The Way We Eat
Slate celebrates food.
Food consumes us more than ever: To the delight of CSA advocates, wholesome, organic food is a priority of both the Obama administration and the Obama family. We're more aware than ever of what we put into our bodies. Lawmakers have banned dreaded trans fats from restaurant food in New York City and elsewhere, and chain restaurants in some cities are now required to post nutritional information openly in the hope that you'll get turned off by that 670-calorie Whopper. And with the ability to purchase specialty and ethnic ingredients online, someone in Alabama can just as easily learn to make Chinese food as someone living in Chinatown.
For more and more Americans, food has become far more than just fuel. Learning about it, growing it, preparing it, and enjoying it have become obsessions. To feed this gnawing hunger for knowledge, Slate has put together a special issue examining food from a range of perspectives. Jennifer Reese tests the theory that you can throw away recipes and learn to cook using only ratios. Sara Dickerman highlights the best recipe detectives, who bring foreign food cultures to life. Regina Schrambling explains why lard is finally having its moment. And that's just for starters. Bon appétit!
"Big Food Under Fire: Industrial agriculture shouldn't worry about the government. Mother Nature is a far more potent foe," by Tom Laskawy. Posted June 3, 2009.
"I Cook, Therefore I Am: How dropping food in fire made us human," by Christine Kenneally. Posted June 3, 2009.
"The Recipe Detectives: These cookbook authors bring foreign food cultures to life," by Sara Dickerman. Posted June 3, 2009.
"Lard: After decades of trying, its moment is finally here," by Regina Schrambling. Posted June 2, 2009.
"One Part Creativity: Zero Parts Recipe: Can just using ratios really teach me to be a better cook?" by Jennifer Reese. Posted June 2, 2009.
"Down-Home-Cooking Nation: Did you know the Federal Writers Project funded foodies?" by Laura Shapiro. Posted June 2, 2009.
Illustration by Alex Eben Meyer.