'New Yorker' Food Issue Roundup

Posted by Erin Zimmer, November 17, 2008 at 1:30 PM

newyorker.com

This week's New Yorker is the special food issue.

Sheep Soup and Wallaby: A raw, artistic audio slide show where 12 international photojournalists share tales of eating on the job. In Kyrgyzstan, Rena Effendi had her first bowl of sheep soup, which was boiled for four hours in what resembled a witch's cauldron.

Sexiest Texas Barbecue Alive: Calvin Trillin relates grilled meat to People cover stories: "The equivalent of Matt Damon and George Clooney and Brad Pitt would be establishments like Kreuz Market and Smitty's Market, in Lockhart; City Market, in Luling; and Louie Mueller Barbecue, in Taylor."

Beyond Bud Light: Burkhard Bilger closely follows the rise of extreme beer in America. Our drinking behavior follows that of a sin curve--at first willing to taste strong beers, our interest peaked, then dropped, but now we're slowly rising again. Listen to this podcast with Bilger, taped at the Beer Table in Brooklyn.

Only available in the print issue:

Here Fishy, Fishy, Fishy.. Mimi Sheraton searches for brodetto, her holy grail of an Italian bouillabaisse-like fish soup.

Prelapsarian Chinese Cuisine: Fuchsia Dunlop, a friend of Serious Eats, dines at the Dragon Well Manor, a restaurant in Hangzhou, China where the owner "has never heard of Chez Panisse or Stone Barns, but . . . is engaged in a similar mission: to guarantee the integrity of his food supplies while shoring up a dying culinary and agricultural heritage."

Cookbooks Do More than Cook: Jane Kramer profiles Jeff Alford and Naomi Duguid, authors of Hot Sour Salty Sweet and Beyond the Great Wall, which are as much cookbooks as travel journals, storybooks, history lessons, and photographic essays.

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