Gotham On A Plate: The Past, Present and Future of Food in NYC

Is there a “New York” cuisine?  That was the question that divided Drew Nieporent, Adam Platt, Jacqueline Raposo, David Rosengarten and Michael Whiteman, the panelists during yesterday’s “Business On A Plate” program at the New School, which was moderated by Rozanne Gold. These restaurateurs and food writers joined for some spirited conversation about the current…

Paris Markets on Display and Under Cover

Rows of ripe tomatoes, pink radishes, ginger and chanterelles beckon hungry shoppers.  Dungeness crabs occasionally move, alluding to the freshness of the nearby turbot. Or as you stroll through the market, perhaps a fresh chicken or pig’s head or feet for dinner? And to start, there’s a myriad of terrines and pates to choose from,…

The Politics of Food

Election Day is over, and we can again be free of those awful, disparaging and disingenuous ads.  The results weren’t surprising in New York, as Cuomo was the frontrunner.  But elsewhere in the country there were some big races and issues to be decided.  Oregon voted to legalize pot (not a shock).  Providence showed promise…

Exploring The Importance Of Bread In France

Bread has long been a staple of society.  Yet it is much more than a means of sustenance.  In its various forms, we now view bread as a means to define certain cultures.  There’s pita in Middle Eastern cuisine, naan accompanies Indian curry, and a basic baguette in France. As my usual low-carb eating self…