The online magazine Slate yesterday started unfolding a special food issue with the intention of "examining food from a range of perspectives." So far, there are articles highlighting the "redemption of lard," the infuriating slash rewarding experience of cooking armed only with 33 ratios, and the details of foodie favorite Mark Kurlansky's new book "The Food of a Younger Land" about the federal "America Eats" food writing project in the late 1930s and early 1940s.
More details after the jump.
My favorite so far is Regina Schrambling's short article on lard aka the new bacon. (Case in point, the book "Fat: An Appreciation of a Misunderstood Ingredient, With Recipes" by Jennifer McLagan won this year's Best Cookbook of the Year and Best Single Subject Cookbook from the James Beard Foundation.) "[W]e live in a world where trendiness is next to godliness," Schrambling writes. "And lard hits all the right notes, especially if you euphemize it as rendered pork fat--bacon butter." Plus, it's apparently easy to make your own, "if you can get your hands on top-quality fat from a small producer--back, belly, or kidney fat will all work." Clancey's, I'm coming for you!
Stay tuned to Slate for additional incoming food-related articles.