Gastronomica and Editor Melissa L. Caldwell are pleased to announce a new collaboration with the University of London’s SOAS Food Studies Centre.
I have never seen a restaurant kitchen quite like this. The Kenmore oven/stove combo with its electric range is the same make and model as mine at home, but of an older vintage. Something that looks like a thirty-year-old camping grill sits on the counter next to the stove
“Auditory Tune” grew out of a disconcerting ringing in my left ear that came on suddenly within the past year and then just as randomly went away.
- Waiting for a Cappuccino: A Brief Layover along the Spice Trail
As I wait for my cappuccino, I subconsciously but quite mechanically begin to play with the salt and pepper shakers on the vinyl tablecloth—pairing them off as ballroom dancers across the checkerboard design, then transforming them into charging bull and lithesome matador.
- Home Run: My Journey Back to Korean Food
I was harboring all sorts of yuppie anxieties about first-time fatherhood—the unit cost of diapers and 529 College Savings Plans chief among them. But as a Korean-American, I was also worrying about our son's cultural identity. I especially looked forward to introducing him to my culinary heritage.