http://food.theatlantic.com/back-of-the-house/ Food en Copyright 2009 Wed, 07 Oct 2009 08:20:32 -0500 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Cancer treatments robbed the author of his sense of taste. He panicked--until he realized he could use his nose. http://food.theatlantic.com/back-of-the-house/when-a-chef-cant-taste-his-food.php http://food.theatlantic.com/back-of-the-house/when-a-chef-cant-taste-his-food.php Back of the House Oenophilia Wed, 07 Oct 2009 08:20:32 -0500 Browse the recommendations in Grant Achatz's eight-part series on wine pairings. http://food.theatlantic.com/back-of-the-house/wine-pairings-from-beef-heart-to-chocolate-1.php http://food.theatlantic.com/back-of-the-house/wine-pairings-from-beef-heart-to-chocolate-1.php Back of the House Oenophilia Wed, 07 Oct 2009 08:17:01 -0500 When the author arrives at a Napa vineyard, he expects to find modern equipment. Reality is much different. http://food.theatlantic.com/back-of-the-house/wine-making-the-old-fashioned-way.php http://food.theatlantic.com/back-of-the-house/wine-making-the-old-fashioned-way.php Back of the House Oenophilia Mon, 05 Oct 2009 08:31:36 -0500 Through 27-courses, eating can get monotonous. The author creates a food and wine pairing to help fight fatigue. http://food.theatlantic.com/back-of-the-house/a-sweet-spot-in-the-middle-of-dinner.php http://food.theatlantic.com/back-of-the-house/a-sweet-spot-in-the-middle-of-dinner.php Back of the House Wed, 30 Sep 2009 08:30:36 -0500 The author creates a whimsical dish using oysters, lychee, and caviar. Wine adds an ideal finishing touch. http://food.theatlantic.com/back-of-the-house/making-food-with-a-sense-of-humor.php http://food.theatlantic.com/back-of-the-house/making-food-with-a-sense-of-humor.php Back of the House Oenophilia Mon, 28 Sep 2009 08:18:56 -0500 Intuition inspires the author to add blossoms to a turbot dish--and his manager to pick the wine to go with it. http://food.theatlantic.com/back-of-the-house/fish-flowers-and-the-taste-of-youth.php http://food.theatlantic.com/back-of-the-house/fish-flowers-and-the-taste-of-youth.php Back of the House Oenophilia Wed, 23 Sep 2009 08:29:25 -0500 The author balances the heaviness of pork belly with the lightness of lettuce. Wine pulls it all together. http://food.theatlantic.com/back-of-the-house/pork-wine-and-harmony.php http://food.theatlantic.com/back-of-the-house/pork-wine-and-harmony.php Back of the House Oenophilia Mon, 21 Sep 2009 08:20:46 -0500 It can take days to turn animal organs into a satisfying dish. And then it's time to pick the wine. http://food.theatlantic.com/back-of-the-house/offal-1.php http://food.theatlantic.com/back-of-the-house/offal-1.php Back of the House Oenophilia Wed, 16 Sep 2009 08:19:38 -0500 The author introduces a series on pairings, explaining how he came to appreciate the way wine enhances food. http://food.theatlantic.com/back-of-the-house/why-wine-pairings-matter.php http://food.theatlantic.com/back-of-the-house/why-wine-pairings-matter.php Back of the House Oenophilia Mon, 14 Sep 2009 08:29:12 -0500 Should he get out of the kitchen? One reluctant celebrity says he has to, for his brand and needs to, for his creativity. http://food.theatlantic.com/back-of-the-house/should-chefs-get-out-of-the-kitchen-1.php http://food.theatlantic.com/back-of-the-house/should-chefs-get-out-of-the-kitchen-1.php Back of the House Mon, 13 Jul 2009 08:31:18 -0500 What happens when the people at the next table are offered something that seems better? http://food.theatlantic.com/back-of-the-house/the-grass-is-greener-at-the-next-table-1.php http://food.theatlantic.com/back-of-the-house/the-grass-is-greener-at-the-next-table-1.php Back of the House Tue, 30 Jun 2009 08:16:36 -0500 Trying to bring his restaurant's kitchen out to the dining room, the author experiments with the unusual. A description of his innovative method for including diners in the food-preparation process, plus an audio slideshow showing how it works, step by step. http://food.theatlantic.com/back-of-the-house/adventures-in-latex-and-silicone.php http://food.theatlantic.com/back-of-the-house/adventures-in-latex-and-silicone.php Back of the House Mon, 08 Jun 2009 08:25:44 -0500 In a proposal for an upcoming memoir, the author describes his career as an award-winning chef and the battle with tongue cancer that threatened to end it. http://food.theatlantic.com/back-of-the-house/life-on-the-line-a-memoir-proposal.php http://food.theatlantic.com/back-of-the-house/life-on-the-line-a-memoir-proposal.php