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Are Cooking Television Shows Too Unrealistic?
In his blog on the New York Times, food journalist Mark Bittman makes the claim that food television — particularly cooking shows that teach a viewer how to make something — are too unrealistic. Unlike the real world, the chefs never make mistakes and each dish always comes out perfectly. He says: When you watch most celebrity chefs go to work on TV it is a) baffling and intimidating, and b) a charade.
Healthy Menu Options May Lead to Overindulgence
The question "would you like fries or salad with that?" is one regularly asked by waitresses across the nation. While it's easy to think the answer is a personal decision that reflects one's eating habits, a soon-to-be-released study shows differently.
Rachael Ray: Love Her or Leave Her?
Earlier this week celebrity "cook" Rachael Ray appeared on ABC's Nightline. She spoke about how her $18 million empire makes her queasy, how she's not embarrassed to promote Dunkin Donuts, her love of Anthony Bourdain, and her pictures in FHM. With the recession, Ray — who's known for her fun affordable meals — is extremely accessible.
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Sam Sifton Is New York Times's Next Food Critic
When Frank Bruni announced he'd be stepping down as the New York Times's restaurant critic, readers were left with a pressing question: Who will step up to the dinner plate? The food world waited collectively with bated breath until the answer was announced today: Sam Sifton, the paper's current Culture editor, will begin reviewing in October.
The blogosphere wasted no time compiling critical stats on Sifton, and Gawker has already come up with a slew of potential dining guises for him.
Would You Care if Tipping Didn't Exist?
A provocative article that appeared in a recent issue of the New York Times Magazine broaches the question of whether America should still require tips.
The idea behind tipping is that it improves service by rewarding good waiters and punishing bad ones. But advocates for eliminating tipping say this logic is false, and they believe working for tips discourages teamwork.
Guy Fieri, Other Food Personalities Face Identity Theft
The fashion world may claim that fakes are never in style, but lately, the food world sure has seen a lot of them. Take Food Network star Guy Fieri, who's living the good life — in three short years, he went from unassuming restaurateur to TV star and TGI Friday's spokesperson. But apparently, his life is looking so good that somebody actually wants to be him.
For Female Chefs, the Kitchen Still Feels Like a Man's World
With female personalities like Padma Lakshmi, Giada De Laurentiis, and Cat Cora in the media spotlight, one would think that sexism in the kitchen is a non-issue. However, a provocative article in Time Out magazine argues that even if sex discrimination isn't overt, it's still prevalent. While "Mad Men-style ass-pinching" is no longer de rigueur, Rebecca Flint Marx points out that sex discrimination is clear when you notice (or don't) the amount of recognition that women chefs receive in comparison to their male counterparts.
Food Section Sampler — Nov. 18, 2009
- Time to stock up: Looks like pure canned pumpkin is in short supply this year. — Los Angeles Times
- Don't miss out on the Beaujolais Nouveau celebrations. — Wall Street Journal
- Catching up with rapper Coolio, who's come out with a new cookbook, Ghetto Gourmet.
Do You Like Green Bell Peppers?
In an article last week, the New York Times takes a good look at green peppers and why they've fallen out of favor compared to other bell varieties. Though its opponents often describe the pepper as overly aggressive, vegetal, and bitter, it has its longtime fans, too, who believe the green ones have a grassy, versatile taste.
Do You Like Green Bell Peppers?
Northeastern Tomato Blight Caused by Home Gardening
A fast-spreading fungus has ravaged tomato crops across the Northeast and mid-Atlantic, wiping out this year's crop and causing the price of heirloom tomatoes to skyrocket by 20 percent. But the cause of the pandemic is something that's much more innocent than you might think.
In a recent New York Times column, renowned farm-to-table chef Dan Barber discusses the aggressive disease, known as late blight, that has wiped out 70 percent of this year's heirloom tomato crop.
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