64 results back to index
Cultureshock Paris by Cultureshock Staff
STUDENTS AND RATP If you will be using the public transportation system regularly for school, investigate Imagine R, the RATP yearly pass for students that allows unlimited use of public transportation within Paris Zones 1 and 2 for a steeply discounted price. THE WORLD CAPITAL OF FOOD CHAPTER 6 ‘Eating in France is a ritual that can reach religious proportions.’ —David Appleﬁeld 186 CultureShock! Paris FRENCH CUISINE Parisians love their restaurants. They love to eat in this capital of haute cuisine, and when they’re not eating, they’re talking about where to eat next. While Paris itself is not known for a particular cuisine, the city has, luckily, taken to its heart all the finest regional cuisines of France; what is served in the finest restaurants is called haute cuisine or cuisine bourgeoise. Exploring the restaurants in Paris, each with its own approach to flavours and textures, will give you the unparalleled opportunity to participate in what is considered one of the world’s great art forms. With some 10,000 eating establishments in Paris, ranging from casual cafés to worldrenowned restaurants, dining within your budget is possible.
Paris were settled into faceless residential suburbs. Fifty years later, these suburbs are openly seething with unrest. Nonetheless, city life after the war began to shine. Intellectuals once again rose to the forefront—Jean-Paul Sartre, Simone de Beauvoir and Albert Camus frequented the cafés on the Left Bank, foreign writers again found Paris as their muse and the film industry gained prominence worldwide. Haute cuisine and haute couture rose to their greatest heights and Paris became a tourist Mecca once again. Not even the explosive student unrest of 1968 could dent the reputation of Paris; today Paris is the most visited city in the world. Indeed, over the next several decades of the Fifth Republic (1958– ), under presidents from both the Right and the Left, Paris continued to build, restore and modernise.
The old mansions are now occupied by embassies and offices, and the Palais de l’Elysée is the official residence of the president of France. Few of the old gems of apartments still exist, so when the corporate types go home for the evening, the side streets are left empty and dull. Contributing both to the commercialisation and elegance of this eastern edge is the Golden Triangle of the haute couture salons of famous French and international designers, high-class shops of other sorts and some of Paris’ finest purveyors of haute cuisine. Nonetheless, people live here and live very well. Around Place François-1er, tucked quietly toward the Seine and farther west at avenue George-V, graceful buildings house a privileged few—primarily older, wealthy Parisians. The apartments are large and comfortable, but rarely available. These areas are fairly quiet, with high-class traiteurs and a few services catering to the rather sedate population.
Consider the Fork: A History of How We Cook and Eat by Bee Wilson
It might be a trio of enameled pans stacked in a pot holder; or an orderly row of Le Creuset, arranged from small to large. The batterie de cuisine. was one of many new ideas to come out of the eighteenth century, era of enlightenment and revolution. The thinking behind the batterie was the exact opposite of the limitations of one-pot cooking. The idea—which still has fierce believers among the practitioners of haute cuisine—is this: every component of a meal requires its own special vessel. You cannot saute in a sloping-sided frying pan or fry in a straight-sided saute pan. You cannot poach turbot without a turbot kettle. You need the right tool for the job. In part, this reflects the new professionalism of cooking in the eighteenth century and the influence of France. At E. Dehillerin, the oldest surviving kitchen shop in Paris, you can still worship at the temple of copper cookware.
The Victorian copper batterie is in its way the high point of the long history of pots and pans. The combination of craftsmanship, the quality of the metal itself, a preparedness to tailor the equipment to the requirements of cooking, and the existence of wealthy kitchens equipped with the battalion of cooks needed to keep track of the various vessels, would never be equaled, unless in the twentieth-century kitchens of French haute cuisine. It is interesting, then, that despite their fabulously well-equipped kitchens, the Victorians have a reputation for having ruined British cooking, reducing everything to a mass of brown Windsor soup. Some historians have argued that this reputation is unjustified. But there is no getting away from the question of vegetables. Victorian and Regency recipes consistently tell us to boil vegetables for many times longer than we know they need.
By the eighteenth century, methods of making carbon steel had industrialized, and this marvelous substance was being used to make a range of increasingly specialized tools. The cutlery trade was no longer about making a daggerlike personal possession for a single individual. It was about making a range of knives for highly specific uses: filleting knives, paring knives, pastry knives, all from steel. These specialized knives were both cause and consequence of European ways of dining. It has often been observed that the French haute cuisine that dominated wealthy European tastes from the eighteenth century on was a cuisine of sauces: bechamel, velouté, espagnole, allemande (the four mother sauces of Carême, later revised as the five mother sauces of Escoffier, who ditched the allemande and added hollandaise and tomato sauce). True, but it was no less a cuisine of specialist knives and precision cutting. The French were not the first to use particular knives for particular tasks.
Fodor's Dordogne & the Best of Southwest France With Paris by Fodor's Travel Publications Inc.
But even though their seafood, free-range poultry, olives, and produce cry out to be gathered in a basket and cooked in their purest forms, you can also enjoy them as a simple visual feast. Over at flea and brocante (collectibles) markets, food plays second fiddle. With any luck, you’ll find a little 18th-century engraving that makes your heart go trottinant. BISTROS AND BRASSERIES The choice of restaurants in France is a feast in itself. Of course, at least once during your trip you’ll want to indulge in a luxurious meal at a great haute-cuisine restaurant—but there’s no need to get knee-deep in white truffles at Paris’s Alain Ducasse to savor the France the French eat. For you can discover the most delicious French-Women-Don’t-Get-Fat food with a quick visit to a city neighborhood bistro. History tells us that bistros served the world’s first fast food—after the fall of Napoléon, the Russian soldiers who occupied Paris were known to cry bistro (“quickly” in Russian) when ordering.
This most romantic and quiet of Paris gardens, enclosed within the former home of Cardinal Richelieu (1585–1642), is an ideal spot to while away an afternoon. Do like the locals and cuddle with your sweetheart on a bench under the trees, soak up the sunshine beside the fountain, or browse the 400-year-old arcades, now home to chic boutiques and quirky shops. One of the city’s oldest restaurants is here, the haute-cuisine jewel box Le Grand Véfour, where brass plaques recall regulars like Napoléon and Victor Hugo. Built in 1629, the palais became royal when Richelieu bequeathed it to Louis XIII. Other famous residents include Jean Cocteau and Colette, who wrote of her pleasurable “country” view of the province à Paris. Today, the garden often plays host to giant-size temporary art installations sponsored by another tenant, the Ministry of Culture.
. | 8 rue de Vaugirard,St-Germain-des-Prés | 01–43–26–36–36 | www.laferrandaise.com | AE, MC, V | Closed Sun. and 3 wks in Aug. No lunch Sat. | Station: Odéon, RER: Luxembourg . Le Comptoir du Relais Saint-Germain. $$$ | BISTRO | Run by legendary bistro chef Yves Camdeborde, this tiny Art Deco hotel restaurant is booked up several months in advance for the single dinner sitting that comprises a five-course, €48 set menu of haute-cuisine-quality food. On weekends and before 6 PM during the week a brasserie menu is served and reservations are not accepted, resulting in long lineups and brisk service. Start with charcuterie or pâté, then choose from open-face sandwiches, salads, and a handful of hot dishes such as braised beef cheek, roast tuna, and Camdeborde’s famed deboned and breaded pig’s trotter. Sidewalk tables make for prime people-watching in summer and Le Comptoir also runs a down-to-earth snack shop next door that serves crepes and sandwiches. | 9 carrefour de l’Odéon, St-Germain-des-Prés | 75006 | 01–44–27–07–50 | AE, DC, MC, V | Station: Odéon Ze Kitchen Galerie. $$$ | MODERN FRENCH | William Ledeuil made his name at the popular Les Bouquinistes (a Guy Savoy baby bistro) before opening this contemporary bistro in a loftlike space.
The Gospel of Food: Everything You Think You Know About Food Is Wrong by Barry Glassner
Chuck Templeton: OpenTable, Gary Taubes, haute cuisine, income inequality, meta analysis, meta-analysis, New Urbanism, placebo effect, profit motive, Ralph Nader, randomized controlled trial, Saturday Night Live, stem cell, urban sprawl, working poor
Restaurant Heaven 107 Deﬁning Culinary Greatness Food should be honest and authentic and made of ﬁrst-rate ingredients handled with respect. Do those principles provide the basis for a distinctive cuisine or culinary aesthetic? Theatrics aside, what deﬁnes gastronomic excellence in the present age? What does the cooking of today’s most revered chefs have in common? The old paradigm was clear: French haute cuisine. As recently as the 1970s, “best restaurants” lists for cities throughout the U.S. consisted almost entirely of places with French names, and the nation’s culinary elite were dyed-in-the-wool Francophiles. The late Julia Child launched her career in 1961 with Mastering the Art of French Cooking, a book cowritten with two French collaborators; and for her legendary PBS series, she christened herself “the French Chef.”
On treatment of VIPs and regular patrons, see also Steven Shaw, Turning the Tables. 12. Rebecca L. Spang, The Birth of the Restaurant (Cambridge, MA: Harvard University Press, 2001) (quote is from p. 223). 13. Spang, chap. 6 (quote is from p. 150). 14. Spang, epilogue (quote is from p. 234). 15. See also Patric Kuh, “Rolling a-a-a-nd Ashton,” Los Angeles Magazine (September 2003): 128–30. 16. Patric Kuh, The Last Days of Haute Cuisine (New York: Viking, 2001), p. 194. 17. William Grimes, “A Big Room for Bigger Appetites,” New York Times, April 23, 2003. 18. See also Adam Nagourney, “24 Restaurants and Still Hungry,” New York Times, June 22, 2005. 19. Florence Fabricant and Marian Burros, “Rocco DiSpirito Is Out at Union Paciﬁc,” New York Times, September 29, 2004. 20. Spang, p. 177. 21. A model-cum-bartender from the cast told a reporter, “Our prize was our exposure.
Food and Drug Administration (FDA) Food and Wine magazine, 114, 118 food industry, 61–87, 143 “added value” and price, 61 American Heart Association endorsements and, 44 as beneﬁciaries of food reformers, xiii chefs as marketing tool, 211–12 consumer demand and, 74–76 ﬂavorings and ﬂavor chemists, 34–39 food irradiation and, 65–68 fortiﬁed foods and, 48–52 “fresh” labeling, 81–83 loss of faith in, xii marketing health beneﬁts of foods, 209–14 “meal solutions,” 87 “natural” foods and ﬂavors, 35–42 nutritional supplements and, 208 organic foods and, 62–65, 70–75 pork and “other white meat” campaign, 32–34 processed and frozen foods, positive aspects, 75–81, 83–87 Quorn and, 68–70 R & D operations, 76–81 food labels “artiﬁcial” ingredients, 36 calories, 176 demonized nutrients, 11 false or misleading, 53 “fresh” dispute, 81–83 frozen vs. fresh food, 81–82, 246n. 24 “natural” ingredients, 36, 41 food poisoning fast-food restaurants and, 155 food irradiation and, 65–68 foods of greatest risk, xi Food Safety Summit, 66–67 Food Standards Agency, Great Britain, 69 Forney, Robert, 202–5 France consumption of dietary fat in, 2 food as pleasure in, 3 French haute cuisine, 107–9, 248n. 30 French Paradox, 2 freshness and natural food, 42 Gascony, rates of heart disease in, 2 history of restaurants and culinary arts, 99–100, 104, 115 McDonald’s in, 150 France, Anatole, 151 French fries acrylamide in, 17 In-N-Out’s, 164 labeling as fresh, 246n. 24 McDonald’s, 164 276 Index French Laundry Cookbook (Keller), 112 French Laundry restaurant, 2, 96, 97, 109, 112–13 French Meadow Bakery, 48–52 Men’s Bread, 48–49, 51–52 Women’s Bread, 48–49, 51 French Paradox, 2 freshness demand for, xii France, freshness and natural food, 42 relative to processed or frozen foods, 83–84 labeling requirements, 81–83 lettuce, 83 nutrients and, 83 pineapple wedges breakthrough, 80–81 Friedman, Jeffrey, 178–79 Frito-Lay, 70 fruit(s).
An Economist Gets Lunch: New Rules for Everyday Foodies by Tyler Cowen
agricultural Revolution, big-box store, business climate, carbon footprint, cognitive bias, creative destruction, cross-subsidies, East Village, en.wikipedia.org, food miles, guest worker program, haute cuisine, illegal immigration, informal economy, iterative process, mass immigration, oil shale / tar sands, out of africa, pattern recognition, Peter Singer: altruism, price discrimination, refrigerator car, The Wealth of Nations by Adam Smith, Tyler Cowen: Great Stagnation, Upton Sinclair, winner-take-all economy, women in the workforce
French cooks have focused on refining preexisting national and regional ideas, or in the case of nouvelle cuisine, they have thinned sauces and focused on pure ingredients. There hasn’t been that much of a mingling of ideas, at least not in recent times. If anything, the evolution of classic French cuisine was originally a reaction against earlier Arabic influences, most of all by taking sugar, cinnamon, and honey out of their prominent place in the main courses and segregating them into the desserts. You won’t often see Moroccan bistillah pie in French haute cuisine. Italy had low levels of immigration for much of the twentieth century, but like France it has focused on refining preexisting materials, techniques, and recipes. Immigration to Italy has been rising more recently, but an Italy without recent immigration still would have excellent food. It would be harder to hire restaurant waiters, and thus harder to keep a restaurant going, but the content of the food wouldn’t be so different.
Nonetheless the demand for smoked foods is growing, even if those are not barbecue foods in the traditional sense. It’s easy enough to order high-quality smoked meats over the Internet and have them delivered by FedEx or UPS. The upshot is that quality and availability of smoked salmon are higher in the United States than ever before, even if you don’t get those meals from classic barbecue restaurants. The idea of slow cooking at low temperatures is assuming a central role in American haute cuisine, although more and more it is separated from smoked flavor. New machines are capturing some of the best features of the classic barbecue pit and bringing them into top restaurants and even into some of our homes. The technique of sous vide (French for “slow vacuum”) enables large quantities of quality food to be prepared by slow cooking techniques. The food is first put into an airtight plastic bag and cooked in a precisely controlled water bath at a low temperature.
Cantonese: Many Chinese consider Cantonese food to be their most refined cuisine and the one capable of hitting the highest peaks consistently. It arguably does the most to draw upon the wealth of seafood off the Chinese coast and it employs a wide diversity of fresh Chinese vegetables. It’s fresh and subtle (or should be) and it requires a care with ingredients and handling comparable to that found in French haute cuisine. Unfortunately, most of that is bad news if you are sitting here in the United States. As with Sichuan, there are two kinds of Cantonese restaurants in the United States, but neither is especially promising. The first kind of Cantonese restaurant stems from the original invasion of Chinese-American food in the 1960s and afterward. The food in these restaurants is not at all spicy and the proprietors serve up mongrel dishes such as Egg Foo Yung, Chicken Fried Rice, and mediocre Moo Goo Gai Pan.
