Coming Soon: Eatymology: The Dictionary of Modern Gastronomy

It's been a very long time since I've updated this site. But, I do have some news to share. After going down the rabbit hole that was Ruth Bourdain and a stint in gastronomic rehab (Todd English was my sponsor), I have emerged relatively unscathed. I'm excited to tell you that I have a new book coming out this fall: Eatymology: The Dictionary of Modern Gastronomy.

The book is a compendium of 100 new food words (mostly coined since 2000) which have emerged from professional kitchens, food science laboratories, pop culture, the web, academia, and more. Entries include definitions, illustrations, historical details, food facts, and statistics on everything from bistronomy to wine raves, gastrosexuals, and urge surfing.

For more information about the book, check out this recent Bon Appetit article.

Eatymology is available now for preorder on Amazon and will be released on November 3, 2015.

Be sure to sign-up to the mailing list to stay tuned for more information on the book, news, and events.

Posted by Josh Friedland on Jul 22, 2015 in News, Site News | Link |

Meat Cloud

Meat Cloud (noun): A pungent, potentially noxious mass of smoke caused by the cooking of meat in a restaurant kitchen.

New York Magazine reported on the discomfort of New York Times staffers enveloped in a meat cloud believed to be emanating from the kitchen of Wolfgang's Steakhouse, located within the New York Times Building.

According to the Newspaper Guild of New York, a complaint was made to address health concerns about the fumes:

Several weeks ago, a group of BizDay reporters on the second floor of the Times building alerted us to an odor of cooking meat from the steakhouse downstairs that was lingering over part of their work space. They had brought the matter to the attention of the Facilities Department last fall, but the smells persisted. Several BizDay employees were suffering health effects, including burning eyes and breathing issues, from what had been dubbed a “meat cloud.” - See more at: http://www.nyguild.org/ny-times-news-details/items/meat-cloud-vexes-bizday-staffers-at-ny-times-building.html#sthash.1YTfF7Mn.dpuf

Several weeks ago, a group of BizDay reporters on the second floor of the Times building alerted us to an odor of cooking meat from the steakhouse downstairs that was lingering over part of their work space. They had brought the matter to the attention of the Facilities Department last fall, but the smells persisted. Several BizDay employees were suffering health effects, including burning eyes and breathing issues, from what had been dubbed a "meat cloud."

Tests of air quality by the New York Times found no carcinogens, carbon monoxide, or other harmful effects.

"For now, this is being considered a 'quality of life' issue and not a health concern," the Guild reported. "Nonetheless, Times managers have temporarily relocated the people who felt the effects of the fumes and said they would look into moving others if need be. Needless to say, a permanent solution to the 'meat cloud' problem is the goal."

Posted by Josh Friedland on Mar 12, 2014 in Dictionary of Modern Gastronomy | Link |

2012: The Year in Food Words

wine apart·ments (noun): A Tokyo property developer broke ground this year on the Shibuya Shinsen Wine Apartment Project, an upscale apartment complex aimed at wine lovers that will feature a wine bar and bistro on the ground floor, along with a 10,000-bottle underground wine cellar. The apartments are due to be completed in 2013.

sour·dough ho·tel (noun): Stockholm’s Urban Deli charges 300 Swedish Krona ($43) per week at its surdegshotell (sourdough hotel) where sourdough starters are maintained with daily "feedings" of flour and water while their owners leave town for vacation.

broc·co·li man·date (noun): During oral arguments on the Affordable Care Act, Supreme Court Justice Antonin Scalia famously invoked the concept of the "broccoli mandate" to dispute the constuitutionality of the law: "Everybody has to buy food sooner or later," he argued. "Therefore, you can make people buy broccoli."