News Feed: February 9, 2012
Restaurant patrons who choose downsized portions end up eating less. [NPR]
The psychology behind America's love for the cupcake. [WP]
Gummy candy that improves skin. [BA]
America exports ‘Chinese’ food to China. [Newsweek]
Valentine’s Day with JBF Award winner Michael
News Feed: July 26
Martha Stewart's favorite dishes from Chefs & Champagne. [WSJ]
The wine treasure chest of Hungary. [NYT]
Twenty summer wines for any occasion. [WSJ]
Tips on ordering an authentic meal at a Chinese restaurant. [Atlantic]
High temperatures endanger watermelons... [NYT]
News Feed: March 11
Web-based meal delivery services are striving to drop restaurant-quality dinners at your doorstep. [WSJ]
Green garlic brings a softer bite to dishes. [LAT]
A map that illustrates the power of burger chain density. [The Daily Dish]
Why are Chinese eateries in Los Angeles selling doughnuts? [Atlantic]
Are CSAs overpriced?
News Feed: February 10
Bravo has announced the cast of the next season of Top Chef Masters. [LAT] Chile peppers, flying fish roe: these are the new aphrodisiacs. [NYT] Year of the Tiger: kick off this beast of a year with a Chinese feast. [Hungry Beast] The Chicago Tribune announces the winners of its 2010 Good Eating Awards. [Chicago Tribune] The Vermont Butter & Cheese Co. turns 25, celebrates with a new cookbook. [Boston Globe]The Bookshelf: Andrew Coe
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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