Top 10 San Diego by Pamela Barrus, Dk Publishing
A’s A dazzling city-view and contemporary cuisine at a local favorite. d Map K1 • 2550 5th Ave • (619) 239-1377 • $$$$$ San Diego’s Top 10 Intimate tables and a view of the Pacific complement the sophisticated French cuisine. d La Valencia Hotel (see p115) Top o’ the Cove A 100-year-old bungalow, classical cuisine, and an ocean view (see p101). Thee Bungalow Intimate dining rooms in a quiet bungalow. d Map A4 • 4996 W. Point Loma Blvd • (619) 224-2884 • $$$$ Candelas Mexican nouvelle cuisine in a hacienda ambience. Their seafood is a specialty. d Map J5 • 416 3rd Ave • (619) 702-4455 • $$$$ The Marine Room Haute cuisine, candlelight, and soft music arouse the senses (see p54). George’s at the Cove More wedding proposals take place at this superb restaurant than anywhere else in San Diego (see p101). Trattoria Acqua Enjoy northern Italian cuisine and the sea, and imagine you’re on the Riviera. d Map N2 • 1298 Prospect St, La Jolla • (858) 454--0709 • $$$$ For a key to price categories see p77. 55 San Diego’s Top 10 Left Interior of Café Bassam Right Façade of Corvette Diner Cafés & Bars Café Bassam An eclectic assortment of paintings, rifles, and old photos decorate the walls of this Gaslamp Quarter café.
$ $$ $$$ $$$$ $$$$$ under $20 $20–$40 $40–$55 $55–$80 over $80 Places to Eat in Tijuana La Diferencia A charming plant-filled and tiled hacienda offers gourmet choices such as shrimp chile rellenos, cactus salad, and seafood. d Map E3 • Blvd Sánchez Taboada 10611, Zona Río • (664) 634-3346 • $$ Cien Años La Casa del Mole The house specialty is mole sauce, which accompanies several meat dishes in this wellregarded restaurant. d Map E3 • Paseo de los Héroes 1501, Zona Río • (664) 634-6920 • No credit cards • $ La Espadaña Ancient recipes from the Aztecs and Mayans, as well as imaginative variations of Mexican haute cuisine are presented in elegant surroundings. d Map E3 The Spanish Mission-style dining room features mesquitegrilled meats, quail, and chicken filets. Breakfast here is one of the most popular in town. • José María Velazco 1407, Zona Río • (664) 634-3039 • $$$ d Map E3 • Blvd Sánchez Taboada 10813, Café La Especial Since 1952, patrons have eaten the carne asada – a thin filet of marinated grilled beef – savory tacos, and enchiladas with gusto. d Map E3 • Av Revolución 718 • (664) 685-6654 • $ Zona Río • (664) 634-1488 • $ Caesar’s Sports Bar & Grill History relates that the original Caesar salad took its name from the restaurant’s first owner, Caesar Cardini.
Simple Rules: How to Thrive in a Complex World by Donald Sull, Kathleen M. Eisenhardt
Affordable Care Act / Obamacare, Airbnb, asset allocation, Atul Gawande, barriers to entry, Basel III, Berlin Wall, carbon footprint, Checklist Manifesto, complexity theory, Craig Reynolds: boids flock, Credit Default Swap, Daniel Kahneman / Amos Tversky, diversification, drone strike, en.wikipedia.org, European colonialism, Exxon Valdez, facts on the ground, Fall of the Berlin Wall, haute cuisine, invention of the printing press, Isaac Newton, Kickstarter, late fees, Lean Startup, Louis Pasteur, Lyft, Moneyball by Michael Lewis explains big data, Nate Silver, Network effects, obamacare, Paul Graham, performance metric, price anchoring, RAND corporation, risk/return, Saturday Night Live, sharing economy, Silicon Valley, Startup school, statistical model, Steve Jobs, TaskRabbit, The Signal and the Noise by Nate Silver, transportation-network company, two-sided market, Wall-E, web application, Y Combinator, Zipcar
Protecting intellectual property is serious business in a world where recipes can often be discovered through reverse engineering or consulting a published cookbook (although chefs often omit little tricks and secret ingredients from their published recipes). One chef explained, “If another chef copies a recipe exactly, we are very furious: we will not talk to this chef anymore, and we won’t communicate information to him in the future.” These norms cross the French border, suggesting haute cuisine chefs everywhere follow the rules. The study’s authors cite a globetrotting case in which an Australian chef tried to pass off recipes he learned in a Chicago restaurant as his own. He was severely criticized in online blogs, and the story spread to other news media. The co-owner of the Chicago restaurant publicly questioned the chef’s “intellectual integrity” on eGullet, an online forum sponsored by the Society for Culinary Arts & Letters.
Modern comedy is driven by unique material rather than expert delivery, and today’s comedians have worked out rules to protect their intellectual property and sanctions to enforce these rules. The “Don’t steal jokes” rule emerged, like the rules of the road, out of ongoing interactions among community members, without any particular guiding hand, and is strictly enforced by the community itself (recall the haute cuisine chefs in chapter 1). Rules evolve to address the most pressing issues in communities. In the case of standup comedy, the resolution of who “owns” a joke is both an essential and nonobvious issue. For example, comedians often formulate material collaboratively. In this instance, the rule gives ownership of the joke to the person who came up with the premise, rather than the punch line. This rule arose through discussions among comedians and spread.
Frommer's Seattle 2010 by Karl Samson
Recently, Capitol Hill has become the city’s hottest restaurant neighborhood, and with lots of great restaurants within a few blocks of one another, this is a good place to go trolling for a place to eat. If the area’s high prices seem discouraging, rest assured that you can also find plenty of less expensive restaurants in the Pike Place Market neighborhood. In fact, because the market is such a tourist attraction, it has scads of cheap places to eat. Just don’t expect haute cuisine at diner prices. You can, however, find a few gems, which I have listed in this chapter. Even trendy Belltown has a handful of good, inexpensive eateries. For real dining deals, though, you’ll need to head to the ’hoods. Seattle is a city of self-sufficient neighborhoods, and within these urban enclaves are dozens of good, inexpensive places to eat. These are neighborhood spots that aren’t usually patronized by visitors to the city, but if you have a car and can navigate your way out into such neighborhoods as Queen Anne, Madison Valley, Madison Park, and Ballard, you’ll have a seemingly endless number of choices.
You’ll find this place across from Pier 70 at the north end of the waterfront. 2801 Elliott Ave. 20 6/441-7724.www.osf.com. Reservations not accepted. Main courses $8–$13. AE, DISC, MC, V. Mon–Thurs 11:30am–2pm and 4:30–10pm; Fri 11:30am–2pm and 4:30–11pm; Sat noon–11pm; Sun noon–10pm (1st Mon in July to Labor Day also Mon–Fri 2–4:30pm). 4 Downtown & First Hill VERY EXPENSIVE The Georgian NORTHWEST/CONTINENTAL The Georgian is as grand as they come, and if you’re looking for haute cuisine, palatial surroundings, and superb service, no other restaurant in Seattle comes close. This is by far the most traditional and formal restaurant in the city. For the full Georgian experience, I recommend opting for the three-course or seven-course dinner. The seven-course dinner might include seared foie gras with pressed cherries, oysters with caviar and horseradish foam, seared scallops with truffle-bacon butter sauce, Dungeness crab bisque, bacon-wrapped pheasant with black trumpet mushrooms, a local cheese served with huckleberries, and, a trio of small cakes.
EXPENSIVE Brasa LATE-NIGHT/MEDITERRANEAN Chef Tamara Murphy, much lauded over the years by national food magazines, is one of Seattle’s finest chefs, and here, at her attractive Belltown restaurant, she has introduced many a Seattleite to the joys of Mediterranean cuisine. Because the space is equally divided between lounge and dining room, and because the lounge serves a long list of tapas until midnight on weekends, Brasa attracts a wide range of diners—from foodies out for an evening of haute cuisine and fine wine to revelers looking for a late-night bite. If you’ve got a few dinner companions, start with a variety of tapas. 2107 Third Ave. 20 6/728-4220.www.brasa.com. Reservations highly recommended. Main courses $18–$31. AE, DC, MC, V. Sun–Thurs 5–10:30pm; Fri–Sat 5–midnight. Dahlia Lounge PAN-ASIAN/NORTHWEST Out front, the neon chef holding a flapping fish may suggest that the Dahlia is little more than a roadside diner.
Fodor's Rome: With the Best City Walks and Scenic Day Trips by Fodor's Travel Publications Inc.
Yet here you also find some of the city’s most revered gourmet temples, featuring star chefs, inventive cuisine, and decidedly higher bills placed on the finest high-thread-count damask tablecloths. Quite a range, and yet this coexistence of high- and lowbrow is decidedly Roman. The Troiani brothers at Il Convivio (Vicolo dei Soldati 31 | 06/6869432) have been running what is essentially a high altar to alta cucina (haute cuisine) for many years, where revering top-notch ingredients is an art form. Pizzas are the thing at the famed Da Baffetto (Via Governo Vecchio 114 | 06/6861617), where there’s always a line. ROMAN PIZZA 101 The concept is simple: Naples may lay claim to the invention of pizza, but to many pizza purists, Rome perfected the dish. Roman pizza has a thin crust, which makes it important that the crust has the right ratio of crisp-to-chewy.
. | Average cost: €55 | Vicolo delle Vacche 9/a, Navona | 00186 | 06/6871499 | www.etabli.it | Closed Sun. in summer, Mon. in winter. Fodor’s Choice | Il Convivio. $$$$ | MODERN ITALIAN | In a tiny, nondescript vicolo north of Piazza Navona, the three Troiani brothers—Angelo in the kitchen, and brothers Giuseppe and Massimo presiding over the dining room and wine cellar—have quietly been redefining the experience of Italian eclectic alta cucina (haute cuisine) for many years. Antipasti include a selection of ultra-fresh raw seafood preparations in the mixed crudi, while a “carbomare” pasta is a riff on tradition, substituting pancetta with fresh fish roe and house-cured bottarga (salted fish roe). Or opt for one of the famed signature dishes, including a fabulous version of a cold-weather pigeon main course prepared four different ways. Service is attentive without being overbearing, and the wine list is exceptional.
Service is attentive without being overbearing, and the wine list is exceptional. It is definitely a splurge spot. | Average cost: €110 | Vicolo dei Soldati 31, Navona | 00186 | 06/6869432 | Reservations essential | Closed Sun., 1 wk in Jan., and 2 wks in Aug. No lunch. Fodor’s Choice | Il Pagliaccio. $$$$ | MODERN ITALIAN | To find some of the latest spins on Roman alta cucina (haute cuisine), you might be surprised to head to a hidden back street nestled between the upscale Via Giulia and the popular piazzas of Campo de’ Fiori and Navona. But that is where widely traveled chef Anthony Genovese has come to roost, after garnering his first Michelin star at luxe and lavish Palazzo Sasso hotel on the Amalfi Coast. Born in France to Calabrese parents, and having worked in such far-flung places as Japan and Thailand, it’s no surprise to note Genovese’s love of unusual spices, “foreign” ingredients, and Eastern preparations.
The Big Book of Words You Should Know: Over 3,000 Words Every Person Should Be Able to Use (And a Few That You Probably Shouldn't) by David Olsen, Michelle Bevilacqua, Justin Cord Hayes
haute couture (OAT kyoo-CHOOR), noun High fashion. Haute couture is the most stylish and influential way of designing clothes at a given time. (Haute couture also refers to articles of clothing currently considered of the highest style.) Unfamiliar with the ways of HAUTE COUTURE, Wendell decided to pass up the fashion show. haute cuisine (oat kwi-ZEEN), noun Gourmet preparation of food. Haute cuisine can also refer to the preparation of meals as an art form. Glenn knows more than we do about HAUTE CUISINE; let’s let him pick the restaurant tonight. i.e. (eye ee), abbreviation, adverb An abbreviation for the Latin expression id est, meaning “that is.” Please make sure your child comes to school on the first day with all the necessary supplies, I.E., pencils, erasers, and notebooks. je ne sais quoi (zheuh-neuh-say-KWAH), noun From the French for “I don’t know what”; a special, intangible quality.
Cooking for Geeks by Jeff Potter
3D printing, A Pattern Language, carbon footprint, centre right, Community Supported Agriculture, Computer Numeric Control, crowdsourcing, Donald Knuth, double helix, en.wikipedia.org, European colonialism, fear of failure, food miles, functional fixedness, hacker house, haute cuisine, helicopter parent, Internet Archive, iterative process, Parkinson's law, placebo effect, random walk, Rubik’s Cube, slashdot, stochastic process, the scientific method
I would get waxy potatoes and cut them up and put olive oil on them with rosemary and garlic and salt and pepper and grill them and for whatever reason I didn’t think that that qualified. My mother would occasionally do these incredible James Beard and Julia Child recipes, these elaborate recipes that took hours and hours of preparation and special ingredient shopping and that was what qualified as good cooking. It was haute cuisine, whereas the kind of cooking that I always did was just put something yummy on the table for dinner without a lot of effort. I think so often it’s the very simple dishes that actually can be some of the most special, most significant meals of our lives. What created this interest in learning to cook? Necessity. I loved having people over and I loved cooking for people. When I was working as a web developer in San Francisco, dinner parties were really my favorite ways of socializing.
Convenience foods and prepared meals burst onto the scene at the same time that freezers went into mass production and television sets became the "must have" item for the American family. Instant food and instant entertainment have been married ever since. The same family of chemicals that enabled the creation of the TV dinner (mmm, Kraft Macaroni & Cheese) also allowed for a new set of dishes to be created by haute cuisine chefs, sometimes called molecular gastronomy or modernist cuisine (we’ll use the latter term). These chefs use industrial chemicals to create entirely different ways of conveying flavors and exciting the senses. When done well, the dishes are not about additives at all, but about the perceptions and emotions that all good meals strive to evoke. No one is suggesting that vegetables and whole foods should be replaced with white powders.
Compare the culinary iconoclasts to the fashions that show up on the Paris runways: while it might not be "everyday" wear or cuisine, the better concepts and ideas that start out at the high end eventually make their way into the clothing shops and onto the general restaurant scene. Many of the techniques that rely on food additives originated in Europe. Chef Ferran Adrià’s restaurant elBulli, in Spain, is considered by many to be the originator of much of modern haute cuisine. Chef Heston Blumenthal’s restaurant The Fat Duck, in the UK, has also established an international reputation for pushing the boundaries of food. Note By some accounts, one had a better chance of getting into Harvard than getting a reservation at elBulli. Should you have the opportunity and inclination to dine at them, both Alinea (Chef Grant Achatz’s restaurant in Chicago) and wd-50 (Chef Wylie Dufresne’s restaurant in New York City) are highly regarded and happen to use food additives in creating some of their dining experiences.
The Sushi Economy: Globalization and the Making of a Modern Delicacy by Sasha Issenberg
air freight, Akira Okazaki, anti-communist, barriers to entry, Bretton Woods, call centre, creative destruction, Deng Xiaoping, global supply chain, haute cuisine, means of production, Nixon shock, Saturday Night Live, Silicon Valley, special economic zone, telemarketer, trade route, urban renewal
Some emphasize, as well, the importance of having a reliable fish retailer. A more thorough list of prerequisites for the production of good sushi would include historical exposure to business travelers, tourists, and skilled migrants; integration into international labor markets; intercontinental cargo connections; supply-chain expertise; and exposure to the worldly flavor currents of both haute cuisine and fast food. In other words, a book about what goes into the making of sushi has to really be a narrative about the development of twentieth-century global capitalism. A book that wants to revel in the beauty and deliciousness of sushi must be a celebration of globalization. This is that book. THE SUSHI ECONOMY PART ONE The Freight Economy One PRINCE EDWARD ISLAND, CANADA The Day of the Flying Fish The birth of modern sushi Wayne MacAlpine had been working as Japan Airlines’s lone cargo man in Canada for only a few months when the Teletype machine in his Toronto office began stammering with a surprising solution to the one-way traffic problem.
