Food

Food

Our food-obsessed media landscape has proven fertile ground for wordplay. There are now new words to describe every food niche or gastronomical preference.

Can't stand little kids running amok in your favorite Korean fusion restaurant? You might have bratophobia. And you could be a gastrosexual if you use your cooking prowess to attract that new special someone.

In his new book, Eatymology, humorist and food writer Josh Friedland has collected many of these neologisms in a 21st century food dictionary.

About a decade ago, food writer Michael Pollan issued a call to action: Eat food. Not too much. Mostly plants. As 2016 opens, it looks like many American cooks and diners are heeding that call.

Vegetables have moved from the side to the center of the plate. And as another year begins, it appears that plants are the new meat.

Weeknight Kitchen: Lemon Pound Cake

Dec 31, 2015

Feeds 14

My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little lady with a quiet spirit. This recipe embodies the stillness of women who were unselfish givers inside and outside the home.

Lemon Glaze:

· 1/4 cup fresh lemon juice (about 1 1/2 lemons)
· 2 cups powdered sugar
· 1 tablespoon plus 1 1/2 teaspoons lemon zest (about 2 lemons)

Pound Cake:

Serves 4 to 6

A stripped-down dressing of lemon juice and olive oil is all that’s needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we’re fools for the ones from Shaner Farms), lush slices of avocado, and the peppery bite of arugula come into play, this simple salad rises to the level of a classic.

José Anzaldo is a bright, cheerful third-grader in Salinas, Calif. He loves school, he's a whiz at math, and, like lots of little boys his age, he wants to be a firefighter when he grows up. He also entered the country illegally, and his parents are migrant farmworkers who harvest lettuce.

The special holiday version of Hershey's Kisses, now on sale nationwide, is an icon of the food industry's past, and perhaps also a harbinger of its future.

Back when Milton Hershey started making this product, more than a century ago, it was a simpler time. He ran the factory and the sales campaigns — although, for decades, he refused to advertise.

Today, The Hershey Company is a giant enterprise with factories around the globe. It owns food companies in China, Brazil and India.

Blending up eggs, milk, sugar, booze and with a bit of spice grated on top — sounds like eggnog, right? But use pisco instead of rum; sweetened, condensed milk in place of fresh milk and cream and a special ingredient — and you've got a cocktail de algarrobina. In Peru, it wouldn't be Christmas without it.

In Charles Dickens' famous tale A Christmas Carol, Ebenezer Scrooge's spectral-induced transformation leaves him with a longing for an old-fashioned Christmas drink.

"I'll raise your salary and endeavor to assist your struggling family," Scrooge promises his much-abused employee, Bob Cratchit, "and we will discuss your affairs this very afternoon, over a Christmas bowl of Smoking Bishop, Bob!"

In Latin American cultures, Christmas Eve is Noche Buena and time for a big family celebration, often featuring a pig roast. There are lots of ways to cook a whole pig. But at Noche Buena parties in South Florida and, increasingly, around the country, the preferred method for roasting a pig involves something known as a "China box."

In October, Hilda Mascarenhas, who writes a popular food blog in Pune, India, began her Christmas preparations with an unusual request to her fruit seller.

After buying a pineapple, she asked the vendor to separately pack the peel and eyes that he had skillfully removed with his long knife.

Cooking gadgets seem to be a solid go-to when you're not sure what to give someone. Who wouldn't be charmed with a laser-guided pizza cutter? A one-click butter dispenser? An electric bacon-bowl maker?

If you are eating turkey this Christmas out of some sense of tradition, food historian Ivan Day says, put down that drumstick. After studying English cookbooks hundreds of years old, Day says the giant bird isn't even that traditional. Besides, he says, "It's a dry wasteland of flavorless meat."

Sure, the first turkey came to England in the 1600s. It was an exotic "treat" from the New World. But a time traveler from Shakespeare's time wouldn't understand why everyone in the modern world was having the same dull bird on Christmas night.

Back in 2006, before Brooklyn had its own artisanal mayonnaise store and craft beef jerky company, there was Mast Brothers chocolate.

With their impressive beards and lumberjack aesthetic, the Mast Brothers were the epitome of Brooklyn hipsters, part ZZ Top and part Brawny paper towel guy. Their chocolate was quintessentially New Brooklyn, made with a small-batch process called bean-to-bar, in which the chocolate maker oversees every aspect of the production process.

In Madrid, Museo del Jamón, which isn't a museum but a chain of bars, sells special ham backpacks, for carrying a whole ham leg — hoof and all — around town at the holidays. Spanish airports have special luggage rules for them. A leg of ham is the most popular family gift at Christmas. Every self-respecting Spanish household has a jamonera — a kitchen countertop rack on which to mount and cut slices off a ham leg.

You know the Christmas routine: Decorate the tree, wrap gifts and leave out treats for Santa on Christmas Eve.

Marketers and Hollywood reinforce that cookie tradition for us year after year.

Panettone may have once sounded exotic, but these days, the dome-shaped Italian fruit bread is readily available on American grocery store shelves. And if you're ready to expand your repertoire of global holiday breads, there are many more yeasty, doughy traditions to nibble on. And they all remind us how expensive, imported fruits — like Greek currants and Italian candied citrus peel — have long been a part of our most treasured Christmas foods.

Here, a brief tour of five other fruited holiday breads from around the world.

Julekake

This holiday season, one popular Christmas carol has been raising some questions here at NPR headquarters. Namely:

"Oh, bring us some figgy pudding, oh, bring us some figgy pudding, oh — "

Wait. What is figgy pudding?

First of all, it's "absolutely delicious," says Debbie Waugh, who recently served the dish at a tea at the Historic Green Spring House in Alexandria, Va.

Figgy pudding — also known as plum pudding or Christmas pudding — is a staple of the British Christmas table, she says.

It was the best of pies, it was the worst of pies. I have baked many, many, many pies.

And when I first began making pumpkin pies this autumn, my results were at best inconsistent and, at worst, disastrous.

Thanks to Nat King Cole, it's hard to think of chestnuts without conjuring an image of them "roasting on an open fire, Jack Frost nipping at your nose." These days, tough, you'll be hard-pressed to find anyone roasting American chestnuts over an open fire. The trees and the nuts have all but disappeared.

But now, scientists are excited about the discovery of an American chestnut tree in the woods of western Maine, a record-breaking tree that's giving them hope for the future.

On March 27, 2013, John Sweeney, a plumber from Ireland, started a Facebook page called Suspended Coffees. His message was simple: Buy a cup of coffee for a stranger, because an act of kindness can change a life. Eight hours later, the page had attracted more than 20,000 likes.

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