food

Football Food

FOOTBALL GAME FOOD: Food has been steadily improving in places like airports, movie theaters and concert arenas, where people gather for reasons other than to eat. Although staples like hot dogs, pizza and popcorn still make up about two-thirds of food sales in sports stadiums, baseball menus have matured to include gochujang-glazed eggplant buns, fresh Dungeness crab sandwiches, ceviche, espresso and craft beer. (NYTIMES)

Credit: Dan Chambers for the New York Times

  • Football has lagged behind baseball largely because the sports are different. Baseball is played at a slower pace, with built-in breaks that allow fans to wander around a stadium sampling food. The crowds are smaller, and stadiums are open for about 80 games a season, which makes it easier to polish and sustain creative concessions.
  • Football is a different beast. Crowds can top 80,000 fans, most of whom want to be in their seats for every play and visit concession stands only before the game and at halftime. With just eight regular home games a season, it’s hard to create a system that produces consistently great food.
  • Then there is tailgating, although it’s hard to say whether bad stadium food led to tailgating or tailgating led to less emphasis on food inside the stadium.

Curated by CLAI

Advertisements

Salvation in General Tso & Beer

WORLD’S HEALTHIEST CUISINE: It turns out that countries with big immigrant populations tend to have the greatest diversity—places like the U.S. and Australia, for example. These countries have the greatest number of ingredients and the biggest variation between dishes, too.

  • For example, about half the dishes from the Southeast Asian country of Laos have more than 15 ingredients, whereas half the dishes from Russia have fewer than seven. So the cuisine in Laos is significantly more complex than Russian cuisine.
  • Countries with large numbers of ingredients on offer tend to have the most complex dishes. Exceptions: Chinese and Indian cuisine both have relatively few ingredients to choose from, but these are used in relatively complex dishes. Perhaps, these countries had or have good chefs that could cook more complex foods with the available ingredients or the cuisine from older cultures in these countries is more complex because it has had longer to evolve.

Peng Chuang-kuei, creator of General Tso’s Chicken (WAPO)

GENERAL TSO: Peng Chang-kuei, a vaunted Hunanese chef was widely credited as the creator of General Tso’s chicken, a dish that evolved into the deep-fried, sticky and unabashedly inauthentic staple of the American Chinese take-out joint.

  • Mr. Peng said that he devised the recipe for a banquet in the 1950s. He named it in honor of Zuo Zongtang, a celebrated Hunanese general of the 19th century who helped crush the Taiping Rebellion, an uprising that cost tens of millions of lives.
  • In America, General Tso, like Colonel Sanders, is known for chicken, not war. In China, he is known for war, not chicken.
  • Mr. Peng’s original recipe called for chicken with bones and skin. The chicken was not fried, and it was served sans the piquantly sweet sauce, relying instead on garlic and soy sauce for flavor. It did have chilies, but no broccoli.

NORCIA BEER: After the Oct. 30 quake, one of the few things left standing at the monastery was a small brewery, where for the past four years the monks have been making Nursia, a beer named for Norcia’s ancient Latin appellation. Their brew may now be the salvation — symbolically, at least — not only of the monks’ sanctuary, but also of Norcia itself.

Curated by CLAI

Catering to American Tastes and Travel

8 FLAVORS OF AMERICAN CUISINE: Based on a list of common flavors from historical cookbooks mentioned in American books from 1796 to 2000, eight popular and enduring flavors emerged: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG and Sriracha.

  • Vanilla is here thanks to a 12-year-old slave who figured out a botanical secret no one else knew.
  • Chili powder spread across the country because of entrepreneurial Texan-Mexican women who fed soldiers and tourists — and a clever German immigrant who was looking for a culinary shortcut.
  • Sriracha has seen a meteoric rise in popularity since its debut in 1980. Sales of bottled Sriracha exceeded $60 million in 2014. A Vietnamese refugee combined elements of French and Thai cuisine, using peppers grown on a farm north of Los Angeles to make a hot sauce produced entirely in Southern California.

Japanese Chemist Dr. Kikunae Ikeda is credited with discovering MSG. Peter Van Hyning

AMERICAN TOURISTS: Don’t compliment an American’s girth. Answer their children’s questions. Fill your museum tour with fun facts. Because American tourists tend to want a personal connection to the guide, and expect the tour to be interactive and entertaining, foreign guides need special training.

