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inspiral : eater   20

Is Kombucha Actually Good For You? - Eater
Kombucha’s unlikely rise from Soviet elixir to modern-day miracle drink
kombucha  drink  health  nutrition  review  history  USA  Eater  2018 
5 weeks ago by inspiral
What Does ‘Authenticity’ in Food Mean in 2019? - Eater
As white chefs face outrage for cooking cuisine that isn’t their own, nonwhite chefs are saddled with guilt or confusion for straying from tradition. Both situations are driven by the notion that European food is upscale and innovative, while basically everything else is inherently cheap, casual, and stagnant.
food  restaurants  authentic  authenticity  ethnic  racism  Eater  2019 
december 2019 by inspiral
The Best-Value Restaurants in East London
Outstanding Kerala cuisine in East Ham, one of London’s best breads in Dalston, peerless Thai cooking — and more
restaurants  guide  budget  East  London  Eater  2019 
september 2019 by inspiral
The Best Value Restaurants in North London
Shaanxi hand-pulled noodles, smoky piles of ocakbasi-charred meat, a riposte to London’s pursuit of the taco, and more
restaurants  guide  budget  north  London  Eater  2019 
august 2019 by inspiral
London’s Best Vegetarian Restaurants
One of the most exciting meat-free restaurants in the world, Amazonian-inspired cuisine, pioneers of the city’s vegetarian scene, and more
vegetarianism  restaurants  guide  London  Eater  2019 
august 2019 by inspiral
How Did Burger King Serve Customers Real Meat Instead of Impossible Burgers? - Eater
When a Burger King manager sent customers beef instead of the Impossible Burger, he was buying into the assumption that it’s just a trend
ImpossibleBurger  BurgerKing  vegetarianism  trends  review  critique  Eater  2019 
june 2019 by inspiral
How Protein Conquered America - Eater
Once the niche elixir of powerlifting bros, gulping down a Muscle Milk or three is now part of a “healthy, active lifestyle” — whatever that means
MuscleMilk  food  nutrition  diet  trends  protein  Eater  2018 
february 2018 by inspiral
Bodega Isn’t Just Bad Branding, It’s Bad Business - Eater
But I think the better analogy here is Blue Apron. Like Bodega, Blue Apron took something that involved leaving the house and engaging in moderate human interaction — in their case, grocery shopping for dinner — and slickly repackaged it in a way that it seemed actually to be selling a balm for recipe anxiety. Bloomberg’s always very smart Matt Levine called it “a tech company in the sense that its product is not meals, or ingredients, but simulacrum.” The problem was that the simulacrum wasn’t proprietary. As soon as it became clear that there was a demand for meal kits, everybody else got in on the action, too.
Bodega  groceries  startup  vendingmachine  review  critique  Eater  2017 
december 2017 by inspiral
How World Wrapps gilded the burrito and invented fast casual - Eater
How World Wrapps gilded the burrito and invented fast casual before there was a name for it
WorldWrapps  food  history  fastfood  burrito  Eater  2017 
december 2017 by inspiral
The World’s 50 Best Restaurants Get by With a Lot of Unpaid Labor - Eater
Without a significant volunteer staff, many prestigious restaurants could not function
restaurants  employment  apprenticeship  review  critique  inequality  Eater  2017 
april 2017 by inspiral
Did Someone Order a Pizza? - Eater
A history (though no, not an oral one) of pornography's most persistent narrative cliche
pizza  pornography  film  movies  review  Eater  2016 
october 2016 by inspiral
The People’s Cheeseburger - Eater
The most important fast food restaurant in America is a radical burger joint in Watts
Locol  fastfood  food  LosAngeles  RoyChoi  corporatesocialresponsibility  Eater  2016 
september 2016 by inspiral
The Legend of the Choco Taco - Eater
Empellon chef Alex Stupak owns four New York City restaurants devoted to tacos. He’s the author of a taco cookbook. But growing up in Leominster, Massachusetts, there was no Mexican food in Stupak’s life ("Old El Paso taco night" aside). Could it be, then, that the first taco Stupak ever had outside the home — and certainly the first taco he ever bought from a truck — was made of "light" ice cream, fake chocolate, chopped peanuts, and a sugar cone "shell"? Which is to say… a Choco Taco?
ChocoTaco  food  history  profile  icecream  Eater  2016 
september 2016 by inspiral
Our Fancy Foods, Ourselves - Eater
Three days at the world's greatest assemblage of exotic, expensive, absurd, and occasionally delicious snacks
food  niche  luxury  FancyFoodShow  review  USA  Eater  2016 
august 2016 by inspiral
An Absurdly Complete Guide to Understanding Whiskey - Eater
Everything anyone could ever want to know about whiskey and why it tastes the way it does.
whiskey  whisky  guide  alochol  Eater  2015 
august 2015 by inspiral
A Wild Goose Chase - Eater
A Georgia chicken farmer hoped to find financial independence in ethical foie gras. Things got weird.
foiegras  food  goose  agriculture  ethicalbusiness  ethical  Eater  2015 
january 2015 by inspiral
Inside Sun Noodle, the Secret Weapon of America's Best Ramen Shops - Eater Features - Eater National
There were only about three or four ramen shops on Oahu when Hidehito Uki founded Sun Noodle in 1981. Ramen in America was pretty much just a cup of noodles you cook in the microwave. Uki — who had come to Hawaii from Japan to make and sell fresh ramen noodles — wondered how he could ever be successful.
ramen  noodles  SunNoodle  food  USA  hawaii  Eater  2014 
july 2014 by inspiral

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