Food

A Brief History of the Doughnut

Beth Kaiserman

The “doughnut” came to Manhattan under the Dutch name olykoeks, or “oily cakes,” according to a Smithsonian article. In mid-19th century New England, a ship captain’s mother named Elizabeth Gregory made her son fried dough with nuts in the middle to take on his long journeys. Her son lay claim to putting the hole in the middle, possibly to skewer it onto the ship’s wheel as he was steering, or possibly for easier digestion. Others claim the hole was made to cut back on ingredients, or to get rid of the soggy, undercooked center.

The War Over Vietnamese Cuisine

Andrew Lam

People take pride in the food they eat, and ethnic communities especially form and retain their identities around their traditional cuisines. What’s Italian without pasta? Or Thai without their Tom Yum Goong? For the Vietnamese, it is, of course, pho soup, that delectable and aromatic noodle dish that has had Vietnamese fighting each other over how best to make it—northerners and southerners have their own interpretation—and pho now finds itself in a controversy over a video made by Bon Appétit featuring a white chef telling people how to enjoy the dish. 

How to Eat Like a Local in New York City

Beth Kaiserman

Visiting New York City is overwhelming. There are the flashing lights, tall buildings, eclectic outfits and hot, smelly subways. Any visit to NYC requires proper sustenance to survive the city’s hurdles. But figuring out what to eat can be the most stressful task in a city where the tasty options never end. Here are 10 food experiences you should have while visiting NYC. 

Why Real Foodies Are Tired of the ‘Foodie’ Myth

Beth Kaiserman

The book American Foodie does not accept the fact that people are foodies without psychoanalyzing its every facet. It delves into detail about America’s current food obsession and whether food can compare with fine art. Some people think food is to millennials what music was to the baby boomers of the ‘60s and ‘70s. Millennials are now more concerned with health and mistrusting of big brand foods and government. I think the food revolution represents our larger intention of questioning everything. 

Where to Find the Best Bagels in New York City

Beth Kaiserman

When you live in a city that freaks out over a rainbow bagel, and then freaks out when it can no longer get a rainbow bagel, you tend to know a thing or two about our round, doughy friends. Though not as ubiquitous as I thought they would be in New York City, bagels still play a major part in New York living. The hangover bagel. The brunch with parents bagel. The desperate dinner bagel. And the bagels keep on spinning.

‘Food and Wine’ Lists Most Promising U.S. Chefs of the Year

Richard Leong

From a four-generation restaurant family, Kris Yenbamroong of Night + Market in Los Angeles has put his own mark on Thai cuisine, while Michael Gulotta with his MoPho in New Orleans incorporates Vietnamese influences with local ingredients from Louisiana. Of Hawaiian-Chinese-Indian descent, Ravi Kapur at Liholiho Yacht Club in San Francisco has won raves for his playful menu which integrates miso, kimchi and other Asian food staples.

 

Italy's Historic Cities Urge Restaurants to Push Local Produce

Isla Binnie

Fried cow's brains might not be to everyone's taste, but more people may sample the Florentine specialty now that Italy's art capital has ordered food outlets in the city center to sell mostly local produce. Florence is the latest Italian tourist destination to adopt the mantra "you are what you eat," and is requiring shops and restaurants to make sure that 70 percent of their food comes from the surrounding region.

Drinks Companies Gear Up for Pick-Up in Global Demand

David Jones and Martinne Geller

The world's biggest spirits groups such as Britain's Diageo Plc and U.S.-based Fortune Brands Inc FO.N are ramping up spending ahead of an anticipated pick-up in global demand. Neither has spotted the first clear signs of a recovery. But both distillers, which make products like Smirnoff vodka and Jim Beam bourbon, are gearing up for better times ahead by identifying key brands and geographies for future growth.

The Hunt for the Ultimate Taco in New York City

Beth Kaiserman

But tacos are one ferocious reason for debate. Anyone who’s lived in California at any point usually detests all of New York’s taco options. Others who rely on tacos for cheap and hearty sustenance during or after a night of drinking have their own special spots that serve “the best” breakfast taco to cure their pain. The problem is, most breakfast tacos are amazing after a night of picklebacks and bad decisions. How can we trust these folks to know what good tacos are?

The Tipping Point: Restaurateur Danny Meyer Takes a Stand

Rebekah Frank

It is strange to see Danny Meyer, well-known New York City restaurateur and CEO of Union Square Hospitality Group, appear in an article about the federal minimum wage and workers in restaurants he likely never sets foot in, and yet there he is. This is because Danny Meyer, the man behind Union Square Café, Shake Shack and Gramercy Tavern, among others, has set out to eliminate tipping at all of his restaurants, beginning with The Modern and followed by the remaining 12, by the end of 2016. 

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