All articles tagged with #food culture
Tamales are vanishing from US Mexican restaurant menus due to high labor costs and low demand. Technomic data shows a 7.8% drop in menu presence since 2021. Chefs cite the three-day preparation process and limited pricing flexibility as key barriers, while diners no longer expect tamales as a staple item.
NPR correspondent Jennifer Pak explores the cultural significance of baozi, or steamed buns, in Beijing. Despite the long queues, locals value the fresh, juicy fillings. A workshop at the trendy shop Bao Er Jiu highlights the craft behind the classic fennel pork bun, while other shops offer unique flavors like chocolate red bean.
In Oulu, Finland, pine tar—a smoky byproduct once used to waterproof boats and treat wounds—has become a culinary signature, appearing in chocolates, syrups, breads, and ice cream as chefs and locals celebrate a heritage flavor that’s both nostalgic and addictive.
In Los Angeles, many beloved restaurants are experiencing closures, prompting fans to line up for hours to enjoy final meals, driven by factors like scarcity, nostalgia, social proof, and social media influence, highlighting the cultural significance of dining as a communal ritual and emotional experience.
Research from two caves in northern Israel suggests Neanderthal groups had distinct local food preparation and butchery practices, indicating cultural differences in their food handling and possibly social organization, despite similar diets and environments.
The 2024 James Beard Award finalists have been announced, featuring a diverse array of restaurants and chefs, including a New Orleans restaurant with a modern Senegalese tasting menu, an Ethiopia-born chef who studied psychology before pursuing a culinary career, and a West Texas barbecue joint. The winners will be revealed on June 10 during a ceremony in Chicago, and the James Beard Foundation aims to celebrate and elevate the people behind America's food culture.
Skyline Chili, a quirky culinary tradition from Cincinnati, has sparked a deep divide between haters and addicts. The signature dish, known as the 3 Way, consists of spaghetti topped with chili and shredded cheddar cheese. The restaurant also offers Coneys, a type of hot dog served with mustard and chili. Founded by Greek immigrants in 1949, the recipe for Skyline Chili remains a closely guarded secret, with its diehard fans praising its unique and delicious flavor.
The James Beard Foundation has announced the recipients of the 2024 America's Classics Award, honoring locally owned restaurants that reflect the character of their communities. The winners include Mandalay in San Francisco, Vietnam Restaurant in Philadelphia, Pheasant Restaurant and Lounge in South Dakota, Sylvia’s Restaurant in New York, Wade’s Restaurant in South Carolina, and Peppermill Restaurant and Fireside Lounge in Las Vegas. These establishments have been recognized for their timeless appeal and contribution to American food culture.
A group of chefs from around the US have shared their favorite cookbooks of 2023, highlighting the power of food to bring people and communities together. The recommended books include "The Korean Cookbook" by Junghyun Park and Jungyoon Choi, "Arabiyya: Recipes from the Life of an Arab in Diaspora" by Reem Assil, "Scheckeats – Cooking Smarter: Friendly Recipes With a Side of Science" by Jeremy Scheck, "Rintaro: Japanese Food from an Izakaya in California" by Sylvan Mishima Brackett, "Please Wait to Be Tasted: The Lil’ Deb’s Oasis" by Carla Perez-Gallardo, Hannah Black, and Wheeler, and "Corn Dance: Inspired First American Cuisine" by Loretta Barrett Oden. These cookbooks offer a diverse range of recipes and perspectives, making them welcome additions to any collection.
Fukuoka, Japan's sixth-largest city, is known for its vibrant street food scene dominated by yatais, open-air food stalls that operate at night and must be dismantled by morning. Fukuoka's mayor, Sōichirō Takashima, implemented regulations to ensure the safety and quality of yatais while preserving their charm. The cleanup led to a new generation of yatai operators experimenting with new flavors and styles. These food carts, along with their unique designs, have become a popular attraction for locals and tourists alike, offering a sense of surprise and camaraderie in the bustling city.
A researcher from the University of Warwick highlights the importance of reshaping our food culture to promote better health, emphasizing the Mediterranean Diet (MD) as a winning combination for health. The MD, rich in wholesome, fiber-rich, plant-based foods and healthy fats like olive oil, has been proven to reduce the risk of heart disease, enhance cognitive function, and maintain a healthy weight. However, the widespread adoption of the MD outside Mediterranean regions faces challenges due to the availability of its essential components and cultural hurdles. Researchers also highlight the environmental benefits of the MD, which align with the goals of developing healthy and environmentally sustainable diets.
Kristen Kish, winner of Top Chef: Seattle, will be taking over as the host of Top Chef following Padma Lakshmi's departure. Kish, who has previously hosted shows like Fast Foodies and Iron Chef: Quest for an Iron Legend, expressed her excitement about returning to the show where she started her culinary journey. Season 21 of Top Chef will be set in Wisconsin, known for its dairy industry, and will feature chefs competing in Milwaukee and Madison.
Bakers across the US are taking bagels seriously, creating their own regional twists on the beloved NYC staple. Bagels are going the way of pizza, with shops creating their own regional twists on the beloved NYC staple. Bon Appétit has put together a list of the finest ones outside of New York and the tristate area. The rise in quality bagels in cities like Los Angeles, Washington, DC, Philly, New Orleans, Phoenix, Indianapolis, Hawaii, and both Portlands is drawing intense obsession and very long lines.
A wave of craft bagel shops is emerging across the US, with bakers approaching bagels with the same fervor as French pastry and sparking local obsessions that rival New York’s. Bakers are turning bagels into a special event and carving out space for something new to grow. They’re serving deliberately made bagels and attracting devoted fans with creative toppings and artisanal methods.
The all-you-can-eat buffet, which faltered during the pandemic, is making a comeback in the US due to inflation and a hunger for an experience. From small-town Southern restaurants to lavish spreads in Las Vegas, buffets are attracting diners with their value proposition and variety. Buffets cater to an American dining culture that prizes consistency, value, and choice. The pandemic break allowed buffets to spruce up, and they are taking a harder look at balancing food costs and abundance while minimizing food waste.