I’m not taking sides. I love both cabbage and cauliflower. But this week, the star of the show seems to be cabbage. I am sure someone, somewhere is trying to make pasta or bread or pizza-crust with cabbage, just like they did with cauliflower. Gluten-free, sugar-free, all natural, high in vitamins! Will it help you lose weight? If that’s all you eat, then probably yes. But I don’t recommend it.
Next up: rutabagas? Now that’s a funny word.
The New York Times has recently ramped up its food section, and I am having a lot of fun with it. Do people want food articles more than they want politics?
My food-trend spotting skills began with this cartoon, in The New Yorker in 1989. Those of you born before 2000 may not realize this sad fact, but Americans had no idea what radiccho was, until it became fashionable right around that time. And maybe my drawing helped (haha, not).
Happy Thursday! Happy eating!
My theory on culinary trends. Internet food videos, bring to life as well as instruct about the art of culinary preparation. Like surgery, kitchen arts are best learned by the: see one, do one, teach one method.
My grad school professor made the eat Rutabaga then write about the experience but not before we read the revenge scene in Jonathan Franzen's Corrections featuring... you guessed it: Rutabaga.... it was a great exercise. I've never eaten Rutabaga again and I've never forgotten that scene!