September 24th, 2012 | by adminpith | published in Featured, Interviews & Intersections
A conversation with Edible Geography’s Nicola Twilley NY-based writer and curator Nicola Twilley praises “the unsung heroes of cookie embossing”, delves into the history of napkin folding and imagines a city of mobile services. Through her blog, Edible Geography, she offers fascinating reports on seemingly trivial spaces, places and histories [...]
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 [...]
July 18th, 2012 | by adminpith | published in Amuse Bouche, 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 [...]
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 [...]
June 6th, 2012 | by adminpith | published in Featured, Interviews & Intersections
Between 2007 and 2009, Chicago artists Philip von Zweck and Kevin Jennings hosted Fryvalry, an annual cook-off between a vegetarian and a meatetarian, each behind a deep-fryer. The general public was invited to bring something for one of the two artists to deep-fry, then eat it. Here is an informal conversation between the two about [...]
June 1st, 2012 | by adminpith | published in Featured, Interviews & Intersections
Eric May on art, food and bringing people together. Eric May likes to cook. A lot. Not just for fun and sustenance but also as a means to explore our relationship to nature and to one another. Through cooking, he investigates the politics of food distribution, challenges cultural biases, and brings personal [...]
May 16th, 2012 | by adminpith | published in Amuse Bouche, Featured
For better or for worse, the glamorization of the food industry has made stars out of those who were once toiling away from the limelight. Case-in-point #1: This portrait of Alice Waters, the beloved restaurateur, farm-to-table pioneer and food activist–or food dictator, depending on who you talk to- is now gracing the halls of the [...]
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 [...]
April 18th, 2012 | by adminpith | published in Featured, Interviews & Intersections
An interview with Sarah Lohman Victorian beef tongue stew, seven hour hardboiled eggs, handmade chicken-flavored peeps and marmite soup. Sarah Lohman will cook it, all in the name of history. As a self-described historic gastronomist, Lohman uses the past to enrich the way we think about food today. In 2005, at the [...]
