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"How could some foods be 'common' and others 'posh'? Just as with clothing, houses and cars, anything that smacks of trying too hard will compromise status. These are symptoms of insecurity or of trying to cover something up. In chicken nuggets, for example, we are spared the reality of the chicken's carcass. This is dishonest and therefore common."

Mary Killen on Posh Nosh

Posted by Josh Friedland on Jun 26, 2007 in Eating | Link | add to del.icio.us | Digg this story | Email this post

"It was an ugly scene, and it was a beautiful one. We lunged at the flesh. Tore at it. Yanked it toward ourselves in dripping, jagged hunks, sometimes ignoring the lettuce wraps on the side so we could stuff it straight into our mouths. We looked, I realized, like hyenas at an all-you-can-eat buffet on the veldt."

Frank Bruni on Fat

Posted by Josh Friedland on Jun 12, 2007 in Eating | Link | add to del.icio.us | Digg this story | Email this post

"There is a specific cachet that only a fiddlehead fern can convey. Saying, 'I got this olive oil from this specific region in Greece,' is like talking about what kind of car you have. And people don’t want to be associated with the wrong kind of olive oil."

A Foodie on Gastroneurosis

Posted by Josh Friedland on Jun 7, 2007 in Food and Drink | Link | add to del.icio.us | Digg this story | Email this post

"Perfectly cooked asparagus for my tooth, has undergone the subtle change from raw to cooked - the stalks bend only a little bit, the asparagus has definite texture – but is not crisp. If it is still crisply crunchy, you have not attained nirvana."

Julia Child on Asparagus

Posted by Josh Friedland on Jun 5, 2007 in Cooking | Link | add to del.icio.us | Digg this story | Email this post