food

This post contains suggestions for how to earn your Chow Down: E-lectrified badge.
Learn more and earn badges on the Connect Your Summer page.

When Zinos hires a gourmet chef for his struggling restaurant, it drives away his low-life regulars. In the meantime, his girlfriend, Nadine, moves back to China, but a hip new clientele brings the restaurant back to life. When he goes to China to get Nadine back, he leaves the restaurant in the hands of his criminal brother. When Zinos discovers that Nadine has a new boyfriend, and his brother has gambled away his restaurant, he knows he must work with his brother if he is to get it back.

Steve Coogan and Rob Brydon are on an all-expenses-paid trip for the Observer. Their tough assignment is to drive through beautiful Italian country, eat lavishly, and stay in exquisite small hotels, all so that one or the other can write high-toned culinary drivel for the paper.

With the mysterious arrival of Babette, a refugee from France's civil war, life for two pious sisters and their tiny hamlet begins to change. Before long, Babette has convinced them to try something other than boiled codfish and ale bread-- a gourmet French meal! Her feast scandalizes the elders, except for the visiting General. Just who is this strangely talented Babette, who has terrified this pious town with the prospect of losing their souls for enjoying too much earthly pleasure?

This post contains suggestions for how to earn your Chow Down: Super Bookworm and Keep It Real: Super Bookworm badges.
Learn more and earn badges on the Connect Your Summer page.

Presents a recipe-augmented family history that traces the origins of the author's love affair with food to her Midwestern youth and her parents' San Francisco pizza parlor, where signature dishes created sumptuous memories.

This post contains suggestions for how to earn your Chow Down: E-lectrified and Keep It Real: E-lectrified badges.
Learn more and earn badges on the Connect Your Summer page.

Learn about your food - where it comes from, how it's made, and the history of how and why we started to eat what we eat - with some of these informative documentaries.

This film shows how human desires are an essential, intricate part of natural history by exploring the natural history of four plants -the apple, the tulip, marijuana, and the potato - and the corresponding human desires - sweetness, beauty, intoxication and control. This two-hour documentary begins in Michael Pollan's garden, and roams the world, from the fields of Iowa to the apple forests of Kazakhstan, from a medical marijuana hot house to the tulip markets of Amsterdam.

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real." Indeed, plain old eating is being replaced by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals. Pollan's advice is: "Don't eat anything that your great-great grandmother would not recognize as food."

Discusses the enduring appeal of soul food, and presents an overview of its history, covering its roots in Western Africa, its incarnation in the American South, and the role it plays in the health crisis in the African American community.

Share a Story: Pumpkin Storytime

Did you miss our pumpkin storytime this week? Don't worry, here's what you missed, plus a few more suggestions for a squash storytime of your own. It can be hard to find pumpkin stories that aren't focused on Halloween, but most of these stories manage to incorporate pumpkins without the holiday.

From Storytime

Try this rhyme at home: 

   Five little pumpkins sitting on a gate.
   The first one says, "oh my, it's getting late!"
   The second one says, "there is frost in the air."
   The third one says, "but we don't care!"
   The fourth one says, "let's run and run and run."
   The fifth one says, "are you ready for some fun?"
   Then woooooo went the wind and OUT (with a clap) went the lights,
   And the five little pumpkins rolled out of sight.

Pumpkin time! by written by Erzsi Deàk ; illustrated by Doug Cushman

Share a Story: A Fine Dessert

We had a great time reading A Fine Dessert and making the delicious Blackberry Fool that went with it. We looked at how making this simple dessert has changed over 300 years and then tried out some of the different technologies used.

If you missed it, create your own culinary adventure at home with some of the following stories. 

 More Stories About Food (with recipes!)

Hasty pudding, Johnnycakes, and other good stuff: cooking in colonial America by Loretta Frances Ichord ; illustrated by Jan Davey Ellis

Bring me some apples and I'll make you a pie: a story about Edna Lewis by Robbin Gourley

International Cooking

Barefoot in Paris: easy French food you can make at home by Ina Garten ; photographs by Quentin Bacon ; food styling by Rori Trovato ; styling by Miguel Flores-Vianna

My Paris kitchen: recipes and stories by David Lebovitz ; photography by Ed Anderson

Ciao Tuscany: recipes from the PBS series, Cucina Toscana by Damian Mandola & Johnny Carrabba ; with John Demers ; photography by Watt Matthews Casey, Jr

The food and cooking of Russia & Poland: explore the rich and varied cuisine of Eastern Europe in more than 150 classic step-by-step recipes illustrated with over 740 photographs by Elena Makhonko and Ewa Michalik

New Cookbooks/ Holiday Cooking

Vegetarian/ Vegan Cooking

Vegan holiday cooking from Candle Cafe: celebratory menus and recipes from New York's premier plant-based restaurants by Joy Pierson, Angel Ramos, & Jorge Pineda ; photography by Jim Franco ; forewords by Alicia Silverstone and Laura and Woody Harrelson

Vegan holiday kitchen: more than 200 delicious, festive recipes for special occasions by Nava Atlas ; photographs by Susan Voisin

How to cook everything vegetarian: simple recipes for great food by Mark Bittman ; Illustrations by Alan Witschonke


For those who cannot cook well or do not enjoy it

Restaurant Review


Have you been out to a great dinner lately? Did you experience excelent service? Maybe you tried a new restaurant? We want to know. 

Grab a bite at a local Canton restaurant, share your experiences with us and earn your Chow Down badge. Post a restaurant review with the name of the restaurant, when you visited and a breif description of your experience. Include comments about the food, service and ambiance. 

Happy Chowing!

Calling All Babies — July

Calling All Babies! If you are two-years-old or younger, join us Thursday, July 12, 2012 from 10:00-10:30 AM, as we explore Yummy Food. We'll have fun learning about all things tasty and getting to play a bit too. Moms, be sure to register your little one beginning June 26, 2012. We look forward to seeing you there!

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