Food & Cooking
Cheap, Legal And Everywhere: How Food Companies Get Us 'Hooked' On Junk
Investigative journalist Michael Moss's 2013 book, Salt Sugar Fat, explored food companies' aggressive marketing of those products and their impact on our health. In his new book, Hooked, Moss updates the food giants' efforts to keep us eating what they serve — and how they're responding to complaints from consumers and health advocates.
For This Palestinian Cook, The Kitchen Is A 'Powerful Place' — Not A 'Life Sentence'
Reem assis says that many foods that are considered Middle Eastern or Israeli actually originated as Palestinian dishes. Her first cookbook, The Palestinian Table, chronicled the history of Palestinian food — along with some of her personal history. In her new book, The Arabesque Table, Kassis expands the focus to the cross-cultural culinary history of the Arab world.
Chef David Chang On Depression, Being A Dad And The Burden Of 'Authenticity'
David Chang has won James Beard awards as a chef and restaurateur. His first and best known restaurant Momofuku started as very modest noodle bar in Manhattan’s east village. The food was influenced by the food he grew up with--food that used to embarrass him when he was growing up. His parents are from North Korea. He now has restaurant in NY, LA, Vegas, Toronto and Australia. He’s had bipolar disorder for many years and credits cooking and his restaurants with saving his life. He has a new memoir.