It's not everyday you can say the same restaurant has served Christopher Columbus, Mozart, and Clint Eastwood.
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It's not everyday you can say the same restaurant has served Christopher Columbus, Mozart, and Clint Eastwood.
The guberburger lives on, despite the shuttering of its original home in Sedalia.
46 Likes, 2 Comments - Hippie Food AB (@hippiefood.se) on Instagram: “Yum
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The Gin & Tonic was born in India under British colonization. Today, Indian bartenders are reclaiming the cocktail with local ingredients.
Across the empire, Ancient Roman food and drink were varied and diverse, but always interesting.
410 Likes, 6 Comments - Vincent Bernard-Comparat (@vincentbernardcomparat) on Instagram: “Oeuf d’émeu à la coque, bah Pouillon, c’est bon
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More than 1,000 breweries closed during Prohibition, but these 8 got creative to stay afloat – and they still exist today.
See more interviews at http://emmytvlegends.org/
Ambitious chefs are taking the once-humble sandwich into new heights of tastiness. Here are 10 sandwiches across America we love the most.
To use the terminology “most important” when it comes to tiki bars seems like a paradox. Tiki bars were never meant to be important. Born in America’s post-Prohibition era, these bars became wildly popular in the 1950s and ’60s for celebrating a romanticized notion of island life. Bamboo and waterfalls, torches and exotic carvings, pupu platters and, of course, boozy rum drinks served in ostentatious drinking vessels. Yet, despite being predicated on a heavy dose of frivolity, tiki’s enduring legacy merits our respect, especially amid the genre’s modern revival. “My focus has always been on tiki as an art form, not on tiki as mixology,” explains Sven Kirsten, setting a template for how we will best define the genre’s most important bars. A tiki archaeologist, designer and author of The Book of Tiki, Kirsten claims, “There are so few original bars left now that are great examples of the style, they need to be worshiped as temples of classic tiki design.” The closing of many original midcentury tiki bars, like Don the Beachcomber, means that the few remaining old icons are utterly crucial to understanding quintessential tiki. And while the drinks at aging tiki dens like Trader Vic’s or even Tiki-Ti might not be up to snuff to a modern craft cocktail drinkers, the “realness” of their fabricated Polynesian aesthetic remains a significant cultural artifact. “It is sad to see that the foodie community nowadays labels anything ‘tiki’ as long as it has some tiki drinks on the menu, and passes on places with tradition and historic context because their cocktails are not up to par,” says Kirsten. “This shows great ingratitude and ignorance to why the modern version exists at all.” Nevertheless, there are modern tiki bars that don’t just accurately pay homage to tiki’s past, but also elevate its drinks, using fresh fruits and high-quality syrups as opposed to the commercial “mixes” that became synonymous with tiki during its darker days.
Spread a little sweetness with Bumbleberry Farms honey, honey cream spreads, and curated gift bundles.
Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punch line.
Iced coffee has been around for centuries, and the West is only just catching up. Here are five of the best recipes from around the world.
Readers who have had the misfortune to encounter a Hershey bar will know exactly what I’m talking about. It’s wretched stuff isn’t it? If you are in possession of a sound mind and a few functioning taste buds then I don’t see how you can possibly enjoy US chocolate. It tastes like sawdust that’s been drowned in sugar and soaked with baby vomit. It tastes like that, by the way, because that’s roughly what it is. American chocolate (I’m talking about the non-fancy stuff) has a lot more sugar and a lot less cocoa than its European counterparts. Some producers also allegedly put their milk through a process called controlled lipolysis which produces butyric acid. What’s that when it’s at home? It’s something that’s found in vomit. God knows what else Americans get up to in their chocolate factories. A lawsuit recently filed in New York alleges that Hershey, which has the licence to produce Cadbury products in the US, “fails to disclose” that some of its chocolate products “contain unsafe levels of lead and cadmium”.
It might look innocent enough, sitting quietly on a lunch platter, but your sandwich is probably a ticking time bomb, according to dietary experts.
Todd Brizendine