Whether bland flavors followed bland palates or vice versa is unclear, but the ensuing cycle birthed chop suey, chow mein, and menus listing more generals than some multilateral cease-fires. Yet in the United States, Japanese cuisine was never really an “ethnic” food—a bargain barrage of alien flavors to scout in out-of-the-way neighborhoods and celebrate for its rambunctious primitivism. In large part because of its celebrated aesthetics, Japanese food was always seen as fussy haute cuisine. (Russian food had a similar experience in nineteenth-century France: Its combination of smoked fishes, caviar, and delicate salads was immediately received by the bourgeoisie as sophisticated, cosmopolitan. That image, like Japanese food’s, may have been bolstered by the originating nation’s imperial dignity.) While ethnic-food trends tend to mirror immigration patterns—döner kebabs in Munich, couscous and spring rolls in Paris, tacos in San Antonio—cuisines that catch on, influence mainstream tastes, and receive culinary prestige have not historically bubbled up from immigrant enclaves.
affirmative action, Andrei Shleifer, Berlin Wall, British Empire, Broken windows theory, carbon footprint, Celebration, Florida, clean water, congestion charging, declining real wages, desegregation, diversified portfolio, Edward Glaeser, endowment effect, European colonialism, financial innovation, Frank Gehry, global village, Guggenheim Bilbao, haute cuisine, Home mortgage interest deduction, James Watt: steam engine, Jane Jacobs, job-hopping, John Snow's cholera map, Mahatma Gandhi, McMansion, megacity, mortgage debt, mortgage tax deduction, New Urbanism, place-making, Ponzi scheme, Potemkin village, Ralph Waldo Emerson, rent control, RFID, Richard Florida, Rosa Parks, school vouchers, Seaside, Florida, Silicon Valley, Skype, smart cities, Steven Pinker, strikebreaker, the built environment, The Death and Life of Great American Cities, the new new thing, The Wealth of Nations by Adam Smith, trade route, transatlantic slave trade, upwardly mobile, urban planning, urban renewal, urban sprawl, William Shockley: the traitorous eight, Works Progress Administration, young professional
Today, of course, Indian restaurants in London are more than just curry shops. In 2001, the Michelin Guide broke with its French haute cuisine traditions and gave stars to two Indian restaurants in London. One of the chefs responsible for those stars has followed the path of urban entrepreneurship and opened his own restaurant, Rasoi Vineet Bhatia, which well deserves the 27 rating for food it received from Zagat in 2010, only one point below the heights reached by Gordon Ramsay. London’s top Indian chefs were generally born in India, but they have also spent years in the competitive world of London cooking. Their food is experimental and presents Asian traditions with haute cuisine flair. A good argument can be made that this fusion of India and Europe beats anything cooked in Mumbai. The abundance of city amenities explains why urbanites are so much more likely to partake of public pleasures.
Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat by Heather Lauer
THE ULTIMATE BACON FANATIC While there are clearly huge numbers of chefs who love bacon and use it liberally in their cuisine, there is one chef whose obsession lifts him head and shoulders above the rest. That man is Greggory Hill. Formerly of a restaurant called David Greggory in Washington, DC, Chef Hill deserves a lot of credit for bacon’s elevated status in restaurants, especially in the nation’s capital. His dedication to The Best Meat Ever has helped to put it on the haute cuisine map, not to mention luring unsuspecting innocents into a lifetime membership in the Bacon Nation. Chef Hill’s regular lunch and dinner menus featured several dishes that involved the lovely strips. But what really distinguished him from other bacon-loving chefs were two regular events he hosted at the restaurant. Every Wednesday night he hosted a “Pork and Pinot Happy Hour.” But this was no gimmicky restaurant promotion—Chef Hill THE CULINARY AND CULTURAL RENAISSANCE OF BACON ~ 93 went out of his way each week to serve a series of small plates, all of which included some form of pork, often in the form of bacon.
The phrase "pub grub" has changed its meaning frequently. Once it simply meant food that was easily reheated, but today it's something just a bit fancier than American diner food: good-quality burgers, sausages, salads, and sandwiches, along with traditional British specialties like dumplings and mince, meat pies, and fish and chips. There are also "gastropubs" with much more ambitious kitchens. In many cases, these are Britain's temples of haute cuisine, and even though they're in buildings that look like pubs, they have the atmosphere of four-star restaurants and prices to match. Is there an ideal time to visit? If you're looking to meet the locals, a weeknight might work best for you. If you're going to have only one pub meal, make it lunch on a Sunday. That's when people will be lining up for roast beef and Yorkshire pudding—and there's nothing's more British than that
Ratio by Michael Ruhlman
If the roux is cooked to a dark, nutty brown, you may need to add as much as twice the amount to achieve the same consistency. Roux thickens fairly quickly, just as the liquid comes to a simmer. So you may choose to add your roux in increments until you have the consistency you want. Plain stock thickened with roux is often referred to by its classical names, velouté (for white stocks) and brown sauce (for stocks made from roasted bones). These are two of the mother sauces of traditional French haute cuisine, as is béchamel (which is milk thickened with roux). They’re typically made in restaurants, not at home, as soup or sauce bases, but it’s helpful to know that if you make a clam chowder, you are in effect making a velouté. A working recipe for velouté: Sweat 8 ounces of mirepoix, add 40 ounces of stock, raise the heat and bring the stock to a simmer, whisk in 4 ounces of roux, bring the mixture up to heat, pull the pot to the side of the heat, and skim as you cook it for 45 minutes to 1 hour, until the starchy flavor and feel is gone.
The Nature of Technology by W. Brian Arthur
Andrew Wiles, business process, cognitive dissonance, computer age, creative destruction, double helix, endogenous growth, Geoffrey West, Santa Fe Institute, haute cuisine, James Watt: steam engine, joint-stock company, Joseph Schumpeter, Kenneth Arrow, Kevin Kelly, knowledge economy, locking in a profit, Mars Rover, means of production, Myron Scholes, railway mania, Silicon Valley, Simon Singh, sorting algorithm, speech recognition, technological singularity, The Wealth of Nations by Adam Smith, Thomas Kuhn: the structure of scientific revolutions
It derives from a feeling that all that is in place is properly in place, that not a piece can be rearranged, that nothing is to excess. Beauty in technology does not quite require originality. In technology both form and phrases are heavily borrowed from other utterances, so in this sense we could say that, ironically, design works by combining and manipulating clichés. Still, a beautiful design always contains some unexpected combination that shocks us with its appropriateness. In technology, as in writing or speech—or haute cuisine—there are varying degrees of fluency, of articulateness, of self-expression. A beginning practitioner in architecture, like a beginner at a foreign language, will use the same base combinations—the same phrases—over and over, even if not quite appropriate. A practiced architect, steeped in the art of the domain, will have discarded any notion of the grammar as pure rules, and will use instead an intuitive knowledge of what fits together.
Ottolenghi: The Cookbook by Yotam Ottolenghi, Sami Tamimi
If you don’t know it, you must try it (recipe); if you do, you will no doubt try it anyway. Unfussiness and simplicity in food preparation are, for us, the only way to maintain the freshness of a dish. Each individual ingredient has a clear voice, plain characteristics that are lucid and powerful – images, tastes and aromas you remember and yearn for. This is where we differ deeply from both complicated haute cuisine and industrial food: the fact that you can clearly taste and sense cumin or basil in our salad, that there is no room for guessing. Etti Mordo, an ex-colleague and a chef of passion, always used to say she hated dishes that you just knew had been touched a lot in the preparation. We love real food, unadulterated and unadorned. A chocolate cake should, first and foremost, taste of chocolate.
In the Devil's Garden: A Sinful History of Forbidden Food by Stewart Lee Allen
Louis had merely wanted to keep an eye on rebellious nobles. But by putting all the aristos under one roof, he inadvertently created a gastronomic hothouse where armies of chefs, pâtissiers, sommeliers, boulangers, and maîtres d’hôtel competed for the approval of the world’s fussiest eaters. One maître d’, François Vatel, went so far as to throw himself on his sword when the fish arrived a half hour late. Voilà, the birth of French haute cuisine. British nobility, on the other hand, were not obliged to dwell at court, and, living on their own estates enjoyed less-elevated fare. If the fish arrived late, good—it meant two helpings of boiled beef. Although this theory does explain the absence of a truly British high cuisine, my personal favorite relates to the so-called invention of childhood during the Victorian era of the 1800s. The Victorians were the first to completely embrace the notion that children are fundamentally different from adults.
Frommer's Israel by Robert Ullian
airport security, British Empire, car-free, Chuck Templeton: OpenTable, East Village, haute cuisine, Khartoum Gordon, mass immigration, Maui Hawaii, place-making, Silicon Valley, Skype, sustainable-tourism, trade route, urban planning, urban sprawl, Yom Kippur War
If kashrut is not a concern, you can save a bit by seeking out nonkosher places. Glatt kosher and mehadrin (especially stringent supervision of kashrut) often means an even higher price. Most kosher restaurants have adapted so skillfully to their constraints that you will notice nothing very unusual in your dining experience. CUISINE For the first half of Israel’s existence, food was supposed to be simple and healthy. Exotic spices and sauces were not Israeli; haute cuisine was regarded as indecent. It was virtually anti-Zionist to be into the many ethnic cuisines that flooded the country from the far corners of the earth. The Ministry of Absorption taught new immigrant housewives from Hungary, Morocco, and Kurdistan how to make healthy chopped Israeli salad, and for Friday night dinner, unadorned grilled chicken leg quarters or that pièce de résistance of Israeli cuisine, the breaded chicken cutlet schnitzel.
Today, Israel is in love with exotic and fine food, as well as good wines, and the country is awash with young, imaginative chefs trained at the best schools and restaurants in Paris, London, New York, and Los Angeles. It used to be that half the mothers in Israel dreamed their child might become a doctor, a violinist, or a concert pianist. Now gourmet chef has been added to that wish list. You’ll find dozens of restaurants that are playgrounds for local chefs doing personal, inventive haute cuisine menus rooted in ancient local food traditions, immigrant recipes, and French, Mediterranean, nouvelle, and Asian traditions all blended together. Tel Aviv is the center for designer eateries. For very reasonable prices during afternoon (lunch) specials, you can sample the creations of Israeli chefs receiving international acclaim. In these stylish restaurants (and in lots of moderate places, too), you might have a first course of shrimp falafel served with herbed, rich yogurt or a seviche with lentils in a Japanese lemon marinade, then go on to a nouvelle version of traditional oven-baked lamb served on a bed of lentils and cracked wheat seasoned with local Palestinian zataar but cooked Moroccan-style, with plums, apricots, and almonds.
Main courses NIS 60–NIS 110 ($15–$28/£7.50–£14); lunch (Sun–Fri noon–5pm) NIS 50–NIS 70 ($13–$18/£6.25–£9). AE, DC, MC, V. Daily noon–midnight. 09_289693-ch05.qxp 154 10/28/08 12:19 PM Page 154 C H A P T E R 5 . S E T T L I N G I N TO J E RU S A L E M Terra Restaurant & Bar MEDITERRANEAN Set in intimate rooms with stone walls and arches, this little hideaway turns out elegant, gracefully inventive dishes at prices that are not out of sight. There are all kinds of haute cuisine meat and seafood tapas and unique appetizers, such as stir-fried chicken livers with chestnuts and brandy. There’s fish and pasta among the main courses, but the seafood and meat dishes are the more interesting choices. My favorites are shrimp baked in a terra cotta vessel with herbed saffron virgin olive oil, and calamari stuffed with seafood and feta cheese in a wine and garlic sauce. The menu constantly changes, but look for mussels steamed in champagne, shallots, and herbs, and rib-eye steak in smoked whiskey sauce.
France (Lonely Planet, 8th Edition) by Nicola Williams
active transport: walking or cycling, back-to-the-land, bike sharing scheme, British Empire, car-free, carbon footprint, centre right, Columbine, double helix, Guggenheim Bilbao, haute couture, haute cuisine, Henri Poincaré, Honoré de Balzac, illegal immigration, industrial robot, information trail, Jacquard loom, Jacquard loom, Joseph-Marie Jacquard, Louis Blériot, Louis Pasteur, low cost carrier, Mahatma Gandhi, means of production, Murano, Venice glass, pension reform, QWERTY keyboard, ride hailing / ride sharing, Saturday Night Live, Silicon Valley, Skype, Sloane Ranger, supervolcano, trade route, urban renewal, urban sprawl, V2 rocket
La Margaretifera et la Candaise ( 02 47 95 93 15; Candes-sur-Martin; adult/under 12yr €7.50/5.50) provides atmospheric boat trips in traditional high-cabined Loire vessels known as toues, departing from Candes-sur-Martin. * * * L’Orangerie ( 02 54 78 05 36; 1 av du Dr Jean Laigret; menus €32-74) Polish up those pumps and dust off that evening dress – the Orangery is Blois’ most respected table. Tucked behind wrought-iron gates in a timber-storeyed building opposite the château, it’s cloud nine for connoisseurs of haute cuisine – plates are artfully stacked with ingredients, from duck liver to langoustine and foie gras (fattened liver), and the sparkling salon would make Louis XIV green with envy. On summer nights, opt for a courtyard table and prepare to be pampered. SELF-CATERING Food market (rue Anne de Bretagne; 7.30am or 8am-1pm Tue, Thu & Sat) Intermarché supermarket (16 av Gambetta) Drinking The best bars are in the old town, particularly in the small alleys off rue Foulerie.
You might not love the interior decor, but there’s no quibbling with the food – hunks of roast lamb, green-pepper duck and authentic bouillabaisse, delivered with a modern spin. Le Zinc ( 02 47 20 29 00; 27 place du Grand Marché; menus €20.50-25.50; closed Wed & lunch Sun) One of the new breed of French bistros, more concerned with simple, classic staples and market-fresh ingredients (sourced direct from the local Halles) than Michelin stars and haute cuisine cachet. Country dishes – duck breast, beef fillet, river fish – served up in a buzzy terracotta-floored dining room. Attractive and authentic. SELF-CATERING For all your picnicking needs: Atac supermarket 5 place du Général Leclerc ( 7.30am-8pm Mon-Sat); 19 place Jean Jaurès ( 9am-7.30pm Mon-Sat) The place Jean Jaurès branch is inside the shopping centre. Les Halles (covered market; place Gaston Pailhou; 7am-7pm) Drinking Place Plum and the surrounding streets are plastered in grungy bars and drinking dens, all of which get stuffed to bursting on hot summer nights.
Sleeping & Eating Chez Teresa ( 02 41 51 21 24; 6 av Rochechouart; d €49-55, mains €6.50-8.50) Keeping up Fontevraud’s English connections, this frilly little teashop is run by an expat Englishwoman with a passion for traditional teatime fare: tea for two with sandwiches, scones and cakes is just €8.50, and there are cute upstairs rooms if you fancy staying overnight. Hôtel Abbaye Royale de Fontevraud ( 02 41 51 73 16; www.hotelfp-fontevraud.com;, menus €23, €32, €38, & €47; dinner Mar-Nov) For something altogether more upmarket, try this gastronomic godsend at the base of the valley below the abbey, serving seriously haute cuisine (pigeon, duck, lobster, foie gras) under the arches of the old priory cloisters. The rooms (€55 to €115 for a double) are a bit corporate in comparison to the stellar food, but comfy nonetheless. Return to beginning of chapter ANGERS pop 151,000 Often dubbed ‘Black Angers’ due to the murky stone and dark slate used in its buildings, the riverside city is the eastern gateway to the Loire Valley.
