Throwback Thursday: Beard House Food Pyramid

 

James Beard once said, "It is true thrift to use the best ingredients available and to waste nothing." Ed Kim, cartoonist for Beard House Magazine and other JBF publications, illustrated his rankings of said best ingredients in the October 2000 cover of the JBF Calendar & Newsletter in a comic called “Beard House Food Pyramid." (Click here for full-sized artwork.) Viewed alongside retrospectives of last year’s culinary trends and prognostications of what awaits in 2015, Kim’s vision of the food pyramid à la Beard is remarkably resonant. Hudson Valley foie gras and truffles on the daily; oysters a few times a week; morels, chanterelles and porcini when in season. Fifteen years later, it seems almost nothing has changed. Take a glimpse at a menu for any dinner or event this year at the Beard House and see for yourself.

 

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What We're Reading: January 5, 2015

 

In China’s replica of Paris, no one eats French food. [MUNCHIES

 

Salvage Supperclub hopes to shift attitudes on food waste by offering dinners in a dumpster. [Civil Eats

 

From Negronis to “Frankendesserts,” the Kitchn examines the food trends of 2014. [The Kitchn

 

The egg industry is scrambling to comply with new California cage regulations. [NPR

 

A ranking of health foods to help motivate your New Year’s resolutions. [... Read more >

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What We're Reading: December 29, 2014

 

Popping bottles in the ice, like a blizzard: a history of Champagne in hip hop. [FWF

 

The meat industry is pushing Congress to reverse a new country-of-origin labeling law. [Star Tribune

 

Get your almond butter now: California’s limited water supply may threaten future nut production. [NYT

 

MicroGreens, a new cooking initiative in Washington, D.C., aims to get kids to teach their parents healthy habits and recipes. [Civil Eats]... Read more >

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What We're Reading: December 15, 2014

 

This guide to buttercream frosting is truly the icing on the cake. [Serious Eats]

 

Dig into the winter season's colorful harvest on your salad plate. [NYT]

 

A new year means new food trends: what’s on tap for 2015. [Forbes]

 

Willy Wonka would be proud: a New York-based artist recreates savory meals using only candy. [BuzzFeed]

 

New city laws nationwide attempt to regulate the food truck frenzy. [... Read more >

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JBF on the Air: David Sax

Taste Matters

 

How do flavors become trends? Who determines these trends, and how do they catch on in the mainstream? On the season finale of Taste Matters, JBF's Mitchell Davis seeks to answer these questions with the help of David Sax, a freelance writer specializing in business and food. His writing appears regularly in the New York Times, Bloomberg Businessweek, Saveur, The Grid Toronto, and more. David's latest book, The Tastemakers, uncovers the world of food trends: where they come from, how they grow, and where they end up. Click here to listen to the full episode.

 

Taste Matters is a radio program dedicated to taste: as a... Read more >

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Food Trends to Watch for in 2012

Andy Ricker and Sean Brock


Predicting food trends is an inexact science (though some people are actually paid to do it). At any rate, here’s our stab at what we suspect will be crossing our plates in 2012.

Locavorism, Redefined
Taking his lead from the Cook it Raw crew, Charleston’s Sean Brock is striving to revive the cooking of the South's antebellum period, teaming up with foragers and historians to rescue heirlooms from obscurity or extinction. We’re hopeful... Read more >

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