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anina marcus

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Posts posted by anina marcus

    Food Miles is a Crock

    in Food Traditions & Culture

    Posted

    Another matter is just general economics. The market becomes less efficient if the buying public places a high cost (defined as any disincentive in addition to actual price) on food miles. As markets become less efficient, waste increases, quality of living is reduced.

    Also, food miles discourages specialization and the economics of scale are lost.

    The most efficient market solution is to simply penalize carbon emission production (through international treaties and pollution credits). That way the market assigns the true value of pollution from transportation and pricing becomes more efficient.

    I also agree that on face "food miles" is a bullshit argument usually espoused by under-informed yuppies who buy everything organic because they can afford it -- the Whole Foods crowd, if you will (OK, maybe that's getting too controversial). This is also the same crowd that loves sushi, so I always like to bring that up when one of them starts going off on "food miles" and then they quickly have a change of heart.

    I'll buy local if it tastes better, not because of pollution.

    I love what you said and how you said it...anina

    What food-related books are you reading? (2004 - 2015)

    in Food Media & Arts

    Posted · Edited by anina marcus (log)

    What food-related books are you currently reading? Do you read more than one at a time?

    If it is a cookbook, do you tend to scan it or do you thoroughly read it...

    Are you enjoying the book you are reading at the moment? Any comments on it?

    I'm reading 'Much Depends on Dinner' by Margaret Visser and am enjoying it though it is a bit of a slower read than some others I've read due to the concentration level required to think through the historic and sociologic references.

    Usually I read two or three books at the same time but am running short on titles I have an urge for...

    I do tend to scan traditional cookbooks rather than read though I used to gobble up every word.

    Tell us what is on your reading table!

    :wink: I rcould not get thru miuch depends on dinner. Way too dense. A lovely book about the history of jewish immigrants and theifood businnes they had is called STUFFED: Adventures of a restaurant family.

    Michel Richard's Citronelle

    in D.C. & DelMarVa: Dining

    Posted

    "I'll be in DC late March and will have dinner there. Are there any other places that I should visit?"

    How much time do you have?

    Citronelle is a climax of a starting point, in my opinion. Everywhere you eat for weeks after Citronelle just won't even phase your palette.

    busboy is dead on- CityZen is a wise choice. Chef Eric Ziebold is doing a lot of cool stuff.

    Also...

    Colorado Kitchen- make reservations. Its a tiny restaurant, only open half the week, and seats quick. Great food. Don't let the humble atmosphere deceive you- this is good food.

    Colvin Run Tavern - Kinkead's place at Tyson's. Really good, not cheap, but again, really good.

    Any of the Black Restaurant Group establishments are going to be winners- Addie's in Rockville MD, Black's in Bethesda, Black Salt on MacArthur blvd, or Black Market somewhere in MD haha.

    If you're gonna be in DC you have to go by at least one of Jose Andres' places.

    Check out Bread Line- its cheap, and popular for good reason.

    but, back to topic. Citronelle... In the introduction of "Happy in the Kitchen," by Chef Richard, Thomas Keller notes to himself "Why didn't I think of that?" while reading Richard's recipes. That makes a point.

    I think the difference in the two restaurants are the motivation for the chefs- Keller seems to strive for perfection, Richard seems to want to play until something is perfect. Richard's dishes reveal a playful genius, a sense of humor... Keller's reveal exactness and stringent technique. Equally valuable, just different.

    To understand "what he does that is so good," you need to check out his book. It speaks volumes about not just his style of food but the way he thinks. He's outside the box- way outside. He's not using quail eggs, hes making fake eggs. He's not just searing and roasting, he's poaching and then searing. If the kitchen were black and white he'd be color.

    Let's see: I'm wondering how I could include an article I wrote about Chef Michel Richard of Citronelle. How do I do that? Yes, I got the book of Michel when I went to his demonstration at The Masters of Food and Wine....anina

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