When Cultures Collide: Leading Across Cultures by Richard D. Lewis
Ayatollah Khomeini, British Empire, business climate, business process, colonial exploitation, corporate governance, global village, haute cuisine, hiring and firing, invention of writing, Mahatma Gandhi, mass immigration, new economy, oil shale / tar sands, old-boy network, open borders, profit maximization, profit motive, Scramble for Africa, Silicon Valley, trade route, transaction costs, upwardly mobile, urban sprawl, women in the workforce
Figures 8.1 and 8.2 show how Americans and the French look at the TEAM BUILDING AND HORIZONS 129 French Concepts and Values U.S. Concepts and Values Concepts and Values common to U.S. and France French Concepts and Values U.S. Concepts and Values U.S.A. HORIZON HORIZON F RE NCH Concepts and Values outside U.S. and French Ken Concepts and Values outside U.S. and French Ken Figure 8.1 French and U.S. Horizons: General Concepts modesty use of silence laid back U.S.A. HORIZON haute cuisine formal manners status by family or education respect for intellectuality savoir faire justice proud of revolution consumerism profit motive science arts liberty equality messianic media-driven direct, blunt discourse egalitarian company organization hunches risk-takers civil-service driven roundabout discourse hierarchical company organization obsession with logic cautious Asian standards of politeness understatement mañana mentality Figure 8.2 Horizons: French and U.S.
Discussion of religious or language issues. 21 France In both politics and business, the French like to be independent (at times maverick) and can appear frustrating to Americans, Japanese and Europeans alike. French people live in a world of their own, the center of which is France. They are immersed in their own history and tend to believe that France has set the norms for such things as democracy, justice, government and legal systems, military strategy, philosophy, science, agriculture, viniculture, haute cuisine and savoir vivre in general. Other nations vary from these norms and, according to the French, have a lot to learn before they get things right. The French know virtually nothing about many other countries, as their educational system teaches little of the history or geography of small nations or those that belonged to empires other than their own. Their general attitude toward foreigners is pleasant enough, neither positive nor negative.
Frommer's Irreverent Guide to Las Vegas by Mary Herczog, Jordan S. Simon
Domestic brewskis are a buck, and the crowd is Hunter S. Thompson meets Charles Bukowski: neo-punks, strippers, off-duty cops, all unconcernedly scratching private parts in full view. DINING 70 offers food from several regions of France (braised duck from Burgundy, sautéed sea bass from Provence), perhaps not quite as authentically as the self-back-patting hotel likes to think, but we give them credit for trying. It may not be haute cuisine, but it’s better than the other buffets in town, though there is no excuse for anything inspired by the Land That Invented The French Pastry for having such lousy desserts. Second best, by a nose, is the Bellagio Buffet, where all sorts of cuisine ( Japanese, dim sum, elaborate pastas) come together in ways not dissimilar to other Vegas buffets, but in upscale versions. Speaking of global dining, many Vegas buffet connoisseurs are devoted to the 12 distinct global dining experiences—Brazilian, Cantonese, Italian, Mexican, BBQ, Japanese sushi and teppanyaki, and so forth—found at the Rio Carnival World Buffet.
Frommer's Irreverent Guide to San Francisco by Matthew Richard Poole
Bay Area Rapid Transit, Chuck Templeton: OpenTable, game design, glass ceiling, Golden Gate Park, Haight Ashbury, haute cuisine, Loma Prieta earthquake, Maui Hawaii, old-boy network, pez dispenser, sensible shoes, Silicon Valley, South of Market, San Francisco, Torches of Freedom, upwardly mobile
Union Square’s Biscuits and Blues isn’t quite as funky as it sounds, though it definitely takes pride in presenting down-home Southern-style cooking. Some of the best blues acts in the country keep the crowds coming, however (see the Nightlife chapter). Vegging out... The Mother of All Vegetarian Restaurants once was Greens, where there’s up to a 2-week waiting list to sample the fare that has spawned several cookbooks, international acclaim, and a devoted following. This is no hippie-veggie-health-food cafe; it is meatless haute cuisine, combining the best of French, Mediterranean, and California cookery. Unfortunately, the service has become inconsistent, and the menu has lost its edge. Still, it retains its status as a classic and is worth a visit for breakfasts and romantic late-night desserts—the dining room’s view of DINING Hungry for dinner and a good show? It ain’t cheap, but Teatro ZinZanni is a rollicking ride of food, whimsy, drama, and song within a stunningly elegant 1926 tent on the Embarcadero.
How to Fix Copyright by William Patry
A Declaration of the Independence of Cyberspace, barriers to entry, big-box store, borderless world, business intelligence, citizen journalism, cloud computing, commoditize, creative destruction, crowdsourcing, death of newspapers, en.wikipedia.org, facts on the ground, Frederick Winslow Taylor, George Akerlof, Gordon Gekko, haute cuisine, informal economy, invisible hand, Joseph Schumpeter, Kickstarter, knowledge economy, lone genius, means of production, moral panic, new economy, road to serfdom, Ronald Coase, Ronald Reagan, semantic web, shareholder value, Silicon Valley, The Chicago School, The Wealth of Nations by Adam Smith, trade route, transaction costs, trickle-down economics, web application, winner-take-all economy, zero-sum game
“The Impact of Culture on Creativity” (June 2009), available at: http://www.keanet.eu/en/impactcreativityculture.html. 160. Report at 21. 161. See U.S. Copyright From Letter 122, available at: http://www. copyright.gov/ﬂs/ﬂ122.html. 162. See Who Owns the Korean Taco?, NY Times, July 2, 2010, available at: http://freakonomics.blogs.nytimes.com/2010/07/02/whoowns-the-korean-taco/; Tania Su Li Cheng, “Copyright protection of haute cuisine: recipe for disaster?,” 30 European Intellectual Property Review 93 (2008); Christopher Buccafusco, “On the Legal Consequences of Sauces: Should Thomas Keller’s Recipes Be Per Se Copyrightable?,” 24 Cardozo Arts & Entertainment Law 1121 (2007); Journal Emmannuelle Fauchart and Eric von Hippel, “Norms-Based Intellectual Property Systems: The Case of French Chefs ,” MIT Sloan Research Paper No. 4576-06 , January 1, 2006, available at: http://papers.ssrn.com/sol3/papers.cfm?
Bobos in Paradise: The New Upper Class and How They Got There by David Brooks
1960s counterculture, affirmative action, Community Supported Agriculture, David Brooks, Donald Trump, Francis Fukuyama: the end of history, George Gilder, haute couture, haute cuisine, income inequality, Jane Jacobs, Jeff Bezos, means of production, Mikhail Gorbachev, New Urbanism, Norman Mailer, place-making, Ralph Waldo Emerson, Robert Bork, Silicon Valley, The Bell Curve by Richard Herrnstein and Charles Murray, The Death and Life of Great American Cities, Thorstein Veblen, Upton Sinclair, upwardly mobile, urban planning, War on Poverty, Yogi Berra
Near the center of town, there’s a new Los Angeles-style restaurant named Teresa’s Cafe, which gets crowded and noisy at night, a little enclave of Santa Monica bustle in the midst of the Philadelphia suburbs. In the old Wayne there weren’t any interesting food stores. And there certainly weren’t any restaurants with casual-sounding names like Teresa’s; instead, they had imposing French names like L’Auberge. But now it is the formidable French places that have had to adjust. The restaurant La Fourchette has changed its name to the less pretentious Fourchette 110. It’s traded in its French haute cuisine for more casual food. The menu looks like it was designed by a friendly Gérard Depardieu, not an imposing snob like Charles de Gaulle. The Great Harvest Bread Company has opened up a franchise in town, one of those gourmet bread stores where they sell apricot almond or spinach feta loaf for $4.75 a pop. This particular store is owned by Ed and Lori Kerpius. Ed got his MBA in 1987 and moved to Chicago, where he was a currency trader.
Farm City: The Education of an Urban Farmer by Novella Carpenter
back-to-the-land, crack epidemic, David Attenborough, dumpster diving, Golden Gate Park, haute cuisine, Hugh Fearnley-Whittingstall, Mason jar, McMansion, New Urbanism, Port of Oakland, Ralph Waldo Emerson, Silicon Valley, urban decay, urban renewal, Whole Earth Catalog
Next to Storey’s Guide on my nightstand was Elizabeth David’s French Provincial Cooking. I read with keen interest her many good ideas for cooking duck livers and making canard rôti au four. But how do you tell a child you’re going to cut off this adorable duck’s head, pluck its white feathers, and roast it in an oven, letting its fat naturally baste the meat? Children, I’ve found, don’t care much about haute cuisine. So I looked into Sophia’s innocent chocolate-colored eyes and mumbled something about eggs and breeding. Yes, I straight-up lied. After Sophia went home, I sat in the lot and looked at the ducks. There was an unmistakable gap in my knowledge of these creatures, right there in between the raising and the cooking. I knew how to raise them, and I knew how to cook them. How to get from a living duck to a duck ready to go in the oven—that was the trick.
It seems to have been thought that these must be a party of elderly gentlemen with their young women. A chambermaid at the hotel who was complaining of over-work, on being told that times were serious and that she should not complain, said: “It’s alright for you, but some of us have to work.” Little did she realise what these odd people were doing.’ The chef sent in by Sinclair was in fact his favourite chef from the Savoy Grill and the meals were very much haute cuisine. But after a few days of trying to deal with the demands of the some of the more difficult codebreakers, the chef also attempted suicide. Clarke was forced to telephone the Buckinghamshire Chief Constable in an attempt to keep the story out of the papers and ensure that the codebreakers’ presence at Bletchley Park remained secret. ‘Then we learned that Chamberlain had flown to Munich and made an agreement with Hitler,’ Cooper recalled.
Were You Born on the Wrong Continent? by Thomas Geoghegan
Albert Einstein, American Society of Civil Engineers: Report Card, banking crisis, Berlin Wall, Bob Geldof, collective bargaining, corporate governance, cross-subsidies, dark matter, David Brooks, declining real wages, deindustrialization, ending welfare as we know it, facts on the ground, Gini coefficient, haute cuisine, income inequality, John Maynard Keynes: Economic Possibilities for our Grandchildren, knowledge economy, knowledge worker, labour market flexibility, laissez-faire capitalism, low skilled workers, Martin Wolf, McJob, minimum wage unemployment, mittelstand, offshore financial centre, Paul Samuelson, payday loans, pensions crisis, Plutocrats, plutocrats, purchasing power parity, Ralph Waldo Emerson, Robert Gordon, Ronald Reagan: Tear down this wall, Saturday Night Live, Silicon Valley, The Wealth of Nations by Adam Smith, Thorstein Veblen, union organizing, Wolfgang Streeck, women in the workforce
Bonn was an old university town, the home of Beethoven and Robert Schumann, and most people living there had no interest in being the capital of Germany. When I asked people in English or in my rocky German where to find the parliament building, most of them were clueless. M., though, hated the idea of moving to Berlin. I met him for dinner at a place as tiny as anything in this tiny toy town of a capital. M. liked the chef here: “Extraordinary man! He is a German trying to make haute cuisine out of German food. Do you know it, in America?” “Sure, we have German restaurants.” “Bah, these are dreadful, I think. They are an embarrassment.” The restaurant was tiny; everything in Bonn seemed tiny, and they say one reason the politicians wanted to go to Berlin is that in tiny Bonn everyone could hear what the politicians were saying. M. continued to talk about the importance of cuisine: “You see, people are writing in our magazine about the connection between eating and eros.”
The Human Age: The World Shaped by Us by Diane Ackerman
23andMe, 3D printing, additive manufacturing, airport security, Albert Einstein, augmented reality, back-to-the-land, carbon footprint, clean water, dark matter, dematerialisation, double helix, Drosophila, epigenetics, Google Earth, Google Glasses, haute cuisine, Internet of things, Loebner Prize, Louis Pasteur, Masdar, mass immigration, megacity, microbiome, nuclear winter, personalized medicine, phenotype, Ray Kurzweil, refrigerator car, Search for Extraterrestrial Intelligence, SETI@home, skunkworks, Skype, stem cell, Stewart Brand, the High Line, theory of mind, urban planning, urban renewal, Whole Earth Catalog
Organovo, a leading biotech company in San Diego, has 3D-printed working blood vessels and brain tissue, and successfully transplanted them into rats. Human trials begin soon. After that, Organovo plans to provide 3D-printed tissues for heart bypass surgery. Meanwhile, a kidney is the first whole organ they’re working on—because it’s a relatively simple structure. Thin body parts like these are the easiest to design. Thicker organs, such as hearts and livers, require a stronger frame. For that, a lattice of sugar—like the haute cuisine sugar cages some chefs confect for desserts—is often used to provide a firm scaffolding, and then cells are layered over it. Sugar is nontoxic and melts in water, so when the organ is finished, the sugar scaffold is rinsed away, leaving hollow vessels for blood flow where they’re needed. The goal isn’t to create an exact replica of a human heart, lung, or kidney—which after all took millions of years to evolve—nor does it need to be.
Clapham omnibus, Claude Shannon: information theory, Douglas Hofstadter, Etonian, European colonialism, haute cuisine, invention of the telephone, invention of writing, natural language processing, Republic of Letters, Sapir-Whorf hypothesis, speech recognition
More specifically, words derived from Latin that end in English in -tion nearly always name a process and a result of that process: abstraction (the process of abstracting something) alongside an abstraction, construction (the business of building structures) alongside a construction (something built), and so on. In a related kind of word use, the teacher of a cordon bleu cookery lesson hardly needs to explain that the French use cuisine to name both the place where food is prepared (the kitchen) and the results of such preparation (haute cuisine, cuisine bourgeoise, etc.). Handling the different meanings of translation and a translation is therefore not a real problem. We should nonetheless keep in mind that they are not the same thing and always be wary of taking one for the other. The difficulty with translation is different. Many diverse kinds of text are habitually identified as instances of “a translation”: books, real estate contracts, car maintenance manuals, poems, plays, legal treatises, philosophical tomes, CD notes, and website texts, to list just a few.
Atrocity Archives by Stross, Charles
airport security, anthropic principle, Berlin Wall, brain emulation, British Empire, Buckminster Fuller, defense in depth, disintermediation, experimental subject, glass ceiling, haute cuisine, hypertext link, Khyber Pass, mandelbrot fractal, Menlo Park, NP-complete, the medium is the message, Y2K, yield curve
The next step is to do it without breaking the shell at all--immerse the egg in a suspension of some really tiny ferromagnetic particles then use electrophoresis to draw them into it, then figure out some way of making them clump together into long, magnetised chains inside it. With me so far?" "Mad, mad I say!" Pinky is bouncing up and down. "What are we going to do tonight, Brains?" "What we do every night, Pinky: try to take over the world!" (Of haute cuisine.) "But I've got to buy a couple of books before the shops close," says Pinky, and the spell is broken. "Hope you feel better, Bob. See you guys later." And he's gone. "Well that was useless," sighs Brains. "The lad's got no staying power. One of these days he'll settle down and turn all normal." I look at my flatmate gloomily and wonder why I put up with this shit. It's a glimpse of my life, resplendent in two-dimensional glory, from an angle that I don't normally catch--and I don't like it.
