I grew up with Colombian food, so I knew the flavors, even though I didn’t know how to cook. At first things didn’t taste right, so I was cooking with my mom on the phone. She’s like, what are you using? How are you doing it? I learned to cook over the phone.
We Are What We Eat
How do we know if we are supposedly building health, rather than unwittingly producing disease by what we consume? We resolve what economists call “informational asymmetry” by relying on food labels, brands and trademarks to confirm the authenticity and quality of our foodstuffs. But making “correct” food choices can be daunting and baffling.
Comeback Caramel
For generations raised on Kraft cubes, the superiority of a fresh, small-batch caramel is largely unknown. In fact, the mediocrity of the overprocessed caramel helped chocolate bars rise to dominance in the candy aisle.
Recent Issues
in the news
Gastronomica wins James Beard AwardGastronomica has been awarded the 2012 James Beard Foundation Journalism Award for Publication of the Year.
Ecology
On the Tomato Trail: In Search of Ancestral RootsChetelat is the director of the prestigious C.M. Rick Tomato Genetics Resource Center at the University of California, Davis, the world's foremost repository of wild tomato plants and their seeds.
