On picnic addicts and warm-weather food . . . with Elizabeth David, there’s always a story and the recipes . . . . well, you’ll have to know how to cook because her recipes are narratives and she has no intention of coddling anyone!
To read more, go to google books, Elizabeth David’s “Summer Cooking”, here.
As chefs, foodwriters and anyone else having to do with food (famous eaters, anyone?) become more celebrated in our culture, knowing what they’re up to is important. Here’s one way to find out: the short-form group interview – planned ahead by the writer to fit the style of the journal. This one went ‘live’ online.
THE NEW YORKER: Ok, let’s get started. Hello Burkhard, Lauren, and Calvin.
LAUREN COLLINS: Hello everyone.
BURKHARD BILGER: Howdy.
QUESTION FROM TIMOTHY: Do you do more eating when you’re working on a food piece than you normally do?
BURKHARD BILGER: Not always, but in this case my article was about home fermentation, so I spent a fair amount of time brewing stuff up: sauerkraut, sourdough, goat kefir. My kids kept telling me that I should write an article on Belgian chocolate instead.
LAUREN COLLINS: Hi, Timothy. The answer is yes! I thought I was going to develop gout after that trip to California with April and Ken.
QUESTION FROM TOMMY: Mr. Bilger, why is the FDA so bent on regulating bacteria?
Continue reading this article in The New Yorker: The Food Issue.
foodwritingencyclo 