The Great Inversion and the Future of the American City by Alan Ehrenhalt
anti-communist, big-box store, British Empire, crack epidemic, David Brooks, deindustrialization, Edward Glaeser, Frank Gehry, haute cuisine, Honoré de Balzac, housing crisis, illegal immigration, Jane Jacobs, manufacturing employment, mass immigration, McMansion, New Urbanism, Norman Mailer, postindustrial economy, Richard Florida, The Chicago School, The Death and Life of Great American Cities, too big to fail, transit-oriented development, upwardly mobile, urban decay, urban planning, urban renewal, walkable city, white flight, working poor, young professional
A four-block walk down Walnut Street, from the Bellevue hotel at Broad Street to Rittenhouse Square at Eighteenth, is a stroll past amenities comparable to those of Michigan Avenue or Fifth Avenue, but on a much less intimidating scale. Walnut Street is not a canyon. It’s a collection of low-slung century-old buildings with ground-floor retail that oozes wealth: Tiffany, Burberry, Godiva, Ralph Lauren; a sprinkling of spas and luxury salons; and an assortment of restaurants offering haute cuisine. One can take in the shops, stop to sip a Bacardi mojito at the sidewalk café outside Alma de Cuba, then order truffle-stuffed lamb loin with sweetbread tempura at Le Bec-Fin, the most elegant restaurant in town and one of the most famous on the East Coast. Virtually all the storefronts are occupied: 90 percent of them even in the trough of recession at the end of the last decade. And Walnut Street is not only plush, it is thronged with people throughout the daytime and the evening as well.
Only Humans Need Apply: Winners and Losers in the Age of Smart Machines by Thomas H. Davenport, Julia Kirby
AI winter, Andy Kessler, artificial general intelligence, asset allocation, Automated Insights, autonomous vehicles, basic income, Baxter: Rethink Robotics, business intelligence, business process, call centre, carbon-based life, Clayton Christensen, clockwork universe, commoditize, conceptual framework, dark matter, David Brooks, deliberate practice, deskilling, digital map, Douglas Engelbart, Edward Lloyd's coffeehouse, Elon Musk, Erik Brynjolfsson, estate planning, fixed income, follow your passion, Frank Levy and Richard Murnane: The New Division of Labor, Freestyle chess, game design, general-purpose programming language, Google Glasses, Hans Lippershey, haute cuisine, income inequality, index fund, industrial robot, information retrieval, intermodal, Internet of things, inventory management, Isaac Newton, job automation, John Markoff, John Maynard Keynes: Economic Possibilities for our Grandchildren, John Maynard Keynes: technological unemployment, Khan Academy, knowledge worker, labor-force participation, lifelogging, loss aversion, Mark Zuckerberg, Narrative Science, natural language processing, Norbert Wiener, nuclear winter, pattern recognition, performance metric, Peter Thiel, precariat, quantitative trading / quantitative ﬁnance, Ray Kurzweil, Richard Feynman, Richard Feynman, risk tolerance, Robert Shiller, Robert Shiller, Rodney Brooks, Second Machine Age, self-driving car, Silicon Valley, six sigma, Skype, speech recognition, spinning jenny, statistical model, Stephen Hawking, Steve Jobs, Steve Wozniak, strong AI, superintelligent machines, supply-chain management, transaction costs, Tyler Cowen: Great Stagnation, Watson beat the top human players on Jeopardy!, Works Progress Administration, Zipcar
Using machines will deepen the empathy, or heighten the creativity, or refine the taste that people bring to the table. A good example is the new capability of IBM’s Watson to find novel combinations of food ingredients that add up to palatable dishes. Chefs, of course, are very creative people—and computers don’t even eat. But gastronomy is also, on one level, just chemistry. Lav Varshney, a computer scientist at IBM, explains that Watson entered the world of haute cuisine when a database of already highly rated recipes was fed into it. The next step was, akin to the marketing-message software, to “remix them, substitute things, do all kinds of other modifications and generate millions of new ideas for recipes.”24 But it wouldn’t be feasible to prepare all of those and foist the results onto courageous taste testers. To predict which will be the best ones, Watson tests its recipes against other criteria drawn from chemistry and psychology research into how humans respond to different flavor compounds.
banking crisis, Basel III, Berlin Wall, Big bang: deregulation of the City of London, Bretton Woods, British Empire, business climate, central bank independence, corporate governance, corporate social responsibility, deindustrialization, eurozone crisis, fiat currency, financial independence, financial innovation, forensic accounting, Goldman Sachs: Vampire Squid, haute cuisine, IBM and the Holocaust, Occupy movement, offshore financial centre, Ponzi scheme, price stability, quantitative easing, reserve currency, special drawing rights, V2 rocket
The meeting closes, the aides leave, and those remaining retire for dinner in the dining room on the eighteenth floor, rightly confident that the food and the wine will be superb. The meal, which continues until 11 p.m. or midnight, is where the real work is done. The protocol and hospitality, honed for more than eight decades, are faultless. Anything said at the dining table, it is understood, is not to be repeated elsewhere. Few, if any, of those enjoying their haute cuisine and grand cru wines—some of the best Switzerland can offer—would be recognized by passers-by, but they include a good number of the most powerful people in the world. These men—they are almost all men—are central bankers. They have come to Basel to attend the Economic Consultative Committee (ECC) of the Bank for International Settlements (BIS), which is the bank for central banks. Its current members include Ben Bernanke, the chairman of the US Federal Reserve; Sir Mervyn King, the governor of the Bank of England; Mario Draghi, of the European Central Bank; Zhou Xiaochuan of the Bank of China; and the central bank governors of Germany, France, Italy, Sweden, Canada, India, and Brazil.
Au Contraire: Figuring Out the French by Gilles Asselin, Ruth Mastron
One spokesperson from the Communistcontrolled union complained that the government, by allowing the company to impose such discipline, had awarded 6 Disney extraterritorial rights and that the region was becoming “the fifty-first American state.” (Kuisel 1993, 227) On the other hand, once you have successfully negotiated the obstacle course, and after a few years (or decades), you may almost become part of the family—or at least a good neighbor. McDonald’s hamburgers have been a huge commercial success in the land of haute-cuisine, despite the reservations of gourmets. In 1994 the chain was number one in France, both in terms of revenue and number of outlets. Nonetheless, the leader of basse-cuisine ran into problems with its French employees and was accused of violating French labor laws. The chain also met with criticism from other quarters. Perhaps the most galling aspect of the invasion of “McDo,” as French children and adolescents affectionately refer to it, is its success in conquering the taste buds of the younger generations.
SUPERHUBS: How the Financial Elite and Their Networks Rule Our World by Sandra Navidi
activist fund / activist shareholder / activist investor, assortative mating, bank run, barriers to entry, Bernie Sanders, Black Swan, Bretton Woods, butterfly effect, Capital in the Twenty-First Century by Thomas Piketty, Carmen Reinhart, central bank independence, cognitive bias, collapse of Lehman Brothers, collateralized debt obligation, commoditize, conceptual framework, corporate governance, Credit Default Swap, credit default swaps / collateralized debt obligations, crony capitalism, diversification, East Village, Elon Musk, eurozone crisis, family office, financial repression, Gini coefficient, glass ceiling, Goldman Sachs: Vampire Squid, Google bus, Gordon Gekko, haute cuisine, high net worth, hindsight bias, income inequality, index fund, intangible asset, Jaron Lanier, John Meriwether, Kenneth Arrow, Kenneth Rogoff, knowledge economy, London Whale, Long Term Capital Management, Mark Zuckerberg, mass immigration, McMansion, mittelstand, money market fund, Myron Scholes, NetJets, Network effects, offshore financial centre, old-boy network, Parag Khanna, Paul Samuelson, peer-to-peer, performance metric, Peter Thiel, Plutocrats, plutocrats, Ponzi scheme, quantitative easing, Renaissance Technologies, rent-seeking, reserve currency, risk tolerance, Robert Gordon, Robert Shiller, Robert Shiller, rolodex, Satyajit Das, shareholder value, Silicon Valley, sovereign wealth fund, Stephen Hawking, Steve Jobs, The Future of Employment, The Predators' Ball, too big to fail, women in the workforce, young professional
One of the most breathtaking receptions was hosted by Commerzbank at the truly spectacular Esma Sultan Palace. The antique three-story waterfront mansion had been tastefully restored, its ambiance further enhanced with elaborate lighting. Everyone who was anyone was in attendance, even though the palace was located in an old, narrow part of the city that required a time-consuming commute. Commerzbank pulled out all the stops and spoiled its guests with haute cuisine and fine wines. The Deutsche Bank reception featured the highest concentration of prestigious guests, which was at least partially due to CEO Joe Ackermann’s clout. Among the guests were Turkish businessman Kahraman Sadikoğlu, who invited Ackermann; Caio Koch-Weser, vice chairman of Deutsche Bank; Axel Weber, at the time president of the Bundesbank; their wives; and a few other guests—including lucky me—onto Ataturk’s yacht, the Savarona.
Felaheen by Jon Courtenay Grimwood
Five minutes to braise the lamb for table six and pass it across for plating. That was the difference between home cooking and doing it for real. Restaurant food got dressed, just like the customers. And an artistic sprig or a near-odourless/tasteless swirl of sauce could hide culinary sins as easily as discreet makeup and good clothes could hide sins of the flesh. Warm plates, flamboyant furnishings, elegant garnishes and adequate food, the demands of haute cuisine at Maison Hafsid were less than its devoted clientele imagined. "Three," shouted the chef and Raf swirled his pan, smelling oil, seared flesh and oregano. Across the other side of the cellar was a wood oven for which Raf sometimes seared lamb or beef to be roasted, so that no steam from raw meat might dampen the oven's desertlike dryness. It wasn't really Raf's job but Raf was racking up favours, taking shifts he didn't want, helping to hump crates too heavy for one person alone.
Salt by Mark Kurlansky
British Empire, clean water, Deng Xiaoping, domestication of the camel, haute cuisine, Hernando de Soto, Honoré de Balzac, invention of movable type, long peace, Mahatma Gandhi, spice trade, The Wealth of Nations by Adam Smith, trade route
A simpler recipe using garum instead of salt is that for braised cutlets: Place the meat in a stew pan, add one pound of broth [garum], a like quantity of oil, a trifle of honey, and thus braise. And here is one for a fish sauce: Sauce for roasted red mullet: pepper, lovage, rue [an aromatic evergreen], honey, pine nuts, vinegar, wine, garum, and a bit of oil. Heat and pour over the fish. Although this style of cooking was a kind of haute cuisine for the elite, costly garum was frequently described as “putrid,” which is to say rotten. “That liquid of putrefying matter,” said Pliny. Seneca, the outspoken first-century philosopher, called it “expensive liquid of bad fish.” But his protégé, the poet Martial, apparently did not agree since he once sent garum with the note “accept this exquisite garum, a precious gift made with the first blood spilled from a living mackerel.”
Startide rising by David Brin
He reached out to steady the drying racks against the thunder. No sense in letting the meat go to waste. It had taken a lot of work to harvest it, strip it, and prepare it. They might need it for the voyage ahead. He wasn’t sure how the fen would take to the stuff, but it was nourishing ... the only food on the planet that an Earthling could eat. Gubru jerky, Tandu strips, and flayed Episiarch would never make it into haute cuisine, of course. But perhaps they were an acquired taste. He grinned and waved as Keepiru finally calmed down enough to bring the skiff to a halt nearby. How could I ever have doubted he’d still he alive? Hikahi wondered, joyfully. Gillian said he had to live. None of the Galactics could ever touch him. How could they? And why, in the wide universe, was I ever worried about getting home? Epilog : Rest : Rest And Listen : : Rest And Listen And Learn, Creideiki : : For The Startide Rises : : In The Currents Of The Dark : : And We Have Waited Long, For What Must Be : Postscript Dolphin names often sound as if they are Polynesian or Japanese.
Ayatollah Khomeini, Berlin Wall, British Empire, call centre, colonial rule, Columbine, cuban missile crisis, dematerialisation, Deng Xiaoping, Dissolution of the Soviet Union, Donald Trump, Frank Gehry, glass ceiling, Guggenheim Bilbao, haute couture, haute cuisine, megastructure, Mikhail Gorbachev, new economy, New Urbanism, oil shock, Peter Eisenman, Ronald Reagan, Socratic dialogue, urban planning, urban renewal, V2 rocket, Victor Gruen
In London, for all Berthet’s rhetoric about openness and democracy, the building is a precise representation of an entirely predictable hierarchy. The staff are in open-plan offices on the lower floors. The directors, who are herded together on floors ten and eleven, get to decorate their 1,000-square-feet private offices as they please, and have the use of the private dining rooms, with their starched linen tablecloths and haute cuisine, something of a contrast to the café for the other ranks on the reception floor. In all, fitting out the Bank cost £60 million, more than enough in fact to build a completely new office. But Attali wasn’t there to enjoy it for long. A sceptical British press, led by the Financial Times, started looking beyond the propaganda coming out of the bank about its heart-warming altruism and discovered that, in its first two years, the EBRD had budgeted to spend £1 million on hiring private jets to shuttle Attali back and forth from London to his apartment in Paris.
The Rational Optimist: How Prosperity Evolves by Matt Ridley
23andMe, agricultural Revolution, air freight, back-to-the-land, banking crisis, barriers to entry, Bernie Madoff, British Empire, call centre, carbon footprint, Cesare Marchetti: Marchetti’s constant, charter city, clean water, cloud computing, cognitive dissonance, collateralized debt obligation, colonial exploitation, colonial rule, Corn Laws, creative destruction, credit crunch, David Ricardo: comparative advantage, decarbonisation, dematerialisation, demographic dividend, demographic transition, double entry bookkeeping, Edward Glaeser, en.wikipedia.org, everywhere but in the productivity statistics, falling living standards, feminist movement, financial innovation, Flynn Effect, food miles, Gordon Gekko, greed is good, Hans Rosling, happiness index / gross national happiness, haute cuisine, Hernando de Soto, income inequality, income per capita, Indoor air pollution, informal economy, Intergovernmental Panel on Climate Change (IPCC), invention of agriculture, invisible hand, James Hargreaves, James Watt: steam engine, Jane Jacobs, John Nash: game theory, joint-stock limited liability company, Joseph Schumpeter, Kevin Kelly, knowledge worker, Kula ring, Mark Zuckerberg, meta analysis, meta-analysis, mutually assured destruction, Naomi Klein, Northern Rock, nuclear winter, oil shale / tar sands, out of africa, packet switching, patent troll, Pax Mongolica, Peter Thiel, phenotype, Plutocrats, plutocrats, Ponzi scheme, Productivity paradox, profit motive, purchasing power parity, race to the bottom, Ray Kurzweil, rent-seeking, rising living standards, Silicon Valley, spice trade, spinning jenny, stem cell, Steve Jobs, Steven Pinker, Stewart Brand, supervolcano, technological singularity, The Wealth of Nations by Adam Smith, Thorstein Veblen, trade route, transaction costs, ultimatum game, upwardly mobile, urban sprawl, Vernor Vinge, Vilfredo Pareto, wage slave, working poor, working-age population, Y2K, Yogi Berra, zero-sum game
The various mechanisms of intellectual property are eerily echoed in the apparently lawless and highly competitive world of real recipes, recipes devised by French chefs for their restaurants. There is no legal protection for recipes: they cannot be patented, copyrighted or trademarked. But try setting up a new restaurant in Paris and pinching the best recipes from your rivals and you will rapidly find that this is not common land. As Emmanuelle Fauchart discovered by interviewing ten chefs de cuisine who had restaurants near Paris, seven with Michelin stars, the world of haute cuisine operates according to three norms, unwritten and unenforceable by law, but no less real for that. First, no chef may copy another chef’s recipe exactly; second, if a chef tells a recipe to another chef, the second chef may not pass it on without permission; third, chefs must give credit to the original inventor of a technique or idea. In effect, these norms correspond to patents, trade secrecy contracts and copyright.
