Word: chefs
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...about by the end of fat-cat budgets and the multiplicity of bloggers and opinion sites on the Web. But it's also true that no critic of any status can be anonymous anymore. Frank Bruni of the Times guarded his identity like a relocated mob witness, but every chef in town knew what he looked like from Day One. Another factor, less mentioned but probably more relevant, is simple fatigue. It's hard to get worked up over a piece of chicken after you've been in the game for 20 years. The girl with a blog...
...Ordinary Americans west of the Hudson and north of the Harlem didn't know, or care, what was going on in the culinary avant-garde. They were still stuck eating at Lum's. Now, thanks to all the things the ancient regime most loathes - the Food Network, Top Chef, Eater and other blogs, Tony Bourdain, Momofuku mania, Rachael Ray, celebrity-chef restaurants - America has become as turned on by food as any Ford-era gourmand. But they lack the one thing that the old guard has in spades: perspective...
...community could force Japan to stop whaling. A country that arguably never returned to full sovereignty after World War II - its constitution greatly limits its military, and U.S. armed forces are still based throughout Japan - can get tired of the world telling it what to do. As a Japanese chef told me at that whale festival in 2005, "If other people don't want to eat whale, that's fine. But we should be allowed to do what we want." A side of national pride makes a blubbery dinner go down a lot easier...
...land famed for its elaborate culinary arts, the best-known chef is a chubby, smiling cartoon character. Master Kong (Kang Shifu) has been gracing the packets of instant noodles since the early 1990s, and is the creation of Tingyi, a company that chairman Wei Ing-chou built out of his parents' edible-oils firm in Taiwan's rural Changhua county. Thinking that mainland China's rapid development would boost demand for the kind of quick, cheap meals that workers would fill up on during factory breaks or after a punishing shift, he decided to cross the Taiwan Strait...
SHOICHI FUJIMAKI, Japanese restaurateur and chef, on his $110 bowl of ramen, which takes three days to prepare...