“I am the accumulated memory and
waistline of the dead restaurants of New
York,” writes the poet Bob Hershon, “and the
dishes that will never be set before us again…” I’m with
Hershon—for where but in memory can I
ever again find the spicy taste of the prah
prig sod at Siam Square, with its unique mix
of lemon grass and spiced peppers? Ingested
into our very beings, these tastes play a part
in our social gatherings and, later, can define
our fondest memories.
Foodways
Foodways
At Yankee Stadium, béisbol is as American
as alcapurrias—those plump, golden-brown
plantain patties stuffed with seasoned beef.
It’s so from the sunken rye and bluegrass
sod field to the breeziest bleacher top.
With roughly thirty percent of United
States baseball players now of foreign-born
Hispanic heritage and the House that
Ruth Built smack dab in one of the most
established Puerto Rican communities in
the nation, large, hungry, thirsty crowds
have directed the market toward foods
that reflect fans’ cultural heritage.
Foodways
Long before our contemporary chefs developed
the New American cuisine, farmers
and horticulturists were the custodians of
taste, walking their orchards, vineyards, and
vegetable fields sampling fruits and saving
seeds from the most cleverly delicious tree,
bush, or vine. For a contemporary farmer to
grow a Bronx Seedless grape is to reclaim
that custodial role after almost a century
and reposition farmers as the guardians of
flavor and their family-owned farms as the
sanctuaries of quality.
Bagels and Genres
Conversations about bagels have something to teach us about the nature of genres and the study of material culture. I realized this a few years ago as I was sitting in an Einstein’s Bagels in Las Vegas that was decorated with standardized murals imitating 1930s Bauhaus design. I remembered a conversation with a friend a decade earlier about the authenticity of modern-day bagels—or lack thereof. But as I glanced at the “traditional” preparation with lox and capers alongside the sun-dried tomato variants, it occurred to me that it might be a false competition.
Upstate
Summer really begins in the North Country on the Fourth of July. It ends on Labor Day. Cruel as that may seem to someone living south of here, most of us have learned to adapt….Summer is precious to us, so we cram lots of fun things into a few weeks. Some of the special things of summer for me are food treats we can’t get any other time of year. I’ll share some of my favorites.
Foodways
My mother-in-law’s name was Fern. She set an example in her mastery of all the survival techniques that are necessary for living in the Adirondacks…She was particularly good at scrounging in the woods. She knew where all the berries were—strawberries, blueberries, blackberries, cranberries, and even wild grapes. During apple season, she hiked around sampling all the wild apple trees to find the best ones…. At the same time, she kept a huge garden….The crowning glory of the tomato crop was her chili sauce, and she was pretty famous for it.
Foodways
Northern New York’s Tug Hill is a little shorter than the Himalayas, to say the least. Not far from the foot of that plateau, however, at the edge of downtown Watertown, New York, I was fortunate to sit down recently with Prabin and Saranga Bhat of B-Hat’s Curry House for a lovely visit, sharing some of their favorite Nepalese flavors.
Foodways
Growing up, we ate homemade baked beans every Saturday night—because my family was from New Brunswick, on the east coast of Canada. Lots of people in upstate New York, New England, the Maritime Provinces, and Quebec still have a bean pot tucked away in a kitchen cupboard.
Good Read
A book review of “Jubilee: Recipes from Two Centuries of African American Cooking” by Toni Tipton-Martin.
Wild Edibles
A photo essay on wild edibles.
From the Waterfront
The columnist, Nancy Solomon, reflects on the effects of the COVID-19 Pandemic and restaurant closure on Long Island fishermen and baymen.
Kaw Naw: Karen Fish Noodle Soup
The author discusses the preparation and eating of fish noodle soup (Kaw Naw), a well known Karen dish.
Spiedies, Grape Pies, and Garbage Plates (Oh MY!): A Serious Look at Upstate New York’s Silly-Sounding Foods
Spiedies, Grape Pies, and Garbage Plates are three unique foodways traditions chronocled by the author.
Foodways
The author shares observations as a participant in a foodways presentation.
Fruit in the Forest Foraging Apples and Pressing Cider in the Finger Lakes
A research based article about the craft cider business in New York and the regional practice of cider pressing gatherings.