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Daily Intelligencer - New York Magazine (Free subscription) | 11/30/2009
We don't like to let ourselves get annoyed by Adam Gopnik. It's like getting annoyed by traffic or long lines or Glenn Beck — if you allow it to bother you, you could spend the rest of your life pissed off and muttering to yourself. But every once in a while we do find ourselves just kind of marveling at the New Yorker writer's Gopnikness . Like in his recent Edible Manhattan...
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The New Yorker - Arts and Culture (Free subscription) | 11/16/2009
A man and a woman lie in bed at night in the short hour between kid sleep and parent sleep, turning down page corners as they read. She is leafing through a fashion magazine, he through a cookbook. Why they read these things mystifies even the readers. The closet and . . .
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The Food Section (Free subscription) | 11/03/2009
Inside the kitchen of New Yorker writer Adam Gopnik, who is currently working on a collection of food essays tentatively titled The Table Comes First.
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High Line Blog (Free subscription) | yesterday
... Scofidio + Renfro project. Read the list In a way, this mention brings the High Line full-circle. Adam Gopnik’s 2001 New Yorker piece, “A Walk on the High Line”, the story of photographer Joel Sternfeld’s year-long effort to capture the High Line’s wild landscape in all seasons, was responsible for much early public awareness of and support for the High Line project. You can read...
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Grub Street - New York Magazine's Food and Restaurant... (Free subscription) | 11/30/2009
Edible Manhattan interviews New Yorker scribe Adam Gopnik, and Daily Intel notices that he drops an awful lot of names, including those of a few chefs with whom he’s chummy. [ Daily Intel ] Read more posts by Daniel Maurer Filed Under: personalities , adam gopnik , new yorker
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Mark Bernstein (Free subscription) | 11/28/2009
For Thanksgiving, I tried making kahk bracelets. They’re small, crunchy dough circles, something at the light end of the pretzel family. I thought they’d go nicely with football, and we certainly seem to have sold plenty of them. Get the book. I made the kahk from Claudia Roden. I’d never heard of them before, much less tasted one, and as Adam Gopnik points out in his...
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Dr. Vino's wine blog (Free subscription) | 12/02/2009
... wines marketed as lower alcohol). Pollan is, surprisingly, an unkind bud to wine. I guess he joins Adam Gopnik in the “whoda thunk?” group of food writers in their views on wine. Gopnik once wrote in The New Yorker : “Remarkably, nowhere in wine writing, including Parker’s and Echikson’s, would a Martian learn that the first reason people drink wine is to get drunk.” Should...
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Mark Bernstein (Free subscription) | 11/26/2009
Adam Gopnik explores the evolution of cookbooks , from Escoffier’s dictionary to Julia’s encyclopedia and on to the modern cookbook which is a grammar. It’s an important essay. Your grandmother’s pound cake may have been like concrete, but it was about a whole history and view of life; it got that tough for a reason. Gopnik is right about the grammar, though...
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Daily Intelligencer - New York Magazine (Free subscription) | 11/25/2009
Publishers like Time Inc. and Condé Nast are reportedly banding together to build an "online newsstand" for digital content, similar to iTunes, which sounds like a fine idea. We hope there's a Genius component that recommends stuff, like "If You Like Adam Gopnick You Might Also Want to Try Monocle , Adam Thirlwell's The Delighted States: A Book of Novels, Romances,...
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ArtsJournal (Free subscription) | 11/25/2009
Adam Gopnik: "Vicarious pleasure? More like deferred frustration. Anyone who cooks knows that it is in following recipes that one first learns the anticlimax of the actual, the perpetual disappointment of the thing achieved. … [If] the first thing a cadet cook learns is that words can become tastes, the second is that a space exists between what the rules promise and what the...
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A Writer's Desk (Free subscription) | 11/21/2009
The great Adam Gopnik, in The New Yorker , discusses our hunger for cookbooks. From the piece... A man and a woman lie in bed at night in the short hour between kid sleep and parent sleep, turning down page corners as they read. She is leafing through a fashion magazine, he through a cookbook. Why they read these things mystifies even the readers. The closet and the cupboard are both...
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Crunchy Con (Free subscription) | 11/20/2009
I'm glad, somehow, to discover that somebody else reads cookbooks in bed. Adam Gopnik's meandering exploration of the meaning of cookbooks and the role of cooking instruction in our lives is well worth reading. This passage, which caps an appreciative discussion of Mark Bittman's cookbooks, jumped out at me: Grammars teach foreign tongues, and the advantage of Bittman's approach is that...
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Grist Magazine (Free subscription) | 11/19/2009
... chain Publix to pay up for fair tomatoes. • I sometimes enjoy New Yorker critic-at-large Adam Gopnik’s food writing. For example, I loved his 2005 piece comparing British chef Fergus Henderson, famed for utilizing the “whole beast,” with French chef Allain Passard, who shocked the cooking world by dispensing with beast altogether. I am forever in Gopnik’s...
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Eater SF (Free subscription) | 11/16/2009
Today marks the release of the annual food issue of The New Yorker. As usual, the table of contents includes myriad food-related pieces, highlighted by Calvin Trillin's take on Canada's national dish, poutine (audio here), Adam Gopnik's musing on cookbooks...
