Reading hundreds of cookbooks and recipes has convinced us that these books form a distinct genre, a storytelling genre, governed by conventions and codes.
Recipes are, on one hand, an instruction manual with directions or instructions on how to make something and also a narrative with engaging prose or a story that elevates the procedure into something else entirely.
Matt Sherman wants to show you what is on the menu — James Bond’s menu.
Americans love cookbooks, and this is especially apparent in recent years. In 1961, 49 cookbooks were published. In 2001, more than 1,700 were published, with an astounding 530 million books on food and alcohol sold in the U.S. in 2000. Furthermore, cookbooks are the only genre of print books to maintain sales after 9/11 and to increase in sales during the 2009 recession.
When you need a recipe, where do you turn? We have many options — cookbooks, magazines, newspaper columns, food websites, television cooking shows and even food products themselves (cereal boxes, chocolate chip bags, etc.).
Food is more than just nutrients. Food conjures up memories and reveals who we are and who we are not. What we eat is a medium for personal recollection and collective identity. Marcel Proust, the great French author, is famous for connecting food and memory with madeleines, “those squat plump little cakes.” We certainly have him to thank for those little packages of “petite French cakes” at every Starbucks checkout.
Picture this: You and your friends are hanging out in the backyard, playing Frisbee or cornhole, waiting for the hamburgers to grill on the barbecue.
Warning: Adapted from a recipe called “I want to marry you,” these babies could put a ring on your finger, or if you have control issues, 5 pounds on your thighs.
Here’s a behind-the-scenes look at who will bring you the column Matwick Musings and Munchings this Summer.
Slow Gainesville summers are ideal for sampling the best-loved local restaurants. But before you set out to swipe some plastic at Satchel’s or Vine Bread & Pasta, make sure the restaurant accepts electronic tender.
Nothing says Easter Sunday like brunch. Check out these local restaurants and order a mimosa. After all, brunch is — kind of — the most important meal of the day.
Four Lokos, the infamous drink responsible for many memorable yet hard-to-remember nights for partiers, could be taken off shelves.
When it comes to Super Bowl Sunday, food is more important than football.
This fall season, McDonald’s debuted its McCafé pumpkin spice latte, but some UF students do not appear to be “lovin’ it.”
All pumpkin everything.
Pumpkins and nutmeg get all of the attention this time of year, but there isn’t any reason we can’t show some fall love to a year-round favorite: chicken. This recipe makes a great entree for any fall festivities you plan! It’s fast, easy and will make your guests want to keep coming back for more. As college students, it’s sometimes hard to make enough time to cook a full meal, but you can pair this chicken with mashed potatoes or rice for a well-balanced and kidney-friendly meal.
The waffle cone on the Daily Green’s menu is what separates the restaurant from any other in town.
It started with an ad on Craigslist.
Eating on campus doesn’t have to be expensive.
For freshmen, eating can be a challenge. You’ve been thrust into a new environment, and you’re feeling the birth pangs of your newfound adulthood. Nostalgic for your family and the nutrition they gave you, you must now cut the umbilical cord and find your own source of nutrition. How can you do this without starving or going broke?
Solutions by The State News
