Tea is consumed all over the world, but only in the U.S. has it been so equated with femininity that some companies try to profit from the idea that drinking it makes you less of a man.
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.
In the West, where it’s called the ghost pepper, the king chile is synonymous with scorching heat and show-off frat boys. In Northeast India, it is a way of life and a means of survival.
Forty years after the Vietnam War, many Vietnamese restaurants in America are still a tribute to a time and a place that no longer exists: 1970s Saigon.
Like the first Joe Beef cookbook, Joe Beef: Surviving the Apocalypse defies easy categorization. But one thing is certain: It’s very much a reflection of our times.
Naoto Nakamura gave nearly 200 tours a year at the mythic Tokyo fish market. And now that it’s gone, he reflects on his time sneaking visitors through the twists and turns.
The bean pie is sweet, custard-like, and a foundationally humble foodstuff. It’s also a culinary icon of the controversial Nation of Islam and of revolutionary black power.
