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Food

Fuse Restaurant Review: Wasabi in North Cambridge — Superior Sushi

What is served at Wasabi is so-o-o-o fresh.

By: Gerald Peary Filed Under: Featured, Food, Review Tagged: Brian Li, Japanese restaurant, Sushi, Wasabi

Food Feature: The Culinary Arts Museum — A Mouth-Watering Experience

The Culinary Arts Museum at Johnson & Wales University reopened in September after a fifteen month hiatus to re-assess its inventory.

By: Arts Fuse Editor Filed Under: Featured, Food Tagged: Culinary Arts Museum, Johnson & Wales University, Kathleen C. Stone, Richard Gutman

Food Review: At Sam LaGrassa’s — Corned Beef, The Essence of Jewish Goodness

The best corned beef in the Boston area by far is, get this, at an Italian lunch joint in Downtown Crossing, Sam LaGrassa’s.

By: Gerald Peary Filed Under: Featured, Food, Review Tagged: Corned Beef, Sal LaGrassa

Restaurant Review: A Superb French Bistro on the Outer Cape

We were surprised to come upon one of the last things you’d expect to find on the Outer Cape: a French bistro and boulangerie.

By: Glenn Rifkin Filed Under: Featured, Food Tagged: PB Boulangerie, Philippe Rispoli, South Wellfleet

Fuse Food Commentary: The Fauvists of Cuisine — Test Tube or Taste Test?

Molecular gastronomy, the application of scientific principles to the understanding of domestic and gastronomic food principles is shaking up the food world harder than Shake ‘n Bake.

By: Arts Fuse Editor Filed Under: Featured, Food Tagged: Molecular Gastronomy, Science & Cooking: From Haute Cuisine to the Science of Soft Matter

Classical Music Feature: A Beautiful Friendship Between Food and Music — Boston Baroque and UpStairs on the Square

Conductor Martin Pearlman and restaurant proprietor Mary-Catherine Deibel talk about their 35 year-old friendship.

By: Arts Fuse Editor Filed Under: Featured, Food, Music Tagged: Banchetto Musicale, Boston Baroque, Deborah Hughes, Martin Pearlman, Mary-Catherine Deibel, Upstairs on the Square

Fuse News Food Review: The Hungry Carp Has Brunch at Area Four

Knowledge-burdened Ph.D.’s and passionate young mothers, deep into their problems and their futures. You had to compete to converse.

By: Arts Fuse Editor Filed Under: Food, Fuse News Tagged: Area Four

Film Review: Brainstorming the Sweet Potato — El Bulli, The Movie

The film is many things. It is a testament to the restaurant, immortalizing it on celluloid. It’s also a requiem for the restaurant, which you see as it is closing. It’s a manifesto for culinary invention. It’s a tribute to chef Ferran Adrià and what he has wrought, how he has transformed thinking about food. Screens at the MFA tonight through December 30.

By: Sally Levitt Steinberg Filed Under: Featured, Film, Food Tagged: Cooking in Progress, documentary, El Bulli, Ferran Adria, Food Muse, Gereon Wetzel

Food Muse: A WRAP FOR A RAJ — Scenes From The Life Of The Dosa

In India, dosas are cooked on a griddle in the street, as well as in restaurants and homes. As street food goes, the dosa gets high marks. It’s not junk, and it tastes great. The Dosa Factory in Central Square, subtitled “Indian Street Food,” is a hole-in-the-wall–not for an evening of food and talk. But that’s not what street food is. It’s a quick fix, and for these purposes, it’s about as good as it gets.

By: Sally Levitt Steinberg Filed Under: Featured, Food Tagged: dosa, Food Muse, India, street food, The Dosa Factory

Judicial Review #4: What Is This Thing Called Food?

What is a Judicial Review? It is a fresh approach to creating a conversational, critical space about the arts and culture. This is our fourth session, this time deliberating on the relationship between science and food. It could be foam or gel, popcorn cloud or liquid ham, in the hands of the chefs of avant-garde […]

By: Sally Levitt Steinberg Filed Under: Featured, Food, Judicial Review Tagged: avant-garde cuisine, Blue Hill at Stone Barns, Carme Ruscalleda, Clink, Corky White, Dan Barber, Emily Manetta, Ferran Adria, Food Muse, Fromagical, Gus Rancatore, Harvard School of Science and Engineering, Jody Adams, Jose Andre, Joseph Margate, Mary Vaughn, Molecular Gastronomy, Rebecca Hoffman, Rialto, Science and Cooking: From Haute Cuisine to the Science of Soft Matter, Toscanini's

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