  • GUYANA: some rural guides would give overweight Americans a thumbs-up and say things like, “Ah, packing it on — good deal!” as a compliment, equating an ample waistline with abundant wealth. Americans seem to say “thank you” for everything guides do, a custom that make the local people feel indebted to them.
  • UGANDA: Americans often want to become friends with their guides, and so they will ask questions about the guides’ families, education and homes to get to know them better. In Uganda, trainees sometimes ask, “Why is this person I don’t even know asking me so many personal questions?”
  • ITALY: The guide might need to approach the American tourist not so much as a valued family member but as a less cultured second cousin. It’s easy for a guide in Italy to reference a painter like Bellini or an architect like Borromini. Not so if the clients are Americans, whose knowledge of the Italian masters might stop at Michelangelo and Leonardo da Vinci. While Italians prefer an “academic” tour, Americans want a tour that is “not only informative but also entertaining, filled with stories and fun facts.”

Curated by CLAI

Math Explains Coincidences, Getting Fat, and Death

Curated by CLAI

SURPRISING COINCIDENCES: We tend to fail to understand how the basic laws of probability work and our selective attention, which lead to great surprise at many coincidences. Stunning coincidences are only natural — like stumbling into a close friend halfway around the world or meeting someone with the same birthday can be explained by simple mathematics.

  • In a group of 366 people, there’s 100 percent probability that two people will have the same birthday — since there are only 365 days in a year, excluding leap year. In a group of 23 people, there’s >50% two people in the room have the same birthday
  • We also have selective attention — we notice and remember coincidences, but we hardly ever heed their absence.

Credits: Guillaume Jacquenot (Wikimedia Commons)

FAT TEMPTATION: Drop a bunch of kale into your cart and you’re more likely to head next to the ice cream or beer section. The more “virtuous” products you have in your basket, the stronger your temptation to succumb to vice. When shown a burger, their average guess was 734 calories; when shown the same burger alongside three celery sticks, the average guess dropped to 619. These are not rational calculations; they betray the shortcuts your brain takes in its running tally of vice and virtue.

LIFE EXPECTANCY OF MUSICIANS BY GENRE: Musicians from the older genres – blues, jazz (including bebop and dixieland), country (including country and western, boogie woogie, honky tonk and bluegrass), and gospel (including spiritual and Christian rock) – enjoyed, on average, similar lifespans as those from the U.S. population with the same year of birth and gender.

  • The next group – R&B (including doo wop and soul), pop, folk (including ballad and polka) and world music – had lower life expectancies compared with the U.S. population.
  • Thereafter, the gap between population lifespans and average age of death for the more recent genres – rock (including rockabilly), electronic (including experimental, techno, disco, and funk), punk, metal, rap and hip hop – widens.

Eat your Breakfast and Chocolate – Preferably in Prison

Curated by CLAI

EAT BREAKFAST: For students, especially, eating a healthy breakfast leads to improved cognition and memory, helps reduce absenteeism and generally improves mood. A 2008 study in the journal Pediatrics found that teenagers who ate breakfast regularly had a lower body-mass index than those who did not.

The logic about mood holds true for all: Eat breakfast and you’ll have a better morning. Perhaps you’ll eat less at lunch. You’ll have a better afternoon. Which leads to a better evening and better sleep. And a better breakfast the following morning.

So: Whole-grain muffins. Orange slices. A sausage or two. Everyone wins. It is all good cooking, if you serve it with care. And it gets better, easier, even more delicious, every time you do.

Start making breakfast every day. Make breakfast all the rage.

Credit: Gretchen Roehrs (NYTIMES)

EAT CHOCOLATE: Eating chocolate was significantly associated with superior “visual-spatial memory and [organization], working memory, scanning and tracking, abstract reasoning, and the mini-mental state examination. These functions translate to every day tasks, “such as remembering a phone number, or your shopping list, or being able to do two things at once, like talking and driving at the same time.

Nutrients called cocoa flavanols, which are found naturally in cocoa, and thus chocolate, seem to have a positive effect on people’s brains. Eating the nutrient increases blood flow to the brain, which in turn improves a number of its functions.

Credits: Amy King (WAPO)

FINE DINING in PRISON: InGalera, a restaurant that opened recently to rave reviews. It is inside the Bollate penitentiary, a medium-security prison with 1,100 inmates on the outskirts of Milan. The waiters, dishwashers and cooks have been convicted of homicide, armed robbery, drug trafficking and other crimes.

Dinner reservations are almost fully booked for March, and the Milanese elite have taken note. A former bank president came a few weeks ago. So did a former Miss Italy. Families come on weekends.

The restaurant may bother some people but prisons must train inmates to become responsible citizens capable of re-entering society. The recidivism rate of inmates in similar programs is far lower than average. Prices are more reasonable than most Milanese restaurants – “To have honest prices you have to come to jail.”

Credits: Gianni Cipriano (NYTIMES)