The Dude's White Russian. Alex's Moloko Plus. Jay Gatsby's Gin Rickey. If you have a soft spot in your heart for the signature cocktails of your favorite characters in film and literature, this new infographic from Pop Chart Lab is for you.
If someone were to take the doors off all your kitchen cabinets and snap a photo, what would that image say about you? That's what Dutch photographer Erik Klein Wolterink explores in Kitchen Portraits, a photography project and the subject of his new book by the same name.
Have you ever wondered what drove acclaimed writers, philosophers and musicians like Ernest Hemingway, Jean-Paul Sartre and Glenn Gould? After reading Slate's excellent series on the daily rituals of great artists, I suspect it might be coffee — although a comprehensive list would also need to include alcohol, amphetamines and very little food.
At the end of a bumpy, red dirt driveway in a small town in southern Lebanon, you'll find the home of farmer Abu Kassem and his family. For about 13 years, they have been growing za'atar, the once-wild herb that plays a starring role in the increasingly popular spice blend of the same name. The path from field to flatbread is simple on this organic farm, but one fueled by dedication and hard work. Take a peek at how they do it — and you may never look at that bottle of supermarket za'atar in the same way again.
When it comes to dinner parties, everyone wants to weigh in. From where to sit to what's fair game for topics of conversation, lots of famous folks — Dr. Seuss, Oscar Wilde, Ina Garten —are on the record talking about dinner parties. Here are a few memorable quotes:
Your parents may have slipped the occasional note or doodle into your lunch bag, but graphic designer David LaFerriere has taken it one step further, adding a new surprise drawing to his kids' sandwich bags nearly every day. He started snapping photos of the mini works of art and now has a Flickr set boasting over 1,100 photos!
I was a fan of Mark Bittman's long-time Minimalist column in The New York Times, and bummed when he retired it a few years ago. He's continued to write op-ed pieces for the paper — mostly on food politics, issues, and health — but I've missed his eating-focused thoughts and recipes. But... he's back! This week the Times launched a brand-new monthly Bittman column called "The Flexitarian," and I'm sensing it's right in line with how we here at The Kitchn see things.
Full Disclosure: I like Gwyneth. I might even be a little obsessed. She's more or less my age and, for a very brief time in the mid 90s, I was told we looked alike. I'll take it. I was first aware of Gwyneth when we were in high school (not together, of course). I was once quoted anonymously in my school paper. She was in an Esprit ad next to it.
As I've said before, I always find the most interesting or thought-provoking things at Maria Popova's site Brainpicker. A few days ago she unearthed a rare 1961 book that is perfect for lovers of literature, art, and the melding of all that with cooking...
Fans of food and science, rejoice! Mary Roach's new book, Gulp: Adventures on the Alimentary Canal explores the fascinating, at times bizarre, science behind the process of eating. Embracing the topic with infectious curiosity and her signature sense of humor, Roach enters the world of pet food tasters, plunges her arm into the rumen of a living cow, visits a prison to talk to a man with a talent for smuggling contraband in his — well, let's just call it the end of his alimentary canal — and looks into how Elvis really died.
After spending a week regaling my friends and loved ones with my favorite surprising facts from the book, I sat down with the author to ask her a little more about her adventures.