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If current obesity rates are any indication, sugar is embedded in our national DNA. For an in-depth look at the history of sugar in American culture and society, check out this talk by Francine Segan on her new culinary history, America’s Sweet Tooth.
A collection of baking wisdom from America’s immigrant communities sets A Baker’s Odyssey apart from other baking books. You can hear author Greg Patent talk about his work at the James Beard House this Wednesday (see details below).
There may be a recession going on, but people still need to eat. If you love food and have harbored fantasies about launching a culinary career, FOOD JOBS: 150 Great Jobs for Culinary Students, Career Changers and FOOD Lovers by Irena Chalmers (Beaufort Books; September 1, 2008; $19.95/paperback) may be just the book for you.
The Shake Shack on the Upper West Side is open to satisfy your yen for ice cream concoctions and burgers.
Saturday we headed for Arthur Avenue in the Bronx. It’s a tidy Italian enclave that’s bursting with pork stores, meat markets, cheese emporiums, and, of course, restaurants and pizza places. As the Food Section says, Arthur Ave is “the hot spot for Italian staples like fresh mozzarella, deli meats, and fresh fish.“
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