Diet for a New America by John Robbins
Albert Einstein, carbon footprint, clean water, Flynn Effect, haute cuisine, Intergovernmental Panel on Climate Change (IPCC), Isaac Newton, placebo effect, Ralph Nader, Ralph Waldo Emerson, RAND corporation, Stewart Brand, Whole Earth Review
It comes from the male calves born to dairy cows. The Latest Thing in Veal In a hotel room I stayed in recently there was a menu for the hotel restaurant. In the tradition of fine dining to which this hotel aspired there were three specialties of the house featured. These were all veal dishes—veal scallopini, veal Oscar, and veal piccata. Veal dishes are expensive and sound very high-class. With an Italian name, they bring to mind the haute cuisine of continental Europe. Few people know that in the past few decades there has been a revolution in the world of veal. Chef James Beard wrote in American Cookery: Good veal has always been difficult to find. But recently a Dutch process has come to our shores and is giving us a limited quantity of much finer veal than was generally available before…The calves…have delicate whitish-pink flesh and clear fat and are deliciously tender.
How Will Capitalism End? by Wolfgang Streeck
accounting loophole / creative accounting, Airbnb, basic income, Ben Bernanke: helicopter money, Bretton Woods, capital controls, Capital in the Twenty-First Century by Thomas Piketty, Carmen Reinhart, central bank independence, centre right, Clayton Christensen, collective bargaining, conceptual framework, corporate governance, creative destruction, credit crunch, David Brooks, David Graeber, debt deflation, deglobalization, deindustrialization, en.wikipedia.org, eurozone crisis, failed state, financial deregulation, financial innovation, first-past-the-post, fixed income, full employment, Gini coefficient, global reserve currency, Google Glasses, haute cuisine, income inequality, information asymmetry, invisible hand, John Maynard Keynes: Economic Possibilities for our Grandchildren, Kenneth Rogoff, labour market flexibility, labour mobility, late capitalism, liberal capitalism, market bubble, means of production, moral hazard, North Sea oil, offshore financial centre, open borders, pension reform, Plutocrats, plutocrats, Plutonomy: Buying Luxury, Explaining Global Imbalances, post-industrial society, private sector deleveraging, profit maximization, profit motive, quantitative easing, reserve currency, rising living standards, Robert Gordon, savings glut, secular stagnation, shareholder value, sharing economy, sovereign wealth fund, The Future of Employment, The Wealth of Nations by Adam Smith, Thorstein Veblen, too big to fail, transaction costs, Uber for X, upwardly mobile, Vilfredo Pareto, winner-take-all economy, Wolfgang Streeck
A prototypical example was the range of Swatch watches, a marketing creation par excellence which first appeared in 1983, as Asian manufacturers began replacing mechanical clockwork with quartz-based microprocessors. Mass production did not disappear but became much more sophisticated, characteristically developing a market niche of its own, and thus becoming another instance of niche production. Alongside McDonald’s, which itself eventually moved towards something like product diversification, local and regional cuisines were rediscovered, and haute cuisine expanded as never before. Wine production followed automobile production almost step-by-step in the 1980s, as vintners gave up on generic blends of different grapes from various locations and returned to producing a range of diverse products, each with identifiably individual character and origin. The scale of the general turn towards commercialization is perhaps best illustrated by the world of sport.
Overbooked: The Exploding Business of Travel and Tourism by Elizabeth Becker
airport security, Asian financial crisis, barriers to entry, Berlin Wall, BRICs, car-free, carbon footprint, clean water, collective bargaining, colonial rule, computer age, corporate governance, Costa Concordia, Deng Xiaoping, European colonialism, Exxon Valdez, Fall of the Berlin Wall, Frank Gehry, global village, happiness index / gross national happiness, haute cuisine, indoor plumbing, Masdar, Murano, Venice glass, open borders, out of africa, race to the bottom, Ralph Nader, Scramble for Africa, Silicon Valley, statistical model, sustainable-tourism, the market place, union organizing, urban renewal, wage slave, young professional, éminence grise
At first, her boss wondered why he was shelling out so much money for these “indirect benefits,” said Sanders, but now he is a convert. She has no trouble filling up her bookings with Frenchmen and foreigners who don’t flinch at paying these prices for the chance to dine at one of Bordeaux’s majestic wineries. Afterward, we tasted that wine in the château’s airy salon and over lunch in the classic high-ceilinged dining room. The menu was haute cuisine: small plates of foie gras with quail and grape, then lamb and gnocchi, Dutch cheese and candied peach, ending with figs and red fruit. We were now six: Véronique, her husband Alexander Van Beek, who is the director of two nearby châteaux, and another couple who own a glossy French magazine, Vins & Spiritueux. Finally, I asked about Juppé and tourism. There was uniform enthusiasm. No Gallic shrugs, no mouths turned down at the corner, no acid asides.
The Voice of Reason: Essays in Objectivist Thought by Ayn Rand, Leonard Peikoff, Peter Schwartz
affirmative action, Berlin Wall, British Empire, business process, cuban missile crisis, haute cuisine, invisible hand, Isaac Newton, laissez-faire capitalism, means of production, medical malpractice, profit motive, Ralph Nader, Ronald Reagan, source of truth, The Wealth of Nations by Adam Smith, trade route, transcontinental railway, urban renewal, War on Poverty
To revert to our nutrition analogy: it is as though the government socialized eating out, paying restaurants only what it computed to be the average cost per meal. There would then be a powerful incentive for restaurants to cut corners in every imaginable way—to serve only the cheapest foods in the smallest amounts in the cheesiest settings. What do you think would happen to the nation’s eaters—and its chefs—under such a setup? How long could the chefs preserve their dedication to preparing haute cuisine, when the restaurant owners, in self-preservation, were forced to fight them at every step and to demand junk food instead? There is now a new and deadly pressure on the doctors, which continuously threatens the independence and integrity of their medical judgment: the pressure to cave in to arbitrary DRG economies, while blanking out the effects on the patient. In some places, hospitals are offering special financial incentives to the physician whose expenditure per patient averages out to be relatively low.
The Rough Guide to Amsterdam by Martin Dunford, Phil Lee, Karoline Thomas
Portions are large and the atmosphere is relaxed. Three-course menu €37.50, mains €17–25. Daily 6–11pm. Eating and drinking | Restaurants | The outer districts | Japanese Yamazato and Teppanyaki Sazanka Ferdinand Bolstraat 333 020/678 7111. Tram #25 from CS to Cornelis Troostplein. Situated in the swanky Okura Hotel, and dating back over thirty years, this was the first place to serve Japanese haute cuisine food in the Netherlands. Today two of the hotel’s four restaurants (including the French Ciel Bleu, on the 23rd floor) have Michelin stars, and this is one of the best places to eat Japanese food in the city; Yamazato is a very traditional sushi restaurant with over fifty specialities, and an à la carte menu featuring expertly prepared tempura, sashimi and sukiyaki. Reckon on paying €65–75 per person.
Caribbean Islands by Lonely Planet
Bartolomé de las Casas, big-box store, British Empire, buttonwood tree, call centre, car-free, carbon footprint, clean water, colonial rule, cuban missile crisis, discovery of the americas, Donald Trump, glass ceiling, haute cuisine, income inequality, intermodal, jitney, microcredit, offshore financial centre, place-making, Ronald Reagan, Rubik’s Cube, Search for Extraterrestrial Intelligence, sustainable-tourism, urban planning, urban sprawl, white picket fence
If that’s not your idea of a vacation, you can drop in on yoga classes or meals for BS$10. The only way to get here is by boat, which leaves regularly from Mermaid Dock on East Bay St in Nassau. Eating Dining in Nassau can be a demoralizing experience, with high prices, huge crowds and low-quality food. But don’t despair – with a little extra patience and forethought, you can find anything from cheap and authentic Bahamian home cooking to the kind of haute cuisine that would feel at home in Paris or New York. DOWNTOWN NASSAU Café Matisse ITALIAN, INTERNATIONAL $$ ( 242-356-7012; www.cafe-matisse.com; Bank Lane; mains BS$15-26; lunch & dinner Tue-Sat) Tucked in the shadows of historic buildings and leafy palms, this casually elegant bistro just off Parliament Sq is a delightful escape from the cruise-ship-and-Bay-St mob scene. Savor top-notch pastas, pizzas and seafood dishes on the inviting back patio, where you’ll be served by crisp-shirted waiters to the sounds of cool world beats.
Poor old Pablo Neruda would be turning in his grave if this weren’t such an inviting place and a rare ray of light on the otherwise mildewed Malecón. Spend a poetic afternoon watching the waves splash over the sea wall. VEDADO La Torre FRENCH, CARIBBEAN $$$ ( 838-3088; Edificio Focsa, cnr Calles 17 & M; mains CUC$30) One of Havana’s tallest and most talked-about restaurants is perched high above downtown Vedado, atop the skyline-hogging Focsa building. A colossus of both modernist architecture and French/Cuban haute cuisine, this lofty fine-dining extravaganza combines sweeping city views with a progressive French-inspired menu that serves everything from artichokes to foie gras to tart almandine . Paladar El Hurón Azul PALADAR $$$ ( 879-1691; Humboldt No 153; meals CUC$15-20; noon-midnight Tue-Sun) This place is often touted as one of Havana’s best private restaurants and is locally famous for its adventurous smoked pork served with a pineapple salsa.
Whether you’ve come for a drink or for one of the overflowing international dishes (go for the ribs!), Calmos is a great spot to escape the parade of fine-dining tourists. L’Estaminet FRENCH $$$ ( 29-00-25; 103 Blvd de Grand Case; mains around €25; dinner) Traditional French fare in Grand Case? L’Estaminet is anything but! Take your taste buds on a gustatory adventure through the twisted mind of the owner and chef. Sample couplings of untraditional ingredients that prove that haute cuisine can be playful instead of pretentious. Lolos BBQ $ (mains €6-14) The big draw here for penny-pinchers is the collection of lolos between the main drag and ocean. These Creole barbecue shacks sit clustered around wooden picnic tables. There are six unique establishments (with oddly idiomatic names like Talk of the Town or Sky’s the Limit) comprising this steamy jungle of smoking grills – each one with its own specialty.
Lonely Planet France by Lonely Planet Publications
banking crisis, bike sharing scheme, British Empire, car-free, carbon footprint, centre right, Columbine, double helix, Frank Gehry, glass ceiling, haute couture, haute cuisine, Henri Poincaré, Honoré de Balzac, illegal immigration, Jacquard loom, Jacquard loom, Joseph-Marie Jacquard, Louis Blériot, Louis Pasteur, low cost carrier, Mahatma Gandhi, mass immigration, Murano, Venice glass, ride hailing / ride sharing, sensible shoes, Silicon Valley, supervolcano, trade route, urban renewal, urban sprawl, V2 rocket
But for the best global cuisine, try the following: » Av de Choisy, av d’Ivry and rue Baudricourt, 13e Cheap Chinese and Southeast Asian (especially Vietnamese) eateries. » Bd de Belleville, 11e & 20e North African food, especially couscous. » Passage Brady, 10e ( Offline map ) Covered passage crammed with Indian, Pakistani and Bangladeshi specialities. » Rue Au Maire, 3e ( Offline map ) Small Chinese noodle shops and restaurants. » Rue Cadet, rue Richer and rue Geoffroy Marie, 9e ( Offline map ) Triangle of streets with Jewish (mostly Sephardic) and kosher food. » Rue Cail, 10e ( Offline map ) Fabulous array of Indian restaurants. » Rue de Belleville, 20e Dine on Chinese, Southeast Asian or Middle Eastern. » Rue Ste-Anne, 2e ( Offline map ) The heart of Paris’ Japantown. » Rue des Rosiers, 4e ( Offline map ) Jewish restaurants (some Ashkenazic, some Sephardic, not all kosher) serving specialities from Central Europe, North Africa and Israel. Many are closed Friday evenings, Saturdays and Jewish holidays. ÉTOILE & CHAMPS-ÉLYSÉES This area is renowned for haute cuisine – and haute prices – but if you choose to eat at one of the finer restaurants for lunch on a weekday, you’ll save a bundle and still get to treat your tastebuds to an extraordinary meal. Make sure to reserve. Under-the-radar restaurants are scattered in the back streets; gourmet food and drink shops, some with attached eateries, garland place de la Madeleine (Click here ). Ladurée PATISSERIE € Offline map Google map ( www.laduree.fr; 75 av des Champs-Élysées, 8e; pastries from €1.50; 7.30am-11pm; George V) One of the oldest patisseries in Paris, Ladurée has been around since 1862.
RV Parking CAMPGROUND € Contact the tourist office about its two RV parking sites, one near the castle and with waste disposal and showers (€5, May to September), and one on the river (free, October to April). Eating L’Orangerie GASTRONOMIC €€€ ( 02 54 78 05 36; www.orangerie-du-chateau.fr; 1 av du Dr Jean Laigret; menus €35-80; lunch & dinner Tue-Sat) This acclaimed eatery is cloud nine for connoisseurs of haute cuisine. Plates are artfully stacked (duck liver, langoustine, foie gras) and the sparkling salon would make Louis XIV envious. On summer nights, dine in the courtyard. Les Banquettes Rouges TRADITIONAL FRENCH €€ ( 02 54 78 74 92; www.lesbanquettesrouges.com; 16 rue des Trois Marchands; menus €17-32; lunch & dinner Tue-Sat) Handwritten slate menus and wholesome food distinguish the Red Benches: rabbit with marmalade, duck with lentils and salmon with apple vinaigrette, all done with a spicy twist.
Choose your topping (chicken, roasted veg, beef carpaccio, foie gras with artichokes and honey vinaigrette) and it’s served up quick as a flash on toasted artisanal bread. Le Zinc TRADITIONAL FRENCH €€ Offline map Google map ( 02 47 20 29 00; 27 place du Grand Marché; menus €19.50-24.50; lunch Tue & Thu-Sat, dinner Thu-Tue) More concerned with market-fresh staples (sourced from the nearby Halles) than with Michelin stars and haute cuisine cachet, this bistro impresses with its authentic, attractive presentation of country classics (duck breast, beef fillet, river fish). Les Halles MARKET Offline map Google map (www.halles-de-tours.com; place Gaston Pailhou; 7am-7pm Mon-Sat, 7am-1pm Sun) Tours’ big daily market. Drinking Place Plumereau and the surrounding streets are plastered with grungy bars and drinking dens, all of which get stuffed to bursting on hot summer nights.
