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FOODSTUFFS
Notes and commentary from the table.
Cooking Local An ode to the locally-produced cookbook.
By Meg Favreau
No Picnic China, lobster, buillion... Victorian picnics could be stuffy, laborious affairs. And then came the sandwich.
By Meg Favreau
Let Me Entremet You Flaming swans, meat turrets, and the murky history of entremets, the pre-dessert dessert course.
By Meg Favreau
Seeking Mrs. Stahl's I took knishes, kasha, Mrs. Stahl's, and my grandmother for granted — then they were gone.
By Laura Silver
Cookies from the Crypt On the bygone days of funeral biscuits and eating sins. Literally — eating sins.
By Meg Favreau
Pours from the Past Time travel is possible...through beer.
By Frank DiGennaro
The Chocolate Cure A little chocolate can cure many ills. But melancholy, fatigue, and infertility? The history of chocolate as medicine.
By Meg Favreau
Health Nuts Deprivation, moralizing, and pseudoscience: Dieting hasn't changed much since the 1800s.
By Meg Favreau
A Spoonful of Sugar "Sweets" might sound like a tame recipe booklet, but the tale of Lydia E. Pinkham's Vegetable Compound is actually pretty creepy.
By Meg Favreau
Hot Hamburger Water Why being sick in the late 1800s sucked, and not just because you were more likely to die.
By Meg Favreau
Dinner Roles The more things change, the more things stay the same.
By Sara Davis
The Culinary Triangle What can Claude Lévi-Strauss teach us about food fads today?
By Sara Davis
From the Lobster Palace Revisiting the history of one of the East Coast's most ritzy ingredients.
Meg Favreau
Taking the Cake A reverse chronological history of the wedding feast centerpiece.
By Sara Davis
A Plateful of Penitence Freedom’s just another word for not having to eat Nutraloaf.
By Jesse Smith
Rarebit Dreams Welsh rarebit has been around and (possibly) inducing nightmares for centuries. But there's more behind the historic dish than just cheese on toast.
By Meg Favreau
Undercooked Intentionally or not, Michael Pollan’s latest book is a parody of foodie intellectualism.
By Sara Davis
Counter Culture Inspired by Italy, America’s number one espresso chain prepares to go full circle.
By Sara Davis
In Good Taste We like to think our food preferences are personal, but they may have more to do with our social position. Kale is a perfect example.
By Sara Davis
Old is New Again What do Dutch paintings of food and modern film have in common?
By Sara Davis
Compliments of the House Is it all right to snag soufflé cups, or am I just from a family of petty pilferers?
By Sara Davis
What's Dove Got to Do With It? The exchanging of clever messages has been a Valentine's tradition for a long time, but how did candy get thrown into the mix?
By Sara Davis
A Load of Guac How avocados made it to the Super Bowl.
By Sara Davis
Consider the Cheeto The simple pleasures of junk food are more complex than they appear.
By Sara Davis
Looking to the Future Black-eyed peas, pork, collard greens — where did New Year’s Eve dinner originate?
By Sara Davis
Fishing for the Truth In light of widespread fraud, activists seek honest labeling.
By Clarissa León
Can Food Be Art? Exploring the aesthetic value of what we eat.
By Sara Davis
Freshly Minted How mint became the default flavor of dental hygiene.
By Sara Davis
Spread Good Taste But don't spread it too thin.
By Sara Davis
A Matter of Convenience Prepared Foods — taking you behind the scenes of America's (unintentionally) weird foods.
By Meg Favreau
Here Kitty, Kitty, Kitty... So is anyone in Italy really eating cat? One chef says yes, and he thinks he knows why...
By Victorino Matus
Spirited Debate My brother-in-law bought a liquor store because, you know, Jews have such a rich history of drinking. NOT!
By Paula Marantz Cohen
Passing the Bar ''I'm going to be so healthy in 2010 and start every day with a Nutri-Grain bar!'' Yeah, good luck with that.
By Meg Favreau
Back to the Grind For the home chef who already has a juicer, mixer, dutch oven, etc.: the personal flour grinder.
By Meg Favreau
Me Make Canes? Ever find yourself a 17th-century German choirmaster with a bunch of rowdy children on your hands? Then make candy canes!
By Meg Favreau
You Can Do It There's a shortage of canned pumpkin! How will I make my canned pumpkin pie?!
By Meg Favreau
We Speak What We Eat In Greece, to talk of food is to talk about morality, clothing, religion, health, history...
By Maria Hnaraki
Yellow Fever There's a reason the Bible makes no mention of margarine.
By Meg Favreau
Smoke 'Em if You Got 'Em Yes, times are tough. You can cry about it, or you can roll up your sleeves and smoke salmon.
By Meg Favreau
Cocoa Loco If you want to find real chocolate for Halloween, don't expect any help from the FDA.
By Meg Favreau
Crab Trap I wanted to make my own Old Bay seasoning. Fifty dollars later...
By Meg Favreau
Bran Recognition The EU is considering regulations on cereal's health claims. Huh? Froot Loops aren't good for you?
By Meg Favreau
Tortilla Pressed Rescuing the flour tortilla from its mid-life crisis.
By Meg Favreau
The English Patient Stop the English muffin industrial machine — I want to get off!
By Meg Favreau
Playing Ketchup In 2004, Malcolm Gladwell predicted a ketchup renaissance. Five years later, at the height of tomato season, where do we stand?
By Meg Favreau
Working for Peanuts Peanut butter is a life or death matter. Seriously, literally.
By Meg Favreau
Wing Man Boxing and football are rough, but nothing strains more parts of the human body than a hot wing-eating contest.
By Paula Marantz Cohen
Yellow Journalism I went to the Mustard Museum for the Midwestern ennui. I stayed for the mustard.
By EJ Levy
Pizza Party Why is homemade pizza always such a letdown?
Food Pics Straight out of a fairy tale, The Book of New Israeli Food.
By Jessa Crispin
Lard Work Too few animal fats in your life? Try Bistros and Brasseries: Recipes and Reflections on Classic Café Cooking.
By Jessa Crispin
Bring Home the Bakin' For The Weekend Baker, making cupcakes is an epic, drama-infused journey.
By Jessa Crispin
Roe v. Chef Sweet Myrtle & Bitter Honey is a beautiful book. It'd be a useful one, too, if all the ingredients weren't in Sardinia.
By Jessa Crispin
O No! The cult grows: O, The Oprah Magazine Cookbook.
By Jessa Crispin
Gone Fishin' Concerned about the future of seafood supplies? Well then, Fish Without a Doubt.
By Jessa Crispin
Call-in Cooking Public radio comes to dinner with The Splendid Table's How to Eat Supper.
By Jessa Crispin
Hominy Hunts Searching for pig's feet with Mouth Wide Open: A Cook and His Appetite.
By Jessa Crispin
All Bottled Up Like oil, water is a finite resource. Yet criticism of bottled water focuses often on the container, not on what's in it.
By Anne Janette Johnson
Farmed Out It felt good to join an organic co-op. It felt even better to blast the AC after a day on the farm.
By Christina Le Beau
Handwashing, Food, and Existentialism I went to the Food Safety and Security Summit intent on exposing our nation's food hypocrisy. In the end, I realized I'm the phony.
By Jesse Smith
The Pizza Police Want a pizza certified by the Italian government? It's a lot of red-sauce tape.
By Julie Reno
How to Eat a Pet As a child, I had tea parties for my guinea pig. As an adult traveling in Peru, I ate one.
By Lynn Levin
Feeding People Cooking for someone is an act of optimism. We expect the guests to show up. We expect to be around long enough to burn the calories.
By Kathleen Volk Miller