Every Sunday, we round up our favorite food reads (podcasts, and videos) from the week, so you can sit back with that cup of coffee and settle in to catch up on what's happening in the world of food.
Today: The culinary wonder that is Italian rest stops, Los Angeles's culinary transformation, and the hidden beauty in imperfect fruit.
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Here are 8 of our favorite things we read this week:
- Craft cocktail bars are popping up all over Paris while cider bars find their footing in New York City. [New York Times]
- If you're a big late-night snacker, you can now blame your brain. We say: Pass the Cheetos. [Huffington Post]
- Momofuku Ko in New York City is teaching diners how to "take food more seriously and consume it more casually." [The New Yorker]
- This new startup is bringing imperfect fruit to your table, and we're all about it. [Vox]
- Is Los Angeles's Echo Park the new Brooklyn? In any case, there's no doubt that Los Angeles's food scene is rapidly evolving just a few blocks south, in Downtown. [New York Times and Life & Thyme]
- A New Yorker eats her way through Italy's rest stops—which, as you can probably guess—are nothing like American rest stops. [Saveur]
More: Learn how to make Pocket Coffee, the candy sold at every Italian rest stop.
Did you read anything worth sharing this week? Tell us in the comments below!
Photos by James Ransom
Written by: Leslie Stephens
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2 Comments
AntoniaJames
May 18, 2015
Incidentally, another great source of imperfect fruits and vegetables: any organic farmers market in the SF Bay Area - and likely in many other areas where farmers bring their produce directly to consumers. Look for the organic farmer with the lowest prices and that's exactly what you'll find. (It's where I shop.) ;o)
AntoniaJames
May 18, 2015
Lottie + Doof's review of Alan Levinovitz's "The Gluten Lie" (written by a philosophy/religious studies professor) http://www.lottieanddoof.com/2015/05/notboring-2/#more-15390 and the linked interview with the author on The Atlantic's website are must-reads. As one would expect from #notboring. The book is not just about gluten, by the way. It's about food trends and their followers, pseudoscience and sensationalism in the interest of selling books, magazines and newspapers (and ad clicks), food hysteria and paranoia and cults, all looked at objectively. I've reserved the book at the library. ;o)
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