My mother, from the north of Mexico, created Mexican dishes, integrated Mayan cuisine into her cooking, and had a special passion for French cuisine. But it was the cooking and traditions of my Mayan nana that really influenced the foods of my childhood.
About Joseph Tobin
Where we once placed our faith in so-called durable goods—furniture and appliances—we are now purchasing evanescent goods, “things to cook and things to cook with.” This shift represents a change in national mood.
Still Life with Frittata; “GM or Death”: Food and Choice in Zambia; Motherfood; The Extravagant Confectionery of J.M. Erich Weber; Romanced by Cookbooks; The Legacy of Iceland’s Herring Oil and Meal Factories; A Highland Ceilidh; When the IRS Came to Dinner; Linda Formichelli, Leftover Artist; From the Heart of the Yucatán: El Turix, Cozumel, Mexico; Gastrabulary: A Future Terminology of Eating; and more…
It was always exciting to create a great cake for Christmas and another for Valentine’s Day, but it wasn’t the way Hermé wanted to work. He wanted to develop comprehensive collections, which, like fashion, would follow the seasons, and six years ago, when he opened his first shop on his own, in Japan, he was able to put his idea into practice.
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.
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.