Rhetoric of Food

Team blog led by "wife, mother, foodie, blogger, and New York Times Bestselling author" Lisa Leake, aimed at reducing processed food.

I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

I began working in restaurants at the age of sixteen, washing dishes in a steak house in our local shopping center, finally ended up at Chez Panisse in Berkeley, California, working with Alice Waters and co-owner, Executive Pastry Chef Lindsey Shere, who I consider my mentor. I spent thirteen years in the kitchens at Chez Panisse before leaving in 1999.

We believe that kind food is the key to a kinder world and through this blog, we try to share with everyone how fun, approachable, and delicious veganism can be through sharing delectable vegan recipes, reviewing vegan restaurants, and sharing our vegan travel tales.

Run by Mark Sisson, former athlete responsible for creating the "Primal Blueprint" diet philosophy.

I happily share my passion for all things salted; sweet and savory, in hope that you too will find pleasure, joy and sustenance in good food. Your kitchen is a place to be creative and productive. Meals are meant to be savored and enjoyed. Good food is simple, fresh, seasonal and delicious. Not Without Salt is a tool for helping you eat well and enjoy the process of cooking and baking real, good food.

“Food is power, and we decide with every bite we take whether that power is working for us or against us. One Ingredient Chef was created to put the power of food back on your side.”

I started Orangette in July of 2004. I had just decided to quit a Ph.D. program in cultural anthropology, and I didn’t know what to do with myself. The only thing I knew was that, whatever I did, it had to involve food and writing.

Written by Deb Perelman, includes "a lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you..."

The Culinary Institute of America’s special collection of over 30,000 menus is comprised of menus from more than fifty collections, including historical menus from the CIA restaurants and donations from major menu collectors, including George Lang, Chapman S. Root, Vinnie Oakes, and Roy Andries de Groot (see below). Assembled over decades, the collection illustrates the history of dining in America and abroad, with menus from all of the states and over 80 countries, as well as ships, railroads and airlines.

An online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes page images of 76 cookbooks from the MSU Library's collection as well as searchable full-text transcriptions. This site also features a glossary of cookery terms and multidimensional images of antique cooking implements from the collections of the MSU Museum.

With approximately 45,000 menus dating from the 1840s to the present, The New York Public Library’s restaurant menu collection is one of the largest in the world, used by historians, chefs, novelists and everyday food enthusiasts. Trouble is, the menus are very difficult to search for the greatest treasures they contain: specific information about dishes, prices, the organization of meals, and all the stories these things tell us about the history of food and culture.