Posts tagged food
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“ The dishes on his entertaining, deceptively sophisticated, 22-course menu ($150) have elemental names like “Crunchy,” “Rock,” and “Beet Ember.” Several of them are designed to be eaten without any implements at all, and many are served, like found objects, on slabs of wood, piles of stone, or carefully manicured beds of hay.”
You get one guess at where this chef is from.
And this: “Like lots of artsy, cutting-edge cooks, however, Lightner isn’t necessarily concerned with making his food delicious in the standard, accessible ways.”
“ 10 years ago, food writers with staff jobs were able to earn $80,000 to $150,000 a year, and freelancers were regularly paid $2 a word; today, these jobs barely exist… Online, $35,000 to $60,000 a year and $.25 to $.75 a word is more like it… And the real problem with these figures is that they’re static – you don’t start at $40,000 and work your way up to $80,000. You either happily stay at $40,000, or leave and let the next young, bright writer take your spot. This $40,000 also comes with many fewer perks – no expense accounts and little travel budget. In 1998, the New York Times sent me to France for two weeks to find some stories. Today, this would be unimaginable.”
Advice for Future Food Writers - an article from Food52 (via felixsalmon)
A tale of over-supply, if there ever was one.
(via felixsalmon)
“ Really rustic, but still kind of normal.”
The magic formula Olive Garden chefs look for, according to Marie Grimm, director of culinary development for the chain. (Via WSJ.com)
Sure, Apple’s been a great investment. But have you seen Chipotle?
New theory: Manhattan’s obsession with burgers has to do with their lack of backyards in which to grill.
“ Shopping is the time to be critical. (Eating is the time to enjoy.)”
Mark Bittman, making an argument for eating at home. (Via NYTimes)
A depressing, yet excellent, chart. (via Sociological Images)
“ Michelin stresses though that when taken together, the maps, guides and digital businesses are profitable. But the losses incurred by the red books have become such a concern that Michelin has turned to outside consultants. Accenture looked last year at three different scenarios for the red books, including outright closure. The nuclear option was quickly rejected, partly in recognition of the undoubted brand value of the guide but also because of the political impossibility in France of such drastic action.”
