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What We’re Reading: The Best of Food Writing From Around the Web

Gift yourself a serving of good food reads this weekend. From camel milk to aerosol cuisine to Dominique Crenn, we’re sure these will satiate all of your cravings.


+ Acquire a taste for this: camel milk. This mass market commodity is hitting the grocery aisles in India. NPR has the story behind elixir and its potential health benefits:

Elisha Harissa, 45, who has diabetes and lives in a nearby village regularly drinks camel milk. He claims it regulates his blood sugar. A few studies suggest there may be some scientific merit to these claims – camel milk seems to help regulate insulin secretion and blood sugar levels in patients with Type1 diabetes – suggesting it could potentially be used alongside other medical treatments to manage diabetes. However, scientists are still investigating the therapeutic potential of camel milk. 

+ 2Chainz is known for his fresh rhymes, but according to the Georgia Department of Public Health, his food is not so fresh. The musician’s tapas-style seafood restaurant, Escobar, received an appalling score of 59 out of 100 possible points, including deductions for “red and black mold-like substance” inside the ice machine. Other violations included expired milk, which is definitely not fresh as hell, as some of his lyrics would have you believe.

Spray Cheese by Ted Murphy

+ What ever happened to aerosol cuisine, you ask? Perhaps not your question of the hour, but this short history about push-button food will certainly have you reminiscing about those space-age spray-edibles regardless of your aerosol affinity:

There was Whisp, a Freon-propelled vermouth spray, for that extra-dry martini. Sizzl-Spray, an aerosol barbecue sauce designed for seasoning burgers and steaks on the backyard grill, itself a 1950s innovation. Tasti-Cup, an aerosol coffee concentrate, for the office worker too busy for instant. Betty Lou, “a new cheese idea!” in a can, which expelled soft ribbons of cheese in four flavors, including Tillamook and Swiss-’N-Bleu…

+ Dominique Crenn may be one of the world’s best chefs, but she still has to live down the stigma of cooking while female. In the NYT’s recent story on Crenn’s quick ascension to fame, Michael Bauer, SF Chron‘s male food critic is quoted as saying, “She cooks the way the men are cooking.” Bauer takes it even further, attributing Crenn’s popularity to her appearance instead of her talents: She’s beautiful, and has that French accent. 

+  Doling out too many shares – that’s the latest offense from the corporate fruit giant Dole Food. Somehow shareholders owned 33 percent more Dole Food shares than there were Dole Food shares.

+ Some of our readers may recognize the name of Matsumoto farm simply because it supplies stone fruits to Feastly chef Philip’s popular vegan peach-centric popups during the summer months. But Matsumoto is worth mentioning, and for more than just its exquisite stone fruits. The organic farm has a rich lineage of Japanese-American farmers, whose labor of love survived even the darkest moment of American-Japanese relations – Executive Order 9066, which led to the internment of 120,000 Japanese Americans.

+ The best Neapolitan pies are cooking in the most unlikely city – Tokyo! Don’t take our word for it – check out this mouth-watering Tokyo pizza guide via Eater.

Over the last 20-odd years, new kinds of Neapolitan-style pizza have taken shape and matured in Tokyo. The style derives from the classic Neapolitan — a thin-but-not-too-thin crust, lush San Marzano tomatoes, and careful attention to the fundamentals of fine-grained doppio zero flour, olive oil, and water — but in the same way that New York’s Neapolitan is often called neo-Neapolitan (because the center is usually less soupy, the toppings sometimes more baroque, and the old New York ovens fired by coal, not wood), the pies coming out of the ovens of Tamaki and his brethren can only be called Tokyo Neapolitan.

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