Americans love cheese. We eat roughly 37 pounds of it every year. At this year’s American Cheese Society conference in Denver, judges assessed a record 2,024 products to determine which one rose to the top. Our contributor Simran Sethi shares her report on the big cheese.
At Camp Bacon, our contributor Simran Sethi spoke to chef Ji Hye Kim about pork traditions in Korean cuisine and the commonalities in foods across cultures. Try Kim’s recipe for makjeok, a precursor to modern day Korean barbecue.
Hosted by Lucky Peach editors Peter Meehan and Chris Ying, “Eating Out Loud” featured readings and performances about food from David Chang, Jonathan Gold, Kim Gordon, Amelia Gray, Roy Choi and Eric Wareheim. Listen to a full recording of the event here.
A new exhibition at The Getty, titled The Edible Monuments: The Art of Food and Feasting, brings to life the ostentatious displays of both court and civic celebrations from the 17th through the 19th centuries, as they revolved around food as spectacle in Europe.