LTHForum.com

It's never too late.

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Chicago Craft Beer Week!

Not quite sure where to put this notice, but friend and long-time LTHer Mike Gebert has picked up a Beard Award with Julia Thiel for their Reader series, "Key Ingredient." Resounding applause!

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Truly well deserved, allow me to second the kudos!

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"Baseball is like church. Many attend. Few understand." Leo Durocher

I didn't mention it when it occurred a couple of weeks ago, because it wasn't something I wrote, but if folks getting quoted qualifies, I was quoted on the Panera site. They contacted me because they needed someone who could tell them about the history of bread. They got most of what I said right -- and it was fun being sought out so I could tell the bread people where bread came from.

http://www.mypanera.com/storiestips-view.php?id=87

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"Nothing important is easy." Patrick White (Australian Nobel laureate)

http://waltzingaustralia.wordpress.com

Hi,

Milwaukee Journal Sentinel rings in on their experience at Greater Midwest Foodways Alliance's Midwest Eats! Foodways of the Great Depression in their article Symposium looks at foods of Great Depression.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

A gentle reminder to vote your favorite. In addition to the two LTH members listed in my original post, please consider:

ulterior epicure who is nominated along with Dom of Skillet-Doux in the very same category: Best Restaurant/Dining Coverage. Sadly, choices must be made.

The Chowhound poster who long ago translated Spoon Thai's menu from Thai into English while living as American-ex-pat in Thailand, she has a blog Eating Asia. You may consider voting for her at Best Culinary Travel Blog category.

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

LTH posters are have cited in many places, but now occasional poster Steve Plotnicki receives some love from the journal Foreign Policy, which uses his methodology in evaluating restaurants from his new book Opinionated About U.S. Restaurants (published this month) as a model for eliminating Third World Poverty! The connection seems odd at first, but the article by Dean Karlen and Jacob Appel is fascinating.

So whatever one's opinions about Steve's opinions, it is impressive that his ideas for judging restaurants should reach the foreign policy establishment. The article is entitled You Can't Always Get What You Want

Also on the Freakonomics Blog: Deciding How to Decide: Taste-Matching Or Expert-Based?

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik

What a great way to start the morning--I opened the New York Times to find Kelly Cheng (and her dad, Eric) from Sun Wah on the cover of the Dining Out Section. Inside were some great quotes from G Wiv. Totally worth subscribing for this article.

HI,

I don't subscribe to the NYT, though I was able to go to this link. Thanks!

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Another incursion into the world of academia. My annotated translation (the first) of Alexandre Dumas's "Causerie culinaire" appears in the current issue of Gastronomica: The Journal of Food and Culture (Summer 2011).

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"The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)

That's very cool! Thanks for sharing.

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Think Yiddish, Dress British - Advice of Evil Ronnie to me.

The Local Beet's very big list of 2013 Farmer's Markets

I believe their content is available free (without a subscription) for the first week after it's posted.

Great piece!

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

I think you get 20 articles a month for free, then you're asked to subscribe. If you're over 20 articles you can still access articles through links on Facebook/Twitter/blogs/search engines.

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-Josh

An amuse bouche at breakfast is called a Bloody Mary - Scott Manlin

For future reference - http://www.nytimes.com/2011/06/08/dinin ... ref=dining

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"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."
-- P. J. O’Rourke"

The impressive, four-volume Food Cultures of the World Encyclopedia is now out. It will mostly sell to libraries, but it is on Amazon. I'm sure there are many of us on LTH and in Culinary Historians of Chicago who contributed articles, which ran about 5,000 words each -- and I'd love to know what countries folks here covered. The two countries I wrote about were Mongolia and Jordan.

It's great seeing it finally published (our entries were turned in about a year and a half ago).

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"Nothing important is easy." Patrick White (Australian Nobel laureate)

http://waltzingaustralia.wordpress.com

In addition to the wonderful discussion of Kelly Cheng and Sun Wah and the quotation of G Wiv about LTH, the article also focuses on the research of my former graduate student (and NU Sociology Ph.D.), Lisa Sun-Hee Park (now a tenured professor at the University of Minnesota). Her book, Consuming Citizenship: Children of Asian Immigrant Entrepreneurs, deals in considerable detail with Asian restaurants. (Her forthcoming book, The Slums of Aspen (what a wonderful title!), deals with the housing and living conditions of service workers in resort communities).

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Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik

G Wiv will be on the Nick Digilio show talking BBQ WGN Radio 720 Saturday 7/2 at 8pm. Gary and Nick always have interesting discussions.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Segment podcast is available here: http://www.wgnradio.com/shows/nickd/wgn ... 28.mp3file

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Cathy2 gets a nice mention in this piece that appears at WBEZ's website, and the photo that appears with the piece is by LTHer gleam . . .


Culinary adventures along the Illinois River

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Very much enjoyed the Lambrechtian stream of consciousness storytelling.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

I'm pleased to say that the University of California Press has published my book about phylloxera and the world of wine. Yee-hawh!

Geo

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

Glad to hear it, Geo. Sincere congratulations. To have a book on that topic published by that press is a special honor.

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“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni

Very much agreed. Congrats, Geo.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Well done Geo. I look forward to reading it.

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The cake is a lie

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

Mr. Engler on today's Blackboard Eats Chicago's entry: Club Lucky.

Tnx everyone for all the nice words! Coming from professionals such as yinz—folks whom I *really* respece—make them especially meaningful.

Geo

PS. And, as always Michelle, your eloquence is insurpassable!

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Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

Okay: no writing talent like Geo or Antonius. No photo talent like ronnie...but if you go to travelchannel.com and look at their "Experience Puerto Vallarta" slide show, it's MY picture of huachinango sarandeado. From Cueto's. Hey, I'll take my little victories where I can get them.

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Gypsy Boy

“How can a nation be called great if its bread tastes like kleenex?” (Julia Child)

Cool, nice shot!

Here's a link:

http://www.travelchannel.com/Destinatio ... o-vallarta (it's shot 13/14).

I hope they compensated you handsomely for that.

=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

Of course they did! I got my name in lights. Well, okay, I got my name mentioned. Next time, I'm holding out for a trip back to PV!

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Gypsy Boy

“How can a nation be called great if its bread tastes like kleenex?” (Julia Child)