With kimchi pizzas, bulgogi tacos, and gochujang ribs popping up on menus of in-the-know, non-Korean restaurants all over the country, and with the rise of celebrity chefs like David Chang of Momofuku fame to Roy Choi of the Kogi food truck, Anthony Bourdain has said, “what chefs want to eat — and increasingly everybody — is Korean food.”
As a first-generation Korean-American, I’m gratified to see a wider audience come to appreciate the wonders of Korean food and sometimes slightly dismayed at what I see as gross misinterpretations (usually not to the benefit of the dish, in my opinion). So what is Korean food? In this post, I delve into the basics of Korean food, from an overview of the geography and cultural influences that shaped Korean cuisine to the basic vocabulary of Korean food. (more…)
The generally accepted story of brunch originates in England in 1895 with a man named Guy Berginer and his essay “Brunch: A Plea.” Beringer argued for brunch as a method of recovery on Sunday for those who indulged heavily on Saturday night.
In the US, brunch began in the 1930s in Chicago. Intercontinental trains would pass through Chicago in the late morning and early afternoon, when riders would disembark for a meal. Over time, it expanded across the country and grew to be a major part of the culture in metropolitan areas like New York.
Once a simple, light meal, brunch has grown more controversial, as some see large, luxurious feasts on weekends as an expression of privilege while many struggle to get by.
This is certainly the case in San Francisco. With dozens of brunch options across the city, you’ll find just about anything you could want, whether it’s traditional breakfast fare, bottomless mimosas, Mexican brunch, or indulgent buffets. More interestingly, many of these brunches have taken on the character, history, and culture of the city. With so many options available it can be hard to know where to go, but a few restaurateurs have made brunch their own to provide unique experiences that shouldn’t be missed. (more…)
With 4,269 breweries in the United States alone, craft beer represents a 12% share of the total beer market. As recently as 2011, craft beer only accounted for 5.7% of the market. Doubling market share in just four years demonstrates how quickly the craft beer industry has expanded and matured, and with it, so have the expectations of the beer-drinking consumer.
Patrons expect proper beer service, which includes proper beer glassware. The importance of the beer glass goes beyond aesthetics. Depending on the type of beer, the proper glass can also enhance aroma or taste. (more…)
by Varud Gupta
Walking into an Argentinian grill, or parilla, might at first overwhelm the senses — the sight of succulent meats being passed around a table, the smell of vegetables caramelizing over coals, and the sounds of wine glasses clinking together for a “Salud!”
Argentina is famous around the world for its quality of meat. Free-range animals on large, fertile grasslands led to a gaucho(cowboy)-driven lifestyle. As the expertise of gauchos increased over the years, so did the variety of meats. Beef takes the center stage at Argentinian barbecues, but at any parilla, there might be upwards of 30 cuts of meat. Here are the highlights: (more…)
What do you think of when you think of Oregon and wine? Most people would say pinot noir, but Portland’s leading edge urban wine scene is a reminder that Oregon’s winemakers have more tricks up their sleeves. Port in Portland? Check. Sangria in Stumptown? Got it. Rosé in the City of Roses? Oh yeah. But let’s ditch the puns and get to tasting. While at last count there were at least 12 winemakers in the city limits, here are three special ones look for on your next visit. (more…)
We’re all well acquainted with Greek cooking: gyros, skewers, pita. Dippable items with tzatziki even appear on menus where the Greek influence is non-existent. But have you tried Cretan food yet?
Crete is the largest of the Greek islands and, with its abundance of history and culture (you’ve likely heard stories about the Minotaur), could be mistaken for its own country. When it comes to cooking, these guys are serious about fresh flavors, herby concoctions, and home cooked goodness.
These items are the most likely, and most delicious, to appear on any good Greek restaurant menu: (more…)
Over 90% of Americans eat pizza at least once a month, and pizzerias make up 20% of all restaurants in America. It is small wonder, then, that the humble Italian pizza pie is now a $38 billion industry in its adopted country of America.
New trends in the way pizza is made have only made it more popular. No longer mere fast food, pizza has gone gourmet. Here are six interesting, sometimes excessive, and often delectable pizza trends: (more…)
by Madeline Blasberg
It tugs at the tide, boosts plant growth, and helps put us to sleep, but can it really influence the way we taste wine? For centuries, mystics have turned to the moon to guide them. Its phases have served as a reference point for sailors, doctors, farmers, and now… wine lovers?
Spend a few days around wine industry insiders and you’re sure to hear the word biodynamic tossed around in conversation. Though the word rings of scientific study, it’s really more of a blend between agriculture and astrology. Biodynamics provide “a unified approach to agriculture that relates the ecology of the earth-organism to that of the entire cosmos,” according to the Association of Biodynamic Farming and Gardening. But what does that mean to us? It means we should look to the moon. (more…)
by Laura Carlton
In general, when people move to a meat and animal product-free diet, they focus on the big things first: eliminating beef, pork, chicken, and other animal flesh, then eliminating eggs, dairy, and honey to ensure that their diet contains nothing that comes directly from an animal source. Many people, however, are unaware that animal byproducts are used in a host of places in the food and beverage industry, often hidden in products that you might never suspect. A key area in which animal products are often unexpectedly present? Wine. (more…)
With fresh fish so easy to come by, it can be hard to sift through Miami’s slew of sushi options to find the true diamonds in the rough. These four locations that will please your taste buds in ways that only the highest quality fish and perfect vinegar-to-rice ration can.