Lonely Planet China (Travel Guide) by Lonely Planet, Shawn Low
Albert Einstein, anti-communist, bike sharing scheme, call centre, carbon footprint, clean water, colonial rule, credit crunch, Deng Xiaoping, haute couture, haute cuisine, income inequality, indoor plumbing, land reform, mass immigration, Pearl River Delta, place-making, Rubik’s Cube, Skype, South China Sea, special economic zone, sustainable-tourism, trade route, upwardly mobile, urban planning, urban renewal, urban sprawl, women in the workforce, Xiaogang Anhui farmers, young professional
Bali Holiday ResortHOTEL ( GOOGLE MAP ; %2982 4580; fax 2982 1044; www.lammabali.com; 8 Main St, Yung Shue Wan; r Sun-Fri HK$300-750, Sat & holidays HK$700-1400; fYung Shue Wan) Near the ferry in Yung Shue Wan, Bali has basic, pleasant, tile-floored rooms with TVs and fridges, as well as family apartments. Upper-floor rooms with balconies are the nicest. Wi-fi on the patio. 5Eating One of the world’s greatest food cities, Hong Kong offers culinary excitement whether you’re spending HK$20 on a bowl of noodles or megabucks on haute cuisine. The best of China is well represented, be it Cantonese, Shanghainese, Northern or Sichuanese. What’s more, the international fare on offer – French, Italian, Spanish, Japanese, Thai, Indian, fusion – is the finest and most diverse in all of China. Hong Kong is an expensive place to dine by regional Chinese standards, but cheaper than Sydney, London or New York, and with more consistent quality of food and service than most eateries in mainland China.
oAntonioPORTUGUESE ( MAP GOOGLE MAP ; %2899 9998; www.antoniomacau.com; 7 Rua dos Clerigos, Taipa; meals MOP$350-1200; hnoon-10.30pm; g22, 26) The cosy mahogany-framed dining room, the meticulously thought-out menu and the entertaining chef, Antonio Coelho, all make this the go-to place for traditional Portuguese food. If you can only try one Portuguese restaurant in Macau, make it this one. oGuincho a GaleraPORTUGUESE ( MAP GOOGLE MAP ; %8803 7676; 3rd fl, Hotel Lisboa, 2-4 Avenida de Lisboa; meals MOP$550-1800; hnoon-2.30pm & 6.30-10.30pm; g3, 10) The international branch of Portugal's famous Fortaleza do Guincho, this luxuriously decorated restaurant brings Portuguese haute cuisine to Macau. The menu features well-executed classical dishes, with a couple of Macanese additions. Set meals are available at lunch (from MOP$300) and dinner (from MOP$600). Espaco LisboaPORTUGUESE, MACANESE ( MAP GOOGLE MAP ; %2888 2226; 8 Rua das Gaivotas, Coloane; meals MOP$250-800; hnoon-3pm & 6.30-10pm Thu & Sun-Tue, noon-10.30pm Fri & Sat; c; g21A, 25, 26A) The home-style dishes here are solidly good, but what makes this two-storey restaurant in Coloane village unique is the combination of Portugual-inspired decor and a Chinese village house – in other words, the space ('espaco'). 6Drinking Macau’s unique and atmospheric drinking places are far removed from the glitz of the Outer Harbour.
The most influential of the eight major regional cuisines of China, it’s known for complex cooking methods, an obsession with freshness and the use of a wide range of ingredients. Many Cantonese dishes depend on quick cooking over high heat – these require skills (versus patience over a stew) that are less common in other regional cuisines. Cantonese chefs are also masters at making new techniques sizzle in their language. Dishes such as sweet and sour pork, crab shell au gratin and tempura-style prawns show an open-mindedness to foreign ideas. When it comes to haute cuisine, even northern cooks would acknowledge the superiority of their Cantonese colleagues in making the best of expensive items such as abalone. Also, much of the costliest marine life to grace the Cantonese table, such as deep-sea fish and large prawns, simply don’t grow in inland rivers. 3Entertainment Your best resource for entertainment in Guangzhou is www.gzstuff.com. o191 SpaceLIVE MUSIC (191Space 191 Space Yinle Zhuti Jiuba MAP GOOGLE MAP ; %8737 9375; www.191space.com; 191 Guangzhou Dadao Zhonglu; h8pm-2am; mLine 5, Wuyangcun, exit A) Two steps from the metro exit, this is a throbbing dive that features live indie gigs from China and overseas every weekend.
Eastern USA by Lonely Planet
1960s counterculture, active transport: walking or cycling, Affordable Care Act / Obamacare, Albert Einstein, Berlin Wall, bike sharing scheme, Bretton Woods, British Empire, car-free, carbon footprint, centre right, collective bargaining, cuban missile crisis, desegregation, Donald Trump, East Village, Fall of the Berlin Wall, Frank Gehry, glass ceiling, Guggenheim Bilbao, haute cuisine, Hernando de Soto, illegal immigration, immigration reform, information trail, interchangeable parts, jitney, license plate recognition, Mason jar, mass immigration, McMansion, megacity, Menlo Park, new economy, New Urbanism, obamacare, Ralph Waldo Emerson, Ronald Reagan, Rosa Parks, Saturday Night Live, Silicon Valley, Skype, the built environment, the High Line, the payments system, transcontinental railway, union organizing, Upton Sinclair, upwardly mobile, urban decay, urban planning, urban renewal, urban sprawl, walkable city, white flight, Works Progress Administration, young professional
Boutique styling: sleek, white, minimalistic – king-sized beds and balconies with good views of Manhattan. 3B B&B $$ ( 347-762-2632; www.3bbrooklyn.com; 136 Lawrence St; dm/r incl breakfast $40/120; ) The 3rd floor unity of this downtown Brooklyn brownstone has been turned into a bright and contemporary four-room B&B. Eating In a city with nearly 19,000 restaurants, and new ones opening every single day, where are you supposed to begin? From Little Albania to Little Uzbekistan, your choice of ethnic eats is only a short subway ride away. A hotbed of buzz-worthy culinary invention and trends like artisanal doughnuts, farm-to-table pork sandwiches and haute cuisine reinterpretations of fried chicken, pizza and good ol’ burgers and fries, NYC’s restaurant scene, like the city is constantly reinventing itself. The latest foodie obsession is the flotilla of roving, tweeting food trucks, the 21st-century equivalent of the classic push-cart, selling gourmet cupcakes, dumplings and Jamaican curry goat and everything in between. A, B, C Those letter grades you see posted in the windows of every NYC restaurant aren’t the report cards of the owner’s kids.
It’s likely true, since according to the Zagat Guide (www.zagat.com), there are over 23,000 restaurants in the five boroughs (go ahead, do the math). Owing to its huge immigrant population and an influx of 49 million tourists annually, New York captures the title of America’s greatest restaurant city. Its diverse neighborhoods serve up authentic Italian food and thin crust-style pizza, all manner of Asian food, French haute cuisine and classic Jewish deli food, from bagels to piled-high pastrami on rye. More exotic cuisines are found here as well, from Ethiopian to Slavic. Don’t let NYC’s image as expensive get to you: the Zagat Guide says the average cost of a meal – including drink, tax and tip – is $42. There may be no free lunch in New York, but compared to other world cities, eating here can be a bargain. New England: Clambakes and Lobster Boils New England claims to have the nation’s best seafood, and who’s to argue?
USA Travel Guide by Lonely, Planet
1960s counterculture, active transport: walking or cycling, Affordable Care Act / Obamacare, Albert Einstein, Asilomar, Bay Area Rapid Transit, Berlin Wall, Big bang: deregulation of the City of London, big-box store, bike sharing scheme, Bretton Woods, British Empire, Burning Man, California gold rush, call centre, car-free, carbon footprint, centre right, Chuck Templeton: OpenTable, cuban missile crisis, desegregation, Donald Trump, Donner party, East Village, edge city, El Camino Real, Fall of the Berlin Wall, feminist movement, Frank Gehry, glass ceiling, global village, Golden Gate Park, Guggenheim Bilbao, Haight Ashbury, haute couture, haute cuisine, Hernando de Soto, Howard Zinn, illegal immigration, immigration reform, information trail, interchangeable parts, intermodal, jitney, license plate recognition, Mars Rover, Mason jar, mass immigration, Maui Hawaii, McMansion, Menlo Park, Monroe Doctrine, new economy, New Urbanism, obamacare, off grid, Ralph Nader, Ralph Waldo Emerson, RFID, ride hailing / ride sharing, Ronald Reagan, Rosa Parks, Saturday Night Live, Silicon Valley, South of Market, San Francisco, stealth mode startup, stem cell, supervolcano, the built environment, The Chicago School, the High Line, the payments system, trade route, transcontinental railway, union organizing, Upton Sinclair, upwardly mobile, urban decay, urban planning, urban renewal, urban sprawl, walkable city, white flight, working poor, Works Progress Administration, young professional, Zipcar
Boutique styling: sleek, white, minimalistic – king-sized beds and balconies with good views of Manhattan. 3B B&B $$ ( 347-762-2632; www.3bbrooklyn.com; 136 Lawrence St; dm/r incl breakfast $40/120; ) The 3rd floor unity of this downtown Brooklyn brownstone has been turned into a bright and contemporary four-room B&B. Eating In a city with nearly 19,000 restaurants, and new ones opening every single day, where are you supposed to begin? From Little Albania to Little Uzbekistan, your choice of ethnic eats is only a short subway ride away. A hotbed of buzz-worthy culinary invention and trends like artisanal doughnuts, farm-to-table pork sandwiches and haute cuisine reinterpretations of fried chicken, pizza and good ol’ burgers and fries, NYC’s restaurant scene, like the city is constantly reinventing itself. The latest foodie obsession is the flotilla of roving, tweeting food trucks, the 21st-century equivalent of the classic push-cart, selling gourmet cupcakes, dumplings and Jamaican curry goat and everything in between. A, B, C Those letter grades you see posted in the windows of every NYC restaurant aren’t the report cards of the owner’s kids.
Blue Lion FUSION $$$ ( 307-733-3912; 160 N Millward St; mains $15-34; from 6pm) In a precious cornflower-blue house, the Blue Lion offers outdoor dining under grand old trees on the deck. It creatively combines Thai and French influences in dishes such as beef tenderloin au bleu and green curry prawns. Snake River Grill MODERN AMERICAN $$$ ( 307-733-0557; 84 E Broadway; mains $21-52 from 5:30pm) With a roaring stone fireplace and snappy white linens, this grill creates notable American haute cuisine. Grilled elk chops and wild mushroom pasta show a tendency toward the earthy. Sample the extensive wine list and the homemade ice cream or soufflé for dessert. Bubba’s Bar-B-Que BARBECUE $$ ( 307-733-2288; 100 Flat Creek Dr; mains $5-15; 7am-10pm) Get the biggest, fluffiest breakfast biscuits for miles at this friendly and energetic bring-your-own-bottle (BYOB) eatery. Later on, it’s got a decent salad bar, and serves up a ranch of ribs and racks.
For an affordable B&B call in at Home by the Sea ( 877-332-2855; www.homebythesea.com; 444 Jackson St; d $105-115; ) , where crashing waves will (hopefully) lull you to sleep and first-class hospitality will wake you up. Food in this fishing village means a visit to the slick, view-embellished confines of newly opened Redfish ( 541-336-2200; 517 Jefferson St; mains $15-20; 7am-10pm Wed-Sun) for organic Northwest haute cuisine. GOLD BEACH Situated at the mouth of the fabulous Rogue River, Gold Beach attracts anglers and adventurers looking to zip upstream via jet boat into the Wild Rogue Wilderness area. Hikers can appreciate the area’s spectacular coastline; visit Cape Sebastian State Park , a rocky headland 7 miles south, for a panorama stretching from California to Cape Blanco. Get details at the visitors center (www.goldbeach.org; 94080 Shirley Lane; 9am-5pm) .
Frommer's Oregon by Karl Samson
airport security, Burning Man, carbon footprint, Frank Gehry, glass ceiling, haute cuisine, indoor plumbing, sustainable-tourism, transcontinental railway, upwardly mobile, urban renewal, urban sprawl, white picket fence, Works Progress Administration
However, families looking for a long beach and steady winds for flying kites will likely enjoy Lincoln City. Motel rates here, though often high for what you get, are generally better than those in beach towns that are longer on charm. You’ll also find an abundance of vacation homes for rent here. Likewise, restaurants catering to big families and small pocketbooks are the norm. Such restaurants purvey hot meals rather than haute cuisine, and you can eat your fill of seafood without going broke. Once referred to as “20 miracle miles,” Lincoln City is no longer the miracle it once was. Miracle miles have become congested sprawl, and a summer weekend in Lincoln City can mean coping with bumper-to-bumper traffic. Not surprisingly, many have come to think of this as “20 miserable miles.” If at all possible, come during the week or during the off season to avoid the crowds.
Extreme Money: Masters of the Universe and the Cult of Risk by Satyajit Das
affirmative action, Albert Einstein, algorithmic trading, Andy Kessler, Asian financial crisis, asset allocation, asset-backed security, bank run, banking crisis, banks create money, Basel III, Benoit Mandelbrot, Berlin Wall, Bernie Madoff, Big bang: deregulation of the City of London, Black Swan, Bonfire of the Vanities, bonus culture, Bretton Woods, BRICs, British Empire, capital asset pricing model, Carmen Reinhart, carried interest, Celtic Tiger, clean water, cognitive dissonance, collapse of Lehman Brothers, collateralized debt obligation, corporate governance, corporate raider, creative destruction, credit crunch, Credit Default Swap, credit default swaps / collateralized debt obligations, Daniel Kahneman / Amos Tversky, debt deflation, Deng Xiaoping, deskilling, discrete time, diversification, diversified portfolio, Doomsday Clock, Edward Thorp, Emanuel Derman, en.wikipedia.org, Eugene Fama: efficient market hypothesis, eurozone crisis, Fall of the Berlin Wall, financial independence, financial innovation, financial thriller, fixed income, full employment, global reserve currency, Goldman Sachs: Vampire Squid, Gordon Gekko, greed is good, happiness index / gross national happiness, haute cuisine, high net worth, Hyman Minsky, index fund, information asymmetry, interest rate swap, invention of the wheel, invisible hand, Isaac Newton, job automation, Johann Wolfgang von Goethe, John Meriwether, joint-stock company, Joseph Schumpeter, Kenneth Arrow, Kenneth Rogoff, Kevin Kelly, labour market flexibility, laissez-faire capitalism, load shedding, locking in a profit, Long Term Capital Management, Louis Bachelier, margin call, market bubble, market fundamentalism, Marshall McLuhan, Martin Wolf, mega-rich, merger arbitrage, Mikhail Gorbachev, Milgram experiment, money market fund, Mont Pelerin Society, moral hazard, mortgage debt, mortgage tax deduction, mutually assured destruction, Myron Scholes, Naomi Klein, negative equity, Network effects, new economy, Nick Leeson, Nixon shock, Northern Rock, nuclear winter, oil shock, Own Your Own Home, Paul Samuelson, pets.com, Philip Mirowski, Plutocrats, plutocrats, Ponzi scheme, price anchoring, price stability, profit maximization, quantitative easing, quantitative trading / quantitative ﬁnance, Ralph Nader, RAND corporation, random walk, Ray Kurzweil, regulatory arbitrage, rent control, rent-seeking, reserve currency, Richard Feynman, Richard Feynman, Richard Thaler, Right to Buy, risk-adjusted returns, risk/return, road to serfdom, Robert Shiller, Robert Shiller, Rod Stewart played at Stephen Schwarzman birthday party, rolodex, Ronald Reagan, Ronald Reagan: Tear down this wall, Satyajit Das, savings glut, shareholder value, Sharpe ratio, short selling, Silicon Valley, six sigma, Slavoj Žižek, South Sea Bubble, special economic zone, statistical model, Stephen Hawking, Steve Jobs, survivorship bias, The Chicago School, The Great Moderation, the market place, the medium is the message, The Myth of the Rational Market, The Nature of the Firm, the new new thing, The Predators' Ball, The Wealth of Nations by Adam Smith, Thorstein Veblen, too big to fail, trickle-down economics, Turing test, Upton Sinclair, value at risk, Yogi Berra, zero-coupon bond, zero-sum game
In the Japanese TV cooking show Ryōri no Tetsujin, literally “Ironmen of Cooking” (the American version is called The Iron Chef), chefs battled against each other to create dishes around a specific theme ingredient. Over time, bankers learned to cut and dice debt in more ways than any celebrity television chef. Securitization was a bacchanalian feast of unprecedented size for bankers and their acolytes. Securitization Recipes Securitization is a recipe for cutting and dicing debt into more debt. Like food recipes, securitization ranges from simple dishes to haute cuisine. The only ingredient is debt—mortgage loans, credit card loans, car loans, loans to companies, loans to people, loans to people who cannot pay, any loans at all. Poor quality loans are no barrier to an acceptable and edible final securitized product. Haute securitized debt depends on various condiments—SPVs, derivatives, bonds, tranches, over-collateralization, and excess spreads. Kitchen staff is needed—bankers and brokers to make loans; traders to structure the deal, price and hedge it; sales people; rating agencies to bless the deals as fit for investor consumption; servicers to monitor things; accountants to track the money; trustees to look after bondholders’ interests; lawyers to protect everybody, especially themselves.
