Category Archives: Links

The Art of Fake Food, Sampuru, in Japan

Japan[Via Metafilter] We recently came across an absolutely fascinating video depicting a master fake food maker in Japan. That’s right, FAKE food, known in Japanese as sampuru, which is derived from the English word “sample.” In many restaurants in Japan, as well as Japanese restaurants abroad, enticing fake food is put on display to give potential customers an idea of what they will get. Creating the food itself is an art, and sometimes it’s even a little hard to tell real from fake.

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Eating seasonally with pie

Scouring the farmer’s markets for seasonal fruits and veggies is always fun, and assures the freshest and best ingredients. Naturally, this seasonal approach is even applicable to pie. The Modern Farmer has a visual guide for a seasonal pie for every month, even those months where produce may seem like a distant memory (think chocolate for February, like the chocolate chess pie below from Hoosier Mama below). October is apple season, so it’s time for a trip to the orchard for pie supplies.

Hoosier Mama Pie Company

Hoosier Mama Chocolate Chess Pie

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FiveThirtyEight Determines America’s Best Burrito

During the World Cup this summer we talked a little about 538’s International Food Association World Cup for the best national cuisine (the winner was Italy, by the way). This time around, the data-hungry minds at 538 have turned their analysis to the best burrito in America. In some ways this seemed like a potentially even more daunting task, given the vast regional differences and preferences for burritos. However, 538 was able to develop a shortlist of 64 finalists, and burrito tester Anna Maria Barry-Jester actually went from coast to coast (and Hawaii) tasting the burritos first-hand. The burritos were ranked on five parameters – Tortilla, Principal filling, Other ingredients, Appearance and Flavor profile – each out of 20, for a best possible score of 100. The results are in, and 538 has selected a winner of the coveted “best burrito” honor: La Taqueria in the Mission district of San Francisco. This was a pretty rigorous study and I commend 538’s thoroughness, for the sports/rankings geeks, check out the bracket view. Do you agree with the results?


La Taqueria in San Francisco by Todd Lappin

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Every American State’s Emblematic Dessert

You know how fond we are of dessert at ETW. Further fueling our post-lunch dessert cravings, Slate wrote a blog post picking one emblematic dessert for each state in the USA. Illinois’ chosen dessert is the Brownie, which was invented in Chicago during the 1893 World’s Fair, purportedly at the request of society magnate Bertha Palmer, who wanted a portable cake-like treat. What do you think of the dessert assigned to your state (if you are in the US)? Do you agree?

Braz Brownie A la Mode

Brownie A la Mode (In Brazil!)

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The Design of the Turkish Tea Experience

turkeyWe write a lot about food on this blog, but we don’t often touch on the design experience related to dining. When it comes down to it – there is a lot of design involved in every step of the eating experience – from the restaurant/kitchen, the table setting, right down to the shape of a teacup. Fast Company has an interesting piece by John Brownlee about what role design plays in the Turkish tea experience in particular.


Turkish tea by Estorde

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Cheese in London: Neal’s Yard Dairy

One of the things we are looking forward to most in London is the vast variety of British cheeses (and nice cheese shops). The video below is from Neal’s Yard Dairy, one of England’s foremost artisinal cheese shops, which specializes in local cheeses from all around the British Isles. We can’t wait to visit! In this short video below, we get to visit some local producers making St. James, Tymsboro and Montgomery Cheddar cheeses. What are some of your favorite British cheeses to recommend?

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Supplì vs. Arancini

ItalyWe are extremely intrigued to learn about Suppli, a Roman fried rice ball that is a cousin of the Sicilian arancini. Suppli traditionally have a cheese filling (MOST traditionally with chicken giblets), while arancini have a filling of meat ragu and peas. Of course the fillings of each can vary wildly depending on the creativity of the chef. Overall, arancini tend to be bigger (sometimes even baseball sized) while suppli are smaller. Both suppli and arancini were traditionally found in fried snack shops, but now are popular antipasti at pizzerias and other casual restaurants. We are dumbfounded that we did not have any suppli while in Rome (we need to correct that error ASAP). In any case, we think the US needs some more fried rice treats, whether suppli or arancini.

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