Food

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.

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. 

Cider Makes a Comeback in New York

Beth Kaiserman

The "cider" revival refers to traditional alcoholic cider, made by fermenting apples, usually of more than one variety. It's produced like wine, which is fermented from grapes. A number of farmstead cider makers have emerged in New York, turning the beautiful heirloom apple varieties of upstate New York into delicious, unique ciders. These are often less sweet and more nuanced than mass-market ciders Americans may be used to.

How Hawaiian Food Went Mainstream in New York City

Beth Kaiserman

Chef Jon Matsubara is chef de cuisine at Japengo in Waikiki, an Asian fusion restaurant serving island classics and seasonal tasting menus. He said Hawaiian food has seen positive change during his career. “We are using more local ingredients than ever before and have been able to share our progress through various social media channels,” he said. “I am equally excited and honored to play an active role in the Hawaiian food movement.”

Why Coffee Culture Continues to Evolve

Beth Kaiserman

Drip coffee. French press. Espresso. Double espresso. Cold brew. Latte on draft. There are very few things people are as loyal to as they are to their favorite coffee - from bean to brew method to barista. We consume 12 billion pounds of coffee per year worldwide. About 83 percent of adults in the U.S. consume coffee. Ninety percent of coffee production takes place in developing countries, with Brazil at the number one spot.

 

Drink to Your Health: How the Bone Broth Trend Gained Momentum

Beth Kaiserman

Bone broth was the first big food trend in 2015, and so far, it’s stuck. Though not everyone has replaced their morning coffee with chicken broth, the trend has appeared on restaurant menus, in health advice columns and has even inspired its own recipe books. An incredibly simple and primitive idea, serving bone broth dates back to mid-18th century France, where it was served at inns and known as a restoratif, inspiring the word ‘restaurant.’

Pages

Subscribe to RSS - Food