The Bookshelf: Andrew Coe

by jbfauthor on September 03, 2009

If you find connections between eating and culture fascinating, take note: Andrew Coe, who has written for Saveur, Gastronomica, and the New York Times, has published Chop Suey: A Cultural History of Chinese Food in the United States. With over 40,000 Chinese restaurants in the country, many Americans take this food (or, rather, its Americanized versions and offshoots) for granted. But with a timeline that includes violence, late 19th-century Bohemia, and modern political diplomacy, Chop Suey exposes the cuisine’s extraordinary development in the West. A Brooklyn resident and frequent patron of New York’s Chinese eateries, Coe is the Chinese food lover’s compass. Even though his motto is “Eat now, talk later,” he took a moment to tell us about his favorite spots in the

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News Feed: September 3

by jbfauthor on September 03, 2009

Hospitals chefs are striving to cook better meals for patients [WSJ] A guide to food storage [Chicago Tribune] Where to find real wasabi (and passable imitations) [CHOW] Slow Food will host a number of "eat-ins" throughout the Los Angeles area on Labor Day [LAT]

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Jobs We Love: Brian Halweil

by jbfauthor on September 02, 2009

As the editor of Edible East End and publisher of Edible Brooklyn and Edible Manhattan, Brian Halweil wears many hats. He took a break from tackling his inbox to give some advice to writers and explain how daily meals help him do business.

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Eat this Word: Pavlova

by jbfauthor on September 02, 2009

WHAT? Dancer's dessert. Named for the world-famous Russian ballerina Anna Pavlova, this fruit, whipped cream, and meringue dessert is claimed by rival nations. Aussies have long considered it their national dessert, but New Zealanders argue that they invented the Pavlova, and they back up their claim with citations from cookbooks. The dancer toured both countries in the late 1920s. In Perth, Australia, she stayed at the Esplanade Hotel, whose chef, Herbert Sachse, is often credited with creating the dessert some six years later. Supposedly the Pavlova acquired its name after someone proclaimed his dessert was "as light as Pavlova." Others think the name stems from the fact that the ring-shaped meringue resembled Pavlova's frilly, white costume in her most famous role, the Dying Swan. Pavlovas—which are showing up on American tables of late—are traditionally filled with passion fruit. WHERE?

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