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Food & Drink
Muster up some enthusiasm for seasonal mustards
The most popular condiment in the U.S. based on sales volume is mayonnaise. It was invented by a French chef in Spain in the 1750s. The first recipe for tomato ketchup, often called the “King of Condiments,”...
Museum café expands exhibit engagement
The Berkeley Art Museum and Pacific Film Archive (BAMPFA) upstairs café peers down on a gallery two floors below. This café is at once part of the museum and in its own liminal space. We walk into...
Crustacean reopens in downtown San Francisco
The legend of Thanh Long’s garlic noodles and roasted crab preceded my arrival in the Bay Area by several decades. But soon enough, friends and acquaintances would mention a restaurant in the Sunset, the San Francisco neighborhood...
Centuries of non-dairy leads to modern innovation
Perhaps this is the easiest time in history to make food choices based not only on taste, but sustainability, environmental concerns, promoting good health and vegan or vegetarian preferences. One of the fastest growing food markets is...
Napa celebrates Jacques Pépin’s 90th birthday
Mythologies are built up and around famous chefs, layer upon layer, with the same amount of labor it takes to make daily batches of buttery croissant dough. The biographies of Julia Child, Anthony Bourdain and Alice Waters...
Farmers markets offer fresh harvest and local finds
Egyptian tomb paintings and archaeological evidence suggest that there were farmers markets more than 5,000 years ago. Agricultural communities throughout Northern Africa, the Middle East, Europe and Asia had farmers markets in the following centuries. The Boston Market...
Bistro 4293 celebrates Azerbaijani food
“My favorite Azerbaijani restaurant is ____. It’s much easier to fill in that blank when the restaurant in question is Mexican, Vietnamese or French.
Before sitting down to eat at Anar Usubov’s Bistro 4293, I’d read his website’s...
