We’ve been eating longer than we’ve been creating art or technology, and yet you’d never guess from the dearth of museums exhibits devoted to the art and practice of stuffing your face.
While Chicago has been stuck in the frosty armpit of winter (also known as March) my family and I have been eating our way across New Zealand, with a stopover at the Hokitika Wild Foods festival. Travel really does expand one’s horizons.
By Nino Cipri on February 21, 2013
The path that Romanian horse meat took to transform into British frozen burgers was long, circuitous, and involved some serious sleight-of-hand along the way.
There’s been a recent flood of articles about quinoa and the effects its popularity has had on the farmers who grow it. Beneath the hand-wringing of well-intentioned foodies, there’s a deeper conversation to be had on global trade and food security.
There’s nothing like learning firsthand about the metabolic process of ethanol absorption to ruin a night out. In other words: hangovers SUCK.
My love affair with whiskey has its origins, like whiskey itself, in Scotland.
Q: How many alternative medicine advocates does it take to cure cancer? A: IT WON’T WORK IF YOU DON’T BELIEVE IT WILL.
Encounter a Lebanese civil war memoir filled personal experiences, visual and narrative metaphor, and striking artwork in Zeina Abirached’s new graphic novel.
Do you need a fat wallet to eat well in Chicago?
Have you eaten a bug…on purpose? Panko-encrusted? Sea salt studded? Smoked? Fricasseed? How about with a fava beans and a nice Chianti? Are bugs the next food frontier?
What we eat and the way we eat it: these things lie in an uneasy crossroads between tradition and future.
Advice to the lonely-hearted: if you’re lucky enough to snag a date, take them to Vera, a Spanish restaurant on the Near West Side.