In this special three-part series of Death & Numbers written by Amy Vidor and Caroline Barta, we’re cracking open cookbooks and archival records to learn about the bond between food and text.
In this second episode, we break down how technology influences food writing and criticism by focusing on the effect of visual-based technology.
About best-selling cookbooks:
- “Cookbook bestsellers in the U.S., 2016”
- The New York Times Best Sellers List: Food and Diet
- About Michelin stars: “How Restaurants are Awarded Michelin Stars” by Christopher Old
About food trends:
- The Peached Tortilla’s Mega Milkshakes Are Back by Mary Lanye Strieber
- The Peached Tortilla Whips Up Massive Technicolor Milkshakes by Elizabeth Leader Smith
- “Rainbow Bagels and Crazy Milkshakes: What Happens with a Dish Goes Viral” by Andrea Marks
- “Want Some of This Texas Barbecue. Get in Line. For Three Hours or Longer.” by Manny Fernandez
Cooking blogs mentioned in this post:
Cookbooks to check out:
- Aaron Franklin’s Franklin Barbecue: A Meat-Smoking Manifesto
- Two books from Deb Perelman’s Smitten Kitchen.
- Various and sundry books by the Pioneer Woman.
- Three cookbooks from Thug Kitchen
- The Peached Tortilla Milkshake Pop-Up
- Rainbow bagels being made at The Bagel Store
- Chef’s Table: an Emmy-nominated documentary. With 3 seasons, each episode brings viewers into the lives of talented chefs.
- Jiro Dreams of Sushi – possibly the film that popularized food documentaries, especially in the United States.
- Check out: tastemade.com. They reach 200 million viewers each month.
Transcript of this episode available here.