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René Redzepi: Prince of Denmark

Whether Copenhagen’s Noma is the world’s best restaurant doesn’t matter: René Redzepi, its chef, has responded to his well-deserved recognition with the kind of inspiration and energy that guarantee...

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“The Greatest Living Food Writer”

Colin Spencer, whom Germaine Greer once called “the greatest living food writer,” turns 80 next year, and shows no signs of slowing down. His latest book, “From Microliths to Microwaves,” a history of...

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Wendell Berry, American Hero

The sensibility of Wendell Berry, who is sometimes described as a modern day Thoreau but who I’d call the soul of the real food movement, leads people like me on a path to the door of the hillside...

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Remembering Ernest Callenbach

Ernest Callenbach died a few weeks ago, and I felt a tinge of sadness. I first read his semi-utopian novel “Ecotopia” just after it appeared in 1975, when I was living in Somerville, Mass., and working...

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The Food Movement Takes a Beating

AN election that saw great strides for women, gay men and lesbians and even pot smokers left the nascent food movement scratching its collective head. We’re going to see marijuana legalized before we...

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Eggs, Chicken Livers, and a Secret Ingredient

When I asked Frank DeCarlo — the chef at Peasant, on Elizabeth Street, and a friend — to show me a big-flavored, funky, simple dish that he loved, he suggested a chicken liver frittata. My mouth...

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Slow Food Quickens The Pace: My Interview with Carlo Petrini

AMSTERDAM — It may be that Slow Food’s original focus on taste and the quality of food — on gastronomy — simply seemed too narrow, and therefore elitist. But at least since its “Puebla Declaration”...

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Mark Bittman: Two-thirds Vegan and a Handful of Other

by Andrea Grossman for The Huffington Post Okay, I’m shallow. Nothing excites me more than when someone tosses a new idea for chicken at me that sounds easy, healthy and quick. New ideas for vegetables...

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Strolling in Paris, With Menus in Mind

Paris is, of course, a walker’s city. But which direction to take? And to what destinations? With previously unknown (to me, at least) restaurants as my end points, I started at Notre Dame (essentially...

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Too Hot to Grill? Try the Slow Cooker

When I told a friend that I was working on an article about slow-cooker recipes for summer, she gave me a concerned look and asked if I was in full possession of my faculties. I may not be, but I do...

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