The New Yorker's Annual Food Issue, an Appreciation

by in View All Posts, November 17th, 2008

It’s excellent again, as per usual. Highlights include FNK favorite (and Vendy judge) Calvin Trillin on Texas barbecue; former NYTimes food critic Mimi Sheraton on the fish soup brodetto, and what I believe to be the first-ever documented usage of the phrase “hot ghetto mess” in the New Yorker, in Burkhard Bilger’s article on craft beer.

Most of it, sadly, is not available online to non-subscribers; if you’re not a subscriber, it’s definitely worth newsstanding.

Rupa Bhattacharya, Culinary Writer

More posts from .

Similar Posts

Restaurant Hosts Colonial Feast for Thanksgiving and Other Historical Meals

The menu will include slabs of venison, root vegetables, dark rye, succotash and hasty pudding for dessert....

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>