Word: cooking
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Dates: during 2000-2009
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...Think of it—most college students in this country do live off-campus and learn how to sign a lease, pay rent, cook, clean, and fix a leaky faucet sooner than most Harvard students do,” Julia G. Fox, assistant dean for life skills curriculum development at OCS, wrote in an e-mail...
...current ubiquity of the runny egg, however, isn't just due to Spanish influences and the greenmarket movement, which fetishizes purity and simplicity. It benefited from the other major 21st century food trend: high-tech cooking equipment. There is a quiet tug-of-war going on in restaurant kitchens between Luddites and chemists, with chefs pretending to be both--pumping locally grown organic raspberries into foam with a canister of nitrous oxide. But I think you need to pick sides. Either you want to mess with stuff, or you don't. And the egg--in its wimpy little shell...
...down for his first meal of the day at 5:30 yesterday evening. According to dining hall officials, however, most students don’t seem to be watching their time in the dining hall too closely. When asked about exam-period trends in food consumption levels, Adams House cook Bill Nicolson cited an increase, jabbing a thumb into the air for emphasis. Nicolson said the eating increase seems to be tied to simple scheduling logistics rather than psychological or physiological effects. “Everybody’s around more than other weeks,” he said...
...Adri?, head chef at El Bulli and the godfather of all this conceptual kitchen wizardry, reflected on the direction of the movement he spawned. In a long, almost evangelical Powerpoint demonstration, he urged chefs to learn even the chemical makeup of the products with which they cook. Then, he showed off a few new tricks of his own. Using a "spherification" process of wrapping it in an algae-based membrane, he turned olive oil into tiny, transparent pearls mimicking caviar. Afterwards, though, he displayed a superhero's circumspection about his work: "We're caught in a madness...
...couldcall it theWorld Cup of cooking. Every two years, chefs from Africa, Asia, Australia, Europe and the Americas, all looking to make a name in the culinary world, gather in Lyons, France, to compete in the Bocuse d'Or World Cuisine Contest, an Iron Chef--style cook-off named in honor of the legendary three--star Michelin chef and Lyons resident Paul Bocuse, who started the competition. The winner gets 20,000 euros (or about $26,000), a statuette of an aproned and toqued Bocuse balanced on a globe, and bragging rights to being the best young chef...