Are You a Foodie or a Foodist?The big discussion at last night’s “Brooklyn Eats” talk in Dumbo was the semantic difference between “foodie” and “foodist.” Phoebe Damrosch, author ofService Includedpointed out that, in New York, “foodie” has become a derogatory term used to describe those who sit at home watchingSemi-Homemadeon the Food Network. Another type of foodie, an audience member added, is one who seeks out new restaurants, wines, and foods only to check them off a laundry list of places to see and be seen.Edible Brooklyneditor Gabrielle Langholtz suggested that bona fide food fans — those who read food books, travel to food destinations, and taste obsessively — could refer to themselves as “foodists,” as intenseStar Trekfans go not by “trekkies” but “trekkers”. (Anne Saxelby, heirloom-tomato farmer Tim Stark, and beverage historian and panelist David Wondrich could all be identified as foodists.) To add to his cred, Wondrich served Hennessy punch (historically accurate, according to Bombay’s seventeenth-century regulations) out of a paint bucket. —Jennifer Lynn Pelka
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Brooklyn Food Writers to Rap Tonight in DumboBrooklyn, besides its world-famous supply of suspension bridges, legendary pizzerias, indicted Gambino associates, and doomed Atlantic Yards–area residences, is also rich in writers. So it was no problem to pull together three good food scribes for a talk tonight at 7 p.m. at Powerhouse Arena in Dumbo. The speakers will be former布鲁克林的记录editor Kara Zuaro (I Like Food, Food Tastes Good), memoirist Phoebe Damrosch (Service Included), and cocktail historian David Wondrich (Imbibe!).Edible Brooklyneditrix Gabrielle Langholtz will moderate; the tickets are $15 and available here Local Writers Talk Food [A Brooklyn Life] Related: Phoebe Damrosch, Formerly of Per Se, Apologizes for Spilling a Martini on You Rock Star Recipes!
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Coming Soon: ‘Edible Manhattan’We’ve been longtime fans ofEdible Brooklyn我们,一个非常酷的杂志wrote about a while ago.Edible Brooklyndoesn’t publish restaurant news as much as articles and essays about the life of the borough’s food culture, written by the people who love it. And now Manhattan will get the same treatment inEdible Manhattan, which will come out bi-monthly starting in the fall and is already accepting subscribers.
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The Brooklyn Food Mag You Should Be ReadingEdible Brooklyn’s summer issue just landed in our mailbox, and, as usual, we can’t get over how good it is. TheEdible…series publishes magazines about regional food around the country, but we’ve looked at some of the others and they’re strictly from hunger. However, Brooklyn is right to have a better food magazine than, say, Missoula. But we’re proud that, rather than the semi-literate foodie ‘zine we would expect, editor Gabrielle Langholtz’s staff of one somehow manages to regularly compile so much good editorial and visual content for each issue. This issue’s includes a tour of Jonathan Lethem’s refrigerator, a mouthwatering profile of a live poultry market, and a big profile of Prospect Park’s food concessions by Grub Street regular Zoe Singer. After all that, there’s a piece on LeNell’s private-label rye whiskey, and a panegyric to Frankies 457 Spuntino, published alongside an almost pornographic photo essay featuring meatballs. When you think how lame the glossy food magazines are these days, you have to wonder what their excuse is. Edible Brooklyn [Official site]
Trans-Fat Express
Biscuit Battles ChipShop, Part Three: Are White Castles Better Fried or Smoked?At the conclusion of the first and second stages of the battle between Josh Cohen of Park Slope barbecue joint Biscuit and ChipShop’s fry guy Chris Sell, the latter had moved ahead: Both chefs disgusted judges Ben Schmerler and Gabrielle Langholtz more or less equally when they alternately smoked and fried sushi (“Sushi is owed an explanation and apology by both of these methods,” said Judge Gabrielle), and ChipShop figuratively battered Biscuit in the cod challenge. The question going into the final two rounds: Which method of cookery would prevail on rice pudding and (brace yourselves, cravers) White Castle sliders?
Trans-Fat Express
Biscuit Battles ChipShop, Part Two: Is Sushi Better Fried or Smoked?Yesterday, when we left the battle between new Park Slope barbecue joint Biscuit and batter-happy neighbor ChipShop to determine whether our off-the-menu requests tasted better smoked or fried, the competition was neck and neck: ChipShop’s owner Chris Sell impressed judge Gabrielle Langholtz ofEdible Brooklynwith his fried PB&J — “My brain stem is like, ‘Gorge on the fat while you can’” — but Biscuit’s owner Josh Cohen bounced back when onetimeIron Chef法官本Schmerler称赞他的烟熏肋骨为“干腊肠ory and primal.” Who, then, will take the next two rounds?
