As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
A high school chemistry teacher in the UK started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the web.
Would a salad arranged like an abstract painting be more enjoyable and valuable to diners than a typical salad presentation? Psychologists set out to find that out.
My brother and I were enthralled with American junk food, as McDonald’s, potato chips and doughnuts seemed “exotic” to our childhood palates. And while we’d indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage.
Ruth Reichl, best-selling memoirist and longtime food writer, pens her first novel, loosely based on her time as the editor in chief at the now-defunct Gourmet. Is it this summer’s perfect foodie beach read, or too fluffy even for cupcake lovers? Stephanie Rosenbaum Klassen tastes-tests the treat.
Spend an evening at San Rafael’s Open Secret Bookstore, nourishing yourself with organic vegan food, divinely inspired chanting, and the hypnotic rhythms of master musicians.
The color of food can affect how we perceive its taste, and food companies aren’t afraid to use that to their advantage. An artist tests perceptions by dousing familiar foods with unorthodox colors.
Can we expect more coverage of holes-in-the-wall, now that Jonathan Kauffman has joined the San Francisco Chronicle’s Food Section? Read Sarah Henry’s Q&A to find out.
Is banning sugar from your home to chronicle the effects on your family a gimmick veiled in a health halo? Actually, there’s a lot to learn from a memoir of obsessive label-reading and weird baking.
Food writer Michael Ruhlman has a new cookbook that’s an homage to eggs. And where do Americans so often go wrong? Ruhlman says we usually overcook even the simplest dish of scrambled eggs.