Just recently, I had the pleasure of visiting one of the food capitals of the world: New York City. While there are endless world-class dining options worth visiting and writing about, I also enjoyed venturing out on some surprising excursions perfect for food enthusiasts. Here are 3 foodie destinations you should be sure to check out next time you’re in the Big Apple.
Posts Tagged 'ethnic food'
What’s in a name? The rhetorical question first posed by Juliet Capulet in the classic Shakespearean tragedy is on our minds again. An Asian-fusion restaurant in California that recently joined forces with Whole Foods has ignited a firestorm of criticism—especially on Twitter. Vocal critics accuse the provocatively named “Yellow Fever” restaurant of being inarguably racist at worst, and maybe more than a little tacky at best.
Founder and chef Kelly Kim claims that she chose the name because she wanted something catchy—and perhaps, as a Korean American herself, manage to re-appropriate the name to something less stereotyping of Asians. But that raises the question: Is it possible to put a positive spin on a phrase that’s almost exclusively pejorative?
Los Angeles-based civil rights advocate Karin Wang doesn’t seem to think so. As she explained in this New York Times article:
“As an Asian-American woman, I look at the term, and it’s either a terrible disease you get in tropical countries or it’s an offensive concept of white men pursuing Asian women based purely on their race. I don’t know what’s worth reclaiming about that.”
Of course, regardless of the inherent connotations, naming a restaurant is really hard.
Back in 2010, restaurateur Bruce Buschel chronicled the arduous task of coming up with the right name for his seafood place in a New York Times business blog titled, “Stick a Fork in the Name Game“:
“A name should not turn off a potential diner. I liked Tarragon until two people at the same dinner said they hated the smell and taste of the herb.
Judge the real thing, not the name, for names, in the end, matter little. Once you have experienced a restaurant, that is what remains in your memory bank, and draws you back or keeps you away.”
I experienced this bit of wisdom firsthand just now when trying—and failing—to recall the name of a local restaurant without the help of a Google search (remembering it simply and viscerally as “that bad ramen place”).
Should a restaurant be less successful if it has an unappealing name? Is a bad name forgivable if it’s memorable?
What are your thoughts on the bad-name phenomenon?
Even if you get your foodie fix from a poorly named establishment, have a great weekend full of good taste and great company!
Happy Foodie Friday!
And, of course, for something a little weird…
For more examples of groan-worthy monikers, check out this list of pun-based restaurant names. Who wouldn’t want to dine at a place that’s “Juan in a Million”?
There’s a lot of fusion going on in the food scene—whether blending different ethnic traditions on one plate, changing up the serving style (see: grocerants, food trucks, and app-based eating), or reinventing the ingredients in familiar foods to make something fresh and exciting.
Clever culinarians are also dreaming up news ways to blur the lines between sweet desserts and savory main dishes. Today, we’ll look at 4 examples of category-bending foods that are sure to surprise and delight adventurous foodies.
Let’s face it: Nobody has too much time on their hands anymore. Between our hectic schedules and fast-moving careers, we’re all looking for better, faster, more convenient solutions. Fortunately, tech gurus and food-loving entrepreneurs are here to help. Delivery has revolutionized the foodie lifestyle. Today, we’re taking a look at 5 innovative retailers who are changing the way we enjoy food with delivery on demand.
Of all the protein-rich foods that many of us enjoy, nothing strikes quite the chord of culinary enthusiasm than the savory, succulent, other-white-meat favorite: Pork. Today, we’ll take a look at some little-known facts about this porcine powerhouse of restaurant and home kitchens the world over, and share some tasty recipes from the US and across the globe.
Move over, Pokemon Go. There’s another “Poke” trend sweeping the nation, and it’s downright delicious. Lovers of fresh fish, savory umami flavors, and Hawaiian specialties rejoice: Poke Bowls are showing up on menus in major cities on both coasts, and it won’t be long till middle America joins the obsession.
Today, we look at this sushi-like delight—that’s been popular for ages with native Hawaiians—and share some recipes to get a taste of the islands at home!
Brazil is a vibrant, colorful melting pot of cultural influences, so what better backdrop for the celebration of international pride that is the 2016 Summer Olympics? Their South American cuisine incorporates world-wide treasures from European countries like Portugal, Italy, Spain, and Germany to African and Middle-Eastern techniques and flavor profiles. Today, we take a look at some of the delicious foods Brazil is known for—and give you some tasty ideas for your own Rio-ready Olympics viewing party!
This weekend is one of the most exciting events of the year: the Sweet 16 games of March Madness! As a youngster growing up in Indiana, I would imagine making the game-winning shot to win a hard-fought victory over an arch-rival team. Sometimes it would take me 2 or 3 attempts (thank goodness for “re-dos”). Nowadays, my participation in the exciting moments of big games is confined to screaming at the TV screen or cheering from the stands. One thing I do still enjoy, however, is the food that goes along with major sporting events of this type. Today, we’ll look at some game-day favorites to whip up—the perfect shareable snacks to keep you energized as you cheer on your team.
As Hamlet’s associate once noted, “Something is rotten in the state of Denmark.” He may as well have been referring to a nice Havarti cheese. Fermentation is bringing the science of spoil to the mainstream culinary scene. Today’s Foodie Friday celebrates fermentation and five areas those tiny but mighty microorganisms transform the food and drinks we know and love. (more…)