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christy harrison
food politics
The Gourmet Q + A: Daphne Miller
An integrative doctor on the problems with Americanized ethnic cuisine and why al dente penne is less likely to give you diabetes than mushy spaghetti.
05.06.08
- Keywords
- christy harrison,
- daphne miller,
- health + science,
- q + a,
- nutrition/diet
chefs + restaurants
Challenging Tastes
The world is full of rowdy events sponsored by food companies. But the D’Artagnan Duckathlon is a little different. Here were some of the highlights.
05.05.08
- Keywords
- christy harrison,
- chefs,
- new york,
- poultry,
- culinary culture
chefs + restaurants
The Gourmet Q + A: Grant Achatz and Heston Blumenthal
The chefs discuss the process of writing their forthcoming cookbooks, the audiences they hope to reach, and the term “molecular gastronomy.”
03.24.08
- Keywords
- q + a,
- grant achatz,
- heston blumenthal,
- christy harrison,
- restaurants
food + cooking
A Dozen Eggs
Here’s a fresh look at 12 varieties of eggs you may know—and others you may never have imagined were edible.
03.19.08
- Keywords
- ingredients,
- christy harrison,
- adam houghtaling,
- zanne stewart,
- jessica su
food + cooking
Heirlooms-to-Be
Two new potato varieties worthy of canonization.
02.21.08
- Keywords
- christy harrison,
- ingredients,
- vegetable,
- seasonal,
- winter
food + cooking
Behind the Blog: Ideas in Food
Gourmet’s Christy Harrison spoke to the bloggers of Ideas in Food about the allure of hydrocolloids and the frustrations of cooking for a New York audience.
02.14.08
- Keywords
- culinary culture,
- blogs,
- christy harrison,
- molecular gastronomy,
- q + a
food politics
The Gourmet Q + A: Michael Pollan
Michael Pollan speaks with Gourmet’s Christy Harrison about whale blubber, fake milk, and his new book, In Defense of Food.
01.08.08
- Keywords
- michael pollan,
- christy harrison,
- nutrition/diet,
- q + a,
- slow food
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