"If one were to construct a Venn diagram of different types of dorkiness, there would certainly be an overlap between the circles drawn for beer geeks and for video gamers."
Peter Meehan on Barcade
Posted by Josh Friedland on Apr 25, 2007 in Drinking | Link
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"Did the network, upon realizing (as they surely did) that the whole thing was a hideous, stultifyingly boring cluster fuck — and a public slap to their talent — did they consider maybe having the good taste to just bury the whole thing in archives like a rotten bone?"
Anthony Bourdain on the Food Network Awards
Posted by Josh Friedland on Apr 17, 2007 in Media | Link
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"The Curious Cook column last Wednesday, about the chemistry of meat color, referred incorrectly to the chemical that binds with the pigment myoglobin to make nitrite-cured meat pink. It is nitric oxide (NO) — not nitrous oxide (N2O), a sedative used in dentistry."
The New York Times on Laughing Gas
Posted by Josh Friedland on Apr 12, 2007 in Science | Link
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"'Foodie': It's like the infantile diminutive -- you put a 'y' on the end of everything to make it childlike. We don't need it. It's embarrassing. 'I'm a foodie.' Oh my God."
Chris Onstad on "Foodie"
Posted by Josh Friedland on Apr 11, 2007 in Language | Link
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"Eating Günter Grass’s flounder was actually like reading one of his novels: nutritious, but a little pale and starchy."
Adam Gopnik on Fictional Food
Posted by Josh Friedland on Apr 4, 2007 in Books | Link
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Published by Josh Friedland, The Food Section covers the world of modern gastronomy, from chefs to chevre and everything in between. Gourmet calls us "the consummate gastronomic blog." 
