When faced with the image of a sumo wrestler,most food-minded people are likely to ask, “What do they eat to look like that?” I asked this question as a high-school exchange student in Japan a decade ago and have been exploring it ever since.
About Joseph Tobin
What constitutes authenticity in our modern age? The Oxford Symposium on Food and Cookery has voted to address this very question at next year’s gathering, and the discussion promises to be provocative.
Wax Parlor Art in Nineteenth-Century America; If This Is Wednesday, It Must Be Liver Loaf; Food Science and Consumer Taste; Chunky Soup: The Sumotori Diet; Feeding Your Face: Fan Fare and Status at a Sumo Tournament; Haunted Kitchens; Fancy Groceries; South Africa’s Rainbow Cuisine; Pierre Hermé: Creating a Collection; A Love Supreme and Dim Sum; Chinese Food in Western Countries; and more…
I first became enamored of Latin techniques when I took a class with Rick Bayless in 1987. He made tamales, nothing else, but that was all the ammunition I needed to start cooking Latin food at the East Coast Grill, where I was a young sous chef.
The people who need it most are, quite simply, the hungry in America. These people are not just the homeless. The hungry are low-income children and adults, including the elderly, the working poor, the unemployed, the disabled, survivors of domestic abuse, recovering substance abusers, felons, and AIDS victims
Twenty-three years ago, my husband and I spent a year in Sweden. We had been planning to go to Moscow, but with Cold War squabbles our visas were denied, so we changed our plans at the last minute and set up housekeeping in a diminutive two-room apartment near Stockholm’s Gärdet Field, where the royal sheep graze.
The Fine Art of Feeding the Hungry; Notes from a Wine Tasting; Cooking Shows as Pornography; Vegemite as a Marker of National Identity; Argan Oil; Starbucks and Rootless Cosmopolitanism; The First Thanksgiving; Hunting for Mushrooms in a New West; The Obesity Epidemic; Chinese Food Culture Today; Diner Slang; and more…
One of the questions we’re most frequently asked is also one of the most difficult for us to answer: “What is your philosophy of cooking at Arrows?” It’s difficult to sum up our world in a few short sentences. So we often resort to telling some stories (all true, we swear) to illustrate how we cook. So, relax and get comfortable, it’s story time.
It has to be the same thing every day, but the waitress isn’t always the same. So I order in a way that’s clear, alert, and respectful. “I’d like the number two, with eggs over easy, sausage, and whole wheat toast (spacing my requests neatly so she can write it all down, then pausing). And I’d like grits instead of hashbrowns, if I could.”
For a few years now I’ve been teaching a course in Russian culture and cuisine that ends with an extravagant feast. It’s always fun, but this semester the class ended with a question, in the form of an object.