Miso-Bacon-Corn Chowder: An Umami-Packed Liquid Lunch

The recipes, of course, have been lovely. As have the beautiful photos of creative dishes ranging from BLTs to kitchen-sink concoctions.

But in the close to two years that I’ve had a monthly virtual lunchdate with food bloggers spread out from California to Paris, the thing I’ve most adored is the friendships that have formed, firmly sealed via a shared love for cooking.

Over Let’s Lunch dates and regular Tweets, this trusty band of bloggers has gotten rather fond of one another. So when our dear Karen mentioned that she couldn’t join us for lunch in May because of a strict liquid diet due to cancer surgery, our decision was clear. If Karen had to have liquid lunches in May, then well, so would we.

What to make for lunch? After regretfully dispelling the idea of martinis — delicious, though probably not the most healthy — a filling, hearty chowder came to mind …

Continue reading

The Real Thing


CIMG4029

I’ve been thinking recently about the notion of “authentic” food.

There’s an interesting story in Singapore’s Straits Times today about foreign eateries trying to bring authentic takes on their native cuisines to Singapore. French boulangerie Le Grenier à Pain, for example, apparently stuck to its crusty baguettes even though Singaporeans typically favor softer versions that local bakeries serve up. Ditto for Quiznos and its authenticity. (Yes, this article actually cites the American food-court sandwich chain in its roundup.)

Nonetheless, there are some Singaporeans who disagree with this business strategy — one is quoted as saying that restaurants should take local preferences into account since “the customer picks what he likes most, whether or not it’s true to the original taste.”

The story made me think of the tale a friend recently told me of taking his Beijing girlfriend to Italy. There, she sniffed at the way Italians do Italian pasta dishes, finding them lacking when compared with the versions she’s had in China.

Sure, cuisines get altered all the time when they migrate from country to country — ingredients are added, steps are subtracted. But what happens when the tweaked, polyglot product ends up being what people believe to be authentic?

Continue reading