FOOD CULTURE

March 31, 2015

Pasqua (Easter) is celebrated all over Italy. We do have a chocolate Uovo di Pasqua (Easter egg) that is hollow and filled with toys but no Easter Bunny. The egg is more symbolic of pagan Spring-rebirth- new life- all that marks the beginning of the season. Once w...

March 17, 2015

 

The pizza that I compare all pizza to is the from the Trianon da Ciro in Naples-- they also have a location in Salerno which I also visited. My cousin Agata treated me to my first experience there and she explained that L'Antica Pizzaria Da Michele close by is it...

Brunch at the Wolseley in London taken by photographer: Travis VandeBerg

Can a decadent Sunday afternoon meal have a history filled with optics, class distinctions and gender identity? Yes! Says Farha Ternikar at recent lecture I attended for her book, Brunch: A History...

October 29, 2014

Halloween is one of my favorite holidays, I mean a chance to celebrate all things morbid and macabre? Yes please! Yet as a culture, we’ve incorporated the Mexican tradition of Dia de Los Muertos into our Halloween celebrations. Seeing sugar skulls, makeup tutorials and...

October 22, 2014

 

 

The last thing I want to do is bash the efforts of a woman in the food industry that worked hard to establish her brand--but I will. But to be honest, I don't think her motives are diabolical (unlike some food corporations) but rather uninformed and based on the same...

October 14, 2014

Goat, green curry, bone marrow, and ramen? Yes please! Not the traditional bowl of ramen, but Chef Pablo Ventura (remember we met him at Pig Island?) has taken flavors and techniques from his impressive resume as a a chef and served it in a bowl! Pablo sounds like he's...

October 8, 2014

Tucked in between fabric and trim shops in the Garment District, at first glance may come off as your standard sports bar, but that is selling District Tap House short. In the private back room, The Vig, we got a preview of their latest small plates menu and fall drink...

September 23, 2014

I grew up eating the odds and ends of animals--my palate was developed by Neapolitan parents and aunts and uncles. Lore of my childhood is filled with stories of my eating brodo di pulpo (octopus broth), brandied cherries and raw clams. I say lore because these stories...

Please reload

Featured Videos

Living in Italian: Spicy Nectarine Avocado Salad

August 14, 2019

1/10
Please reload

SEARCH FOOD CULTURE
Please reload

FOLLOW US