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David Chang’s Unified Theory of Deliciousness
three fundamental principles: maximize flavor, manipulate texture, and season confidently.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
The internet certainly played its part. As we spend increasing hours buried in our computers the very fact that food can't be consumed virtually gives it a special resonance. You can, of course, post pictures of what you’re eating - people do that by the millions - but that’s no substitute for the scent of onions caramelizing in butter, the sound o... See more
Food Writing Grows Up
Taste is the bone-deep feeling that you’ve made something good. It is a sense, inexplicable and ephemeral. But it’s also a tangible skill that’s increasingly essential. Taste is how a business differentiates itself when attention is scarce and choice is abundant. Knowing what to make is just as important as the ability to make it.
Evan Armstrong • The Art of Scaling Taste
Taste is about discovery, having interest in things, and making a lot of mistakes. It’s about trying to find the authentic set of choices that both reflect your own background, but also the choices and discoveries that you have made consciously and deliberately. It's always changing and it's also always in reflection of what everyone else is doing ... See more
Tahirah Hairston • RLT Interview #4: W. David Marx, Writer
I have come to believe that food is history of the deepest kind. Everything we eat tells a tale of ingenuity and creation, domination and injustice—and does so more vividly than any other artifact, any other medium.