Back of the House Mon, 08 Jun 2009 06:45:40 -0500 Diners want to watch, to witness the "magic show" of a restaurant kitchen and gain an understanding of the how, why, and what of occupational cooking. The author, averse to tables in the kitchen, describes his new way to let them. http://food.theatlantic.com/back-of-the-house/pulling-back-the-kitchen-curtain.php http://food.theatlantic.com/back-of-the-house/pulling-back-the-kitchen-curtain.php Back of the House Wed, 03 Jun 2009 08:23:14 -0500 From blowtorches to unexpected dousings of dairy-based broth, one chef interjects a bold new dimension to the dining experience. His "Jekyll and Hyde" idea seems simple at first, but once he gets started, questions keep arising. http://food.theatlantic.com/back-of-the-house/what-if-food-changed-mid-meal.php http://food.theatlantic.com/back-of-the-house/what-if-food-changed-mid-meal.php Back of the House Wed, 29 Apr 2009 12:45:10 -0500 Food that pushes boundaries of cooking should challenge norms of dining, too. When do food and art merge? And is it possible to change how food is perceived if it's served within the framework of "art" and not a restaurant? http://food.theatlantic.com/back-of-the-house/food-tasting-or-art-installation.php http://food.theatlantic.com/back-of-the-house/food-tasting-or-art-installation.php Back of the House Thu, 23 Apr 2009 08:19:45 -0500 A critically acclaimed veteran of French Laundry and leading pioneer of Molecular Gastronomy reflects on the juxtaposition of tradition and innovation. Can one forge ahead into new territory while still respecting and drawing upon the ideas of generations past? http://food.theatlantic.com/back-of-the-house/new-fusion-making-old-modern.php http://food.theatlantic.com/back-of-the-house/new-fusion-making-old-modern.php Back of the House Wed, 15 Apr 2009 12:45:13 -0500 Most restaurants offer diners the experience they desire for the evening. But taking away some control from diners allows a chef to craft an entire culinary experience. Break open your entree with a wooden mallet. Design your next course from a list of words. Who's in control? http://food.theatlantic.com/back-of-the-house/experiential-dining.php http://food.theatlantic.com/back-of-the-house/experiential-dining.php Back of the House Thu, 02 Apr 2009 08:25:32 -0500 A provocative chef experiences a provocative meal. Oddities? How about starting with the snowball? Presentation matters -- context changes the way you perceive, and thus taste, food. Sometimes it takes traveling to distant countries to remember this lesson. http://food.theatlantic.com/back-of-the-house/inspired-in-the-dark-on-a-tatami-mat.php http://food.theatlantic.com/back-of-the-house/inspired-in-the-dark-on-a-tatami-mat.php Back of the House Wed, 25 Mar 2009 08:40:00 -0500 Each season, the best chefs change their menus entirely. It can be hard to find new sources of inspiration. http://food.theatlantic.com/back-of-the-house/creativity-in-the-most-unexpected-places.php http://food.theatlantic.com/back-of-the-house/creativity-in-the-most-unexpected-places.php Back of the House Fri, 20 Mar 2009 08:45:00 -0500 The food industry looks to science to help it do anything from suspend beads of gel in a sweet beverage, to figure out a way to pack a breath-freshening burst of mint in a strip of film smaller than a postage stamp. But what can modern science offer some of the world's best chefs? http://food.theatlantic.com/back-of-the-house/the-gel-thrill-is-gone.php http://food.theatlantic.com/back-of-the-house/the-gel-thrill-is-gone.php Back of the House Wed, 18 Mar 2009 16:30:00 -0500 Without the laboratory, the modern-day chocolate bar may very well not exist. Molecular gastronomy can be a heated, controversial topic in the food world but that doesn't mean it hasn't given us great things. A study in the science of food. http://food.theatlantic.com/back-of-the-house/madrids-molecular-gastronomy.php http://food.theatlantic.com/back-of-the-house/madrids-molecular-gastronomy.php Back of the House Mon, 16 Mar 2009 12:50:00 -0500 A diverse group of the world's tops chefs come together each year to share their latest discoveries and philosophies, and bridge culinary boundaries. The longtime star of the culinary world's cutting-edge conference asks, is the Madrid mojo gone? http://food.theatlantic.com/back-of-the-house/madrid-fusion.php http://food.theatlantic.com/back-of-the-house/madrid-fusion.php Back of the House Fri, 13 Mar 2009 09:00:00 -0500