Art Culinaire

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Articles in Summer, 2008 issue of Art Culinaire

• Dining at the bar
• Chowder: a natural history: do you like New England or Manhattan?
• Playing with food, seriously
  by Eric Hara
• Eggplant: a culinary ambassador: in antiquity, eggplant earned a singular reputation for endearing itself to every country in which it was introduced: over the years it's become as important to the cuisine of Japan as that of Provence. With its mild taste
• All the right moves
  by Craig Koketsu
• The well-traveled palate
  by Andrew Carmellini
• The persistence of memory
  by Shotaro Kamio
• Vegetable heavy: quantity is quality
• Time well spent
  by Gray Kunz
• Fundamental dedication
  by Tony Esnault
• A fresh approach: studies have shown that the typical consumer patronizes fast-food restaurants just as often as full-service establishments. For that consumer, the choice is easy: when pressed for time, fast food is more convenient. Would that decision b
• At home abroad
  by Fabio Donadoni
• A self-determined fate
  by Gavin Kaysen
• The measure of a chef
  by Polo Dobkin
• Tonic water: sweet, bitter medicine