Posts Tagged ‘Food’
Ithaa restaurant in the Maldives is located 5 meters (about 16.5 feet) below the surface and has 180-degree views of the vibrant coral gardens. The cuisine has a European slant, and is constructed into a six-course tasting menu paired with champagnes. The menu offers items like Malossol Imperial caviar with sour cream and potato blinis, and yellowtail king fish with saffron champagne risotto and beurre blanc foam. The all-inclusive six-course option will cost around $320 per person (plus a 10 percent service charge and 8 percent tax per person), but the restaurant does offer a slightly less expensive four-course lunch tasting menu that costs $125 per person.
Polish up the platinum card, then check out the other nine options at “The 10 Most Expensive Restaurants in the World.”
As we tuck in our napkins, we might recall that it was on this date in 1963 that Domincan sister Jeanine Deckers, a Belgian singer-songwriter who performed as Sœur Sourire (Sister Smile), but was known in the U.S. as “The Singing Nun,” reached the top of the Billboard chart with “Dominique.” As History.com notes:
The previous month, pop radio stations around the country had briefly gone dark out of respect for the late President John F. Kennedy following his assassination in Dallas on November 22. The following month, those same stations would begin broadcasting, nearly nonstop, the first sounds of a coming revolution, as the Beatles’ “I Want To Hold Your Hand” hit American shores on January 13. Perhaps only during the unique moment in pop-music history that fell between those historic landmarks could an actual Belgian nun have ascended to the American pop charts with a jaunty tune about a Catholic saint—sung in French, no less.
She held the #1 spot for four weeks, effectively blocking Louie, Louie from ever reaching the top.
Wired partnered with Food Network to crunch 49,733 recipes and 906,539 comments from their massive website. The result is a fascinating overview of how Americans cook… and eat. From food fads to celebrity chefs, from Thanksgiving dinner to regional cuisines, readers can whet their appetites at “Math Proves Bacon is a Miracle Food.”
As we tuck in our napkins, we might recall that it was on this date in 1836 that Alonzo Dwight Phillips of Springfield, Massachusetts received the first U.S. patent (No. 68) for the phosphorous friction safety match. Though the first friction matches were made and sold in England in 1827, Phillips’ match– which could be safely stored/carried, then struck on any rough surface– was the first genuine friction match made in America. Known as “loco focos,” and later as “lucifers,” they were a key enabler of the spread of cigar smoking, of gas lighting, of gas cooking– and thus of the acceleration of interest in “finer” cooking that more-flexible gas stoves made possible– in the U.S. Indeed, by the outbreak of the Civil War fifteen years later, about a million matches a day were being manufactured.
Readers struggling with an appropriate response to the U.N.’s recent suggestion that all of us in the developed world should be getting much more of our protein from eating insects will be relieved to know of the brainchild of four London-based graduate students, the Ento Box…
What began as a graduate project has matured over the past two years, with a series of caterings and pop-up restaurants introducing insect-based dishes to new audiences around the U.K. Just before Easter, the founders of Ento (which is a portmanteau of bento box and entomology) served buffalo caterpillars at the Edinburgh Science Festival, the largest event they’ve participated in so far. They want Ento to grow organically–with more supper clubs this year and a restaurant in about 18 months. Slow growth allows them to see firsthand how the food is received, to understand their customers, and to build up good will en route to hitting supermarket shelves in a few years. Before mass consumption of insects can become a first-world reality, you need to fix the perception problem. With a nod to the aesthetics of sushi presentation, that’s precisely what Ento does…
“Sushi was a very inspiring story for us,” says cofounder Julene Aguirre-Bielschowsky, who met her cofounders at the Innovation Design Engineering MA/MSc double masters course at the Royal College of Art and Imperial College London. Aguirre-Bielschowski, who is German but is originally from Mexico, says she and her colleagues were initially met with skepticism from advisors, but she says they found inspiration in a 30-year-old Japanese travel book that advised tourists to beware of “strange Japanese restaurants that serve raw fish.”
If sushi could make fans out of skeptics in just three decades, then why not bugs?…
Read all of the appetizing tale at CoExist.
As we struggle with our chop sticks, we might recall that it was on this date in 1955 that George B. Hansburg of Walker Valley, N.Y. was issued a U.S. patent for his invention of an improved pogo stick (No. 2,793,036). In the event, while the design was a step forward over earlier incarnation, Hansburg’s 1955 version posed something of a risk to the user’s chin. He went back to the drawing board and two years later patented something much more like the pogo stick we’ve come to know and love.
- The narrator’s father in Wieland by Charles Brockden Brown (1798)
- William the Testy in Knickerbocker’s History Of New York by Washington Irving (1809)
- A woman in Jacob Faithful by Captain Marryat (1834)
- A blacksmith in Dead Souls by Nikolai Gogol (1842)
- Sir Polloxfen Tremens in The Glenmutchkin Railway by William Edmondstoune Aytoun (1845)
- The sailor Miguel Saveda in Redburn by Herman Melville (1849)
- Mr Krook in Bleak House by Charles Dickens (1852-53)
- The whisky-sodden and derelict Jimmy Flinn in Life On The Mississippi by Mark Twain (1883)
- A character in Docteur Pascal by Emile Zola (1893)
(One admires the discipline with which Warner excludes the female cook in Charlotte Brontë’s Jane Eyre (1847), who was merely “in a frame of mind and body threatening spontaneous combustion”…)
As we retreat to the other end of the thermometer, we might recall that it was on this date in 1927 that Clarence Birdseye patented “fish fingers” in the U.K. Birdseye had already patented a range of “flash-freezing” processes and devices, inspired by his experiences as a biologist and trapper in Labrador earlier in the century. He had noticed that while slow freezing creates ice crystals in frozen foods– crystals that, when thawed, create sogginess– meat exposed to the extremely cold temperatures in the Canadian North– frozen essentially instantly– didn’t create internal ice, and were as tasty when thawed months later as fresh. Birdseye created quick-frozen vegetables and meats as a storable option to fresh. But “fish fingers,” later introduced in the U.S. as “fish sticks,” were his inaugural product created expressly to be frozen.