Of course, one look at the vast and varied gum display at your local drugstore today makes it clear that those humble days are long gone.
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Most people who drink coffee do so because they enjoy the flavor of a freshly brewed cup — or the boost it can bring. An increasing number of studies have sweetened the pot with data suggesting that drinking coffee may have health benefits including a lower risk of cardiovascular and liver diseases, diabetes and overall mortality.
Recently, the technology site Ars Technica parsed the science behind a good cup of coffee.
What can you learn from a taco? A lot, if a class on “taco literacy” currently on offer at the University of Kentucky is any indication.
Yes, undergraduates can now dig into the meaty academic and cultural nuances of the Mexican dish in a course called “Taco Literacy: Public Advocacy and Mexican Food in the U.S. South,” taught by Steven Alvarez, an assistant professor in the department of writing, rhetoric and digital studies.
Valentine’s Day and chocolate go together like, well, anything else and chocolate. The idea that chocolate makes everything better, however, is being put to the test by a Tokyo ramen chain, Mensho, which has just introduced chocolate ramen as a special Valentine’s Day treat.
Chocolate plus ramen: two delicious foods together for the first time. What’s not to like? Plenty, as it happens.
If you’ve spotted a strange, irregularly ovoid, mottled, scaly-patterned greenish fruit at the market recently and wondered what on earth that thing was, you were probably looking at a cherimoya, my friend. This tropical fruit, also known as a “custard apple,” is grown in many areas around the world and domestically in California, and it is in season and available from November through May.
Vanc, an architect based in Arad, Romania, makes elaborate illustrations and tableaux using bits of food that nestle cozily into the bowl of a spoon. Her intricate pieces evoke images ranging from celebrity portraits to animals to exotic vistas and detailed streetscapes to familiar characters from movies like Star Wars, Frozen and Penguins of Madagascar.
The movement to ditch tipping and bake the cost of service right into the price of menu items, in order to pay servers and other restaurant staffers a reliably higher wage, is gaining momentum. This fall, when influential restaurateur Danny Meyer declared an end to tipping, at least in his renowned eateries, things seemed to have reached a tipping point. But the push for tip-free dining may be moving a little too fast for the average consumer.
Eighty-one percent of adults who eat in restaurants say they’re not ready for gratuities to be factored into menu items, preferring that the decision to tip, and how much, be left to their own discretion, a new study conducted by Horizon Media has found.
Every so often the world brings you something that satisfies a deep need you had no idea you had. Like, for instance, delivering fabulous, easily returnable shoes to your door. Or, perhaps, providing you with a restaurant exclusively devoted to nachos.
Actually, we can thank the same man for both of those things. Nick Swinmurn, the guy who launched Zappos — and then left his job as the shoe e-tailer’s CEO in 2006, three years before the company was sold to Amazon for $1.2 billion — has just opened an all-nacho restaurant in California, with an eye toward rolling it out to other regions, should the idea prove successful.
There’s barbecue and then there’s Franklin Barbecue, a Texas mecca that does smoky and succulent meat like few others. You’ve heard about the scene at this famed Franklin hot spot, where it’s not only common for diners to wait in an hours-long line for a taste of the slow-smoked brisket and ribs, but expected practice there as well. It turns out, though, that one customer in particular wasn’t so keen on having to wait alongside everyone else before finally digging into a meal.
The next big thing in fast-casual dining may come as fantastic news for raw-fish fans: restaurants devoted to poke, the raw fish salad that is Hawaii’s answer to sashimi, ceviche and tuna tartare.
Fast-casual poke establishments, such as Santa Monica’s Sweetfin Poké, are rolling out or expanding in New York City and cities in Southern California, Eater notes. The boom is due to “the relative ease of getting a poke restaurant off the ground, the dish’s appeal to health-conscious consumers, and the persistent trend of bowl foods,” , Eater adds — and the fast-casual trend seems eminently “scalable.”
Unfamiliar with poke (pronounced “POH-kay”)? Here are a few things to know: