast to an audience of thousands. I may love the garlic scape pesto I whizzed up at home yesterday, or the peppery buttermilk panna cotta at Blackberry Farm in Tennessee, but more than that, I love broadcasting that love, a narcotic combination of “but it’s my job” rationalization and the validating thrill of a push notification. Every picture of food is a selfie.”
– Helen Rosner
Click here for the rest of her astonishing essay about chicken tenders.
“The first responsibility of any great restaurant is to keep you in the bubble, the soft-serve cocoon of illusion where you forget the world exists for anything but your pleasure. And the newly redesigned Spago, from the moment you toss your keys to the valet to the moment you stagger back out again, gives good bubble.”
– Jonathan Gold
Click here for the rest of his review.
“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.”
– Anthony Bourdain
“Food isn’t like anything else. It’s something precious. It’s not a commodity.”
– Alice Waters
