Tag Archives: Culinary History

The ‘Poor Man’s’ Caviar’: Bottarga

Bottarga, sometimes called the “poor man’s caviar,” is prized by award-winning chefs and by simple eaters alike — proving that when it comes to taste, the smartest ingredients often have humble beginnings. Bottarga is a fish roe pouch that is cleaned, massaged to eliminate air pockets, salted, pressed and dried for up to five months. This […]

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Swiss 'Peasant' Food: Raclette

Raclette – Traditional Swiss ‘Peasant’ Food

Switzerland’s most beloved dish is Raclette. A hearty and inexpensive meal perfected for centuries in the Alps. Traditionally, this hobo-style meal was meant to satisfy big appetites in cold winter weather and was made out of just cheese, potatoes and vegetables—all ingredients grown in the mountains. Adding meat became popular when the dish hit populated […]

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Do You Eat Cult Food? Conversation Hearts

Do You Eat Cult Food?

This is part two- of a four-part series: ”DO YOU EAT VINTAGE FOOD / NEW FOOD / CULT FOOD / REAL FOOD?” CULT FOODS: Food that we love that is limited edition or scarcely available. Food with a reputation for being awesome and/or nostalgic. Conversation Hearts. Necco makes more than 8 billion boxes of these candy hearts annually for Valentine’s […]

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Japanese Kaiseki: 11-Courses of Elegant and Traditional Japanese Fare

Japan: where knife training occurs for many years before a budding chef is allowed near a fish and chopping block — where cooking rice is a careful and deliberate balance of vinegar, rice, water and a knowing hand. Kaiseki and Kaiseki Ryōri. The multi-course traditional meal that is one of food’s most extraordinary displays of […]

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The Hundred Year (Century) Egg

What if I told you that one of China’s rarest food delicacies has been rotting in the ground for one hundred years? Well, not rotting, exactly, but aging — aging to one-of-a-kind perfection. …And not for a hundred years either, but just for a couple of months. I would like to introduce you to the […]

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‘The Cadillac of Buffalo Mozzarella’: Burrata

‘The Cadillac of Buffalo Mozzarella’: Burrata

Burrata means “buttered” in Italian — and like butter is exactly how it melts in your mouth and enhances dishes. Usually served at room temperature, this fresh Italian cheese is a wonderful combination of buffalo mozzarella and cream, cow’s milk, salt and rennet. The outer layer comprises a thin layer of mozzarella and when sliced open, […]

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