July 27th, 2012 | by adminpith | published in Essays & Explorations, Featured
By Kristiana Kahakauwila and Alissa Eberle Nebraska City, Nebraska, is a quintessential small, American town. The Wagon Wheel, a local bar, offers Whiskey Wednesday specials; a diner holds the largest real estate space on Main Street. Antique shops and café’s are intermingled with the Eagles and Mason’s Clubs. Everyone is exceptionally friendly [...]
June 26th, 2012 | by adminpith | published in Essays & Explorations, Featured
Running now through the end of July, The Art of Cooking presented at Royal/T Cafe in Culver City, CA, is a new food-and-art exhibition. The show is curated by Hanne Mugaas, whose curatorial experience includes stints at the Museum of Modern Art (MoMA) and the Solomon R. Guggenheim Museum, both in New York [...]
May 4th, 2012 | by adminpith | published in Essays & Explorations, Featured
By Maria Pithara A crowd of some two hundred people descends on the Unitarian Church in Philadelphia on a Sunday night in March, right before spring. Sitting at the door, I watch each guest shell out either ten or twenty dollars, whichever they feel they can afford. Once inside the church [...]
April 27th, 2012 | by adminpith | published in Amuse Bouche, Essays & Explorations, Featured
amuse-bouche (uh-MYUZ-boosh) noun Similar to but not to be confused with hors d’oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef’s approach to cooking and the restaurant’s attention to your [...]
March 28th, 2012 | by adminpith | published in Amuse Bouche, Essays & Explorations, Featured
amuse-bouche (uh-MYUZ-boosh) noun Similar to but not to be confused with hors d’oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef’s approach to cooking and the restaurant’s attention to your [...]
March 19th, 2012 | by adminpith | published in Amuse Bouche, Essays & Explorations, Featured
amuse-bouche (uh-MYUZ-boosh) noun Similar to but not to be confused with hors d’oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef’s approach to cooking and the restaurant’s attention to your [...]
February 23rd, 2012 | by adminpith | published in Essays & Explorations, Featured
By Rachel Devorah Trapp When I was twelve, my mother returned to graduate school. Dinners became quick and cheap affairs, and our favorite place to eat was a little phở shop on Park Avenue in Hartford, Connecticut. For $4 each we could fill our tummies with all of the flavors that we could fit: [...]
February 21st, 2012 | by adminpith | published in Essays & Explorations, Featured
By Kristiana Kahakauwila In the run-up to the Oscars I decided to take another look at the movie The Descendants. Among my friends the reviews are mixed. I know of couples who walked out of the theater and others who fell asleep. I have a colleague who confided he liked the movie, [...]
February 10th, 2012 | by adminpith | published in Amuse Bouche, Essays & Explorations, Featured
amuse-bouche (uh-MYUZ-boosh) noun Similar to but not to be confused with hors d’oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef’s approach to cooking and the restaurant’s attention to your [...]
January 5th, 2012 | by adminpith | published in Amuse Bouche, Essays & Explorations, Featured
amuse-bouche (uh-MYUZ-boosh) noun Similar to but not to be confused with hors d’oeuvre. This is a tidbit, often tiny, served as a free extra to keep you happy while you are waiting for your first course to come. It gives you an idea of the chef’s approach to cooking and the restaurant’s attention to your [...]
