Theresa Rebeck’s foodie comedy Seared is more of an amiable appetizer than a substantial entree.
Food
Book Review: “Cheese, Wine, and Bread” — On the Menu, Confession and Fermentation
The current rage for inserting the personal/confessional in everything from cookbooks to literary criticism can go too far.
Book Review: “Jew-ish: Reinvented Recipes from a Modern Mensch” — Nosh Nirvana?
Jake Cohen is “modern” in that he takes a contemporary approach at spreading the gospel; he is an expert at using social media.
Book Review: Black Food Matters — “The Rise: Black Cooks and the Soul of American Food”
The Rise is the rare cookbook that does more than offer a culinary and educational journey. It inspires.
Food Commentary: The Chicken Sandwich Wars — Political Food Fight Revisited
I confess that I was one of those schmucks who tried (and failed) to stay vigilant in my high-minded refusal to eat at Chick-fil-A.
Book Feature: Joan Nathan — Sitting at “King Solomon’s Table”
There are 170 recipes in King Solomon’s Table . Joan Nathan, a sort of culinary archeologist, tracks down the details of their origins to Biblical times.
Food Feature: Liquid Relief for the Dog Days of Summer
A local company has come to the thirst-quenching rescue with DRINKmelon, the industry’s first pure watermelon water.
Food Feature: Somerville — Chocolate Capital of Massachusetts?
Somerville’s Union Square hosts four chocolate companies, in renovated warehouses.
Book Review: “Best Food Writing 2017” — Sampling the Annual Epicurean Written Feast
Best Food Writing 2017 presents, as the series always has, a veritable buffet of pleasurable reading for the foodie.
Food Feature: Interesting Flavors Galore at the CR[EAT]OR Market
New food companies are innovating in similar ways: bold and intriguing flavor combinations and alcohol.