airport security, availability heuristic, Bayesian statistics, Benoit Mandelbrot, Berlin Wall, Bernie Madoff, big-box store, Black Swan, Broken windows theory, Carmen Reinhart, Claude Shannon: information theory, Climategate, Climatic Research Unit, cognitive dissonance, collapse of Lehman Brothers, collateralized debt obligation, complexity theory, computer age, correlation does not imply causation, Credit Default Swap, credit default swaps / collateralized debt obligations, cuban missile crisis, Daniel Kahneman / Amos Tversky, diversification, Donald Trump, Edmond Halley, Edward Lorenz: Chaos theory, en.wikipedia.org, equity premium, Eugene Fama: efficient market hypothesis, everywhere but in the productivity statistics, fear of failure, Fellow of the Royal Society, Freestyle chess, fudge factor, George Akerlof, haute cuisine, Henri Poincaré, high batting average, housing crisis, income per capita, index fund, Intergovernmental Panel on Climate Change (IPCC), Internet Archive, invention of the printing press, invisible hand, Isaac Newton, James Watt: steam engine, John Nash: game theory, John von Neumann, Kenneth Rogoff, knowledge economy, locking in a profit, Loma Prieta earthquake, market bubble, Mikhail Gorbachev, Moneyball by Michael Lewis explains big data, Monroe Doctrine, mortgage debt, Nate Silver, negative equity, new economy, Norbert Wiener, PageRank, pattern recognition, pets.com, Pierre-Simon Laplace, prediction markets, Productivity paradox, random walk, Richard Thaler, Robert Shiller, Robert Shiller, Rodney Brooks, Ronald Reagan, Saturday Night Live, savings glut, security theater, short selling, Skype, statistical model, Steven Pinker, The Great Moderation, The Market for Lemons, the scientific method, The Signal and the Noise by Nate Silver, The Wisdom of Crowds, Thomas Bayes, Thomas Kuhn: the structure of scientific revolutions, too big to fail, transaction costs, transfer pricing, University of East Anglia, Watson beat the top human players on Jeopardy!, wikimedia commons
And third, as bad as their forecasts have been, the data that economists have to work with isn’t much good either. Correlations Without Causation The government produces data on literally 45,000 economic indicators each year.24 Private data providers track as many as four million statistics.25 The temptation that some economists succumb to is to put all this data into a blender and claim that the resulting gruel is haute cuisine. There have been only eleven recessions since the end of World War II.26 If you have a statistical model that seeks to explain eleven outputs but has to choose from among four million inputs to do so, many of the relationships it identifies are going to be spurious. (This is another classic case of overfitting—mistaking noise for a signal—the problem that befell earthquake forecasters in chapter 5.)
The Organized Mind: Thinking Straight in the Age of Information Overload by Daniel J. Levitin
airport security, Albert Einstein, Amazon Mechanical Turk, Anton Chekhov, Bayesian statistics, big-box store, business process, call centre, Claude Shannon: information theory, cloud computing, cognitive bias, complexity theory, computer vision, conceptual framework, correlation does not imply causation, crowdsourcing, cuban missile crisis, Daniel Kahneman / Amos Tversky, delayed gratification, Donald Trump, en.wikipedia.org, epigenetics, Eratosthenes, Exxon Valdez, framing effect, friendly fire, fundamental attribution error, Golden Gate Park, Google Glasses, haute cuisine, impulse control, index card, indoor plumbing, information retrieval, invention of writing, iterative process, jimmy wales, job satisfaction, Kickstarter, life extension, meta analysis, meta-analysis, more computing power than Apollo, Network effects, new economy, Nicholas Carr, optical character recognition, Pareto efficiency, pattern recognition, phenotype, placebo effect, pre–internet, profit motive, randomized controlled trial, Rubik’s Cube, Skype, Snapchat, statistical model, Steve Jobs, supply-chain management, the scientific method, The Wealth of Nations by Adam Smith, The Wisdom of Crowds, theory of mind, Thomas Bayes, Turing test, ultimatum game, zero-sum game
More grinding of wheat and skinning of fowl, perhaps. But the anthropological and historical record tells a very different story. In terms of food, our ancestors tended to eat what they could get their hands on. All kinds of things that we don’t eat today, because they don’t taste very good by most accounts, were standard fare only because they were available: rats, squirrels, peacocks—and don’t forget locusts! Some foods that we consider haute cuisine today, such as lobster, were so plentiful in the 1800s that they were fed to prisoners and orphans, and ground up into fertilizer; servants requested written assurance that they would not be fed lobster more than twice a week. Things that we take for granted—something as basic as the kitchen—didn’t exist in European homes until a few hundred years ago. Until 1600, the typical European home had a single room, and families would crowd around the fire most of the year to keep warm.
USA's Best Trips by Sara Benson
Albert Einstein, California gold rush, car-free, carbon footprint, desegregation, diversified portfolio, Donald Trump, Donner party, East Village, Frank Gehry, glass ceiling, Golden Gate Park, Haight Ashbury, haute couture, haute cuisine, if you build it, they will come, indoor plumbing, McMansion, mega-rich, New Urbanism, Ralph Waldo Emerson, rolodex, Ronald Reagan, side project, Silicon Valley, the High Line, transcontinental railway, trickle-down economics, urban renewal, urban sprawl, white flight, white picket fence, Works Progress Administration
* * * Sleep with the echo of our first president at the John Rutledge House Inn, the private home to one of the signers of the Constitution. George Washington mentioned the fab breakfast here in his diary, and the restored rooms and elegant common space evoke colonial times. The most fablantic town in Georgia is, of course, Savannah. The literate city filled with antebellum mansions and haute cuisine was made even more famous by what’s known as “the book” – Midnight in the Garden of Good and Evil, a Southern Gothic true crime novel based on a local hustler’s murder by a well-known antiques dealer. To see the original home to the transvestite star Lady Chablis from the book, shimmy into Club One, the first multistory entertainment complex in Savannah. For the oldest mansion in Savannah, head thee to the Olde Pink House.
Great Britain by David Else, Fionn Davenport
active transport: walking or cycling, Albert Einstein, Beeching cuts, British Empire, call centre, car-free, carbon footprint, clean water, colonial rule, Columbine, congestion charging, credit crunch, David Attenborough, Etonian, food miles, glass ceiling, global village, haute cuisine, illegal immigration, Isaac Newton, James Watt: steam engine, land reform, Livingstone, I presume, Mahatma Gandhi, mass immigration, mega-rich, negative equity, new economy, North Sea oil, Northern Rock, offshore financial centre, period drama, place-making, Skype, Sloane Ranger, South of Market, San Francisco, Stephen Hawking, the market place, trade route, transatlantic slave trade, transatlantic slave trade, upwardly mobile, urban planning, urban renewal, urban sprawl, Winter of Discontent
Breakfasts, light lunches, afternoon tea and dinners are served in a bright, elegant dining room or a lovely plant-filled courtyard. Highlights include pistachio-crusted local lamb and chocolate torte with fennel ice cream. Drapers Hall ( 01743-344679; St Mary’s Pl; mains £12-17.50; lunch & dinner) The sense of history is palpable in this well-fossilised 16th-century hall, fronted by an elegant Elizabethan facade. Award-wining, Anglo-French haute cuisine is divided between dark oak-panelled rooms decked out in sumptuous fabrics and antique screens. The connoisseur’s wine list is also well worthy of a special occasion. Drinking Armoury ( 01743-340525; www.armoury-shrewsbury.co.uk; Victoria Ave) There’s a great warmth and conviviality to this converted riverside warehouse. Towering bookshelves, old pictures and curios help straddle the divide between posh restaurant (mains £9 to £17) and informal pub; large, curved windows invite in plenty of light, while a plethora of blackboard menus invite you to sample wines, guest ales and hearty British dishes.
Return to beginning of chapter DRINKING There is an ever-expanding circuit of cool hang-outs for Cardiff’s urban cognoscenti. These are some of the latest picks around town. Cafe Bar Europa (Map; 2066 7776; 25 Castle St; 10am-5pm Tue-Sun) Favoured by an arty and politics crowd, the charismatic Europa is a daytime hang-out with fair-trade coffees, snacks and a friendly welcome. * * * HAUTE CUISINE & HIPPIE CHIC Cardiff’s hippest district is currently focused on the suburbs of Canton and Pontcanna, a few blocks strolling west from the guesthouses of Cathedral Rd. The area offers some distinct flavours of the new Cardiff. Le Gallois (off Map; 2034 1264; www.legallois.co.uk; 6-10 Romilly Cres, Canton; 2-course set lunches £12.95, dinner mains around £17; lunch & dinner Tue-Sat, lunch Sun) is still renowned as one of Cardiff’s finest despite some recent changes to the management.
Code Complete (Developer Best Practices) by Steve McConnell
Ada Lovelace, Albert Einstein, Buckminster Fuller, call centre, choice architecture, continuous integration, data acquisition, database schema, don't repeat yourself, Donald Knuth, fault tolerance, Grace Hopper, haute cuisine, if you see hoof prints, think horses—not zebras, index card, inventory management, iterative process, Larry Wall, late fees, loose coupling, Menlo Park, Perl 6, place-making, premature optimization, revision control, Sapir-Whorf hypothesis, slashdot, sorting algorithm, statistical model, Tacoma Narrows Bridge, the scientific method, Thomas Kuhn: the structure of scientific revolutions, Turing machine, web application
It should be planned into the project as work begins; it should be part of the technical fiber of the project as work continues; and it should punctuate the end of the project, verifying the quality of the product as work ends. 20.5. The General Principle of Software Quality There's no such thing as a free lunch, and even if there were, there's no guarantee that it would be any good. Software development is a far cry from haute cuisine, however, and software quality is unusual in a significant way. The General Principle of Software Quality is that improving quality reduces development costs. Understanding this principle depends on understanding a key observation: the best way to improve productivity and quality is to reduce the time spent reworking code, whether the rework arises from changes in requirements, changes in design, or debugging.
Surfaces and Essences by Douglas Hofstadter, Emmanuel Sander
affirmative action, Albert Einstein, Arthur Eddington, Benoit Mandelbrot, Brownian motion, Chance favours the prepared mind, cognitive dissonance, computer age, computer vision, dematerialisation, Donald Trump, Douglas Hofstadter, Ernest Rutherford, experimental subject, Flynn Effect, Georg Cantor, Gerolamo Cardano, Golden Gate Park, haute couture, haute cuisine, Henri Poincaré, Isaac Newton, l'esprit de l'escalier, Louis Pasteur, Mahatma Gandhi, mandelbrot fractal, Menlo Park, Norbert Wiener, place-making, Sapir-Whorf hypothesis, Silicon Valley, statistical model, Steve Jobs, Steve Wozniak, theory of mind, upwardly mobile, urban sprawl, yellow journalism, zero-sum game
Even when people reach such high peaks of creativity, they do so totally through their conceptual repertoire that comes from their mundane existence. Each of us is continually creating extensions of or variations on what we already know, and at the base of this huge edifice lie our most primitive needs. And our constant quest to meet these primitive needs leads us to undertake activities having seemingly unlimited levels of sophistication. The need for food gave rise to haute cuisine; the need for warmth gave rise to high fashion; the need for shelter gave rise to architecture; the need to move about gave rise to vehicles of innumerable sorts; the need to mate gave rise to erotic art and innumerable love songs and poems; the need to reproduce gave rise to families and their interactions; the need to exchange goods gave rise to huge networks of interdependent economies; the need to cooperate gave rise to governments; the need to understand the world gave rise to science; the need to communicate gave rise to a thousand constantly-evolving technologies… We humans have created an unlimited cornucopia of elaborate variations on the themes of what we know, but we are incapable of going beyond that.
Nobody's Perfect: Writings From the New Yorker by Anthony Lane
a long time ago in a galaxy far, far away, colonial rule, dark matter, Frank Gehry, haute cuisine, Index librorum prohibitorum, Mahatma Gandhi, Maui Hawaii, moral hazard, Norman Mailer, profit motive, Ronald Reagan, sexual politics, The Great Good Place, trade route, University of East Anglia, Upton Sinclair, urban decay, urban planning
Although I am not a good cook, I am not a dreadful one, either; I once had a go at mouclade d’Aunis, once made a brave fist of cul de veau braisé Angevin, and once came very close to buying a carp. Last summer, I did something difficult with monkfish tails; the dish took two days to prepare, a full nine minutes to eat, and three days to wash up after. But an hour in front of my cookbooks is enough to slash my ambitions to the bone—to convince me that in terms of culinary evolution I remain a scowling tree-dweller whose idea of haute cuisine is to grub for larvae under dead bark. And we all know the name of the highly developed being standing tall at the other end of the scale. Super-skilled, free of fear, the last word in human efficiency, Martha Stewart is the woman who convinced a million Americans that they have the time, the means, the right, and—damn it—the duty to pipe a little squirt of soft cheese into the middle of a snow pea, and to continue piping until there are “fifty to sixty” stuffed peas raring to go.
The Snowball: Warren Buffett and the Business of Life by Alice Schroeder
affirmative action, Albert Einstein, anti-communist, Ayatollah Khomeini, barriers to entry, Bob Noyce, Bonfire of the Vanities, Brownian motion, capital asset pricing model, card file, centralized clearinghouse, collateralized debt obligation, computerized trading, corporate governance, corporate raider, Credit Default Swap, credit default swaps / collateralized debt obligations, desegregation, Donald Trump, Eugene Fama: efficient market hypothesis, global village, Golden Gate Park, Haight Ashbury, haute cuisine, Honoré de Balzac, If something cannot go on forever, it will stop - Herbert Stein's Law, In Cold Blood by Truman Capote, index fund, indoor plumbing, intangible asset, interest rate swap, invisible hand, Isaac Newton, Jeff Bezos, John Meriwether, joint-stock company, joint-stock limited liability company, Long Term Capital Management, Louis Bachelier, margin call, market bubble, Marshall McLuhan, medical malpractice, merger arbitrage, Mikhail Gorbachev, money market fund, moral hazard, NetJets, new economy, New Journalism, North Sea oil, paper trading, passive investing, Paul Samuelson, pets.com, Plutocrats, plutocrats, Ponzi scheme, Ralph Nader, random walk, Ronald Reagan, Scientific racism, shareholder value, short selling, side project, Silicon Valley, Steve Ballmer, Steve Jobs, supply-chain management, telemarketer, The Predators' Ball, The Wealth of Nations by Adam Smith, Thomas Malthus, too big to fail, transcontinental railway, Upton Sinclair, War on Poverty, Works Progress Administration, Y2K, yellow journalism, zero-coupon bond
By the time Peter came home from Stanford that summer, she was growing tomatoes in the yard on Farnam Street and searching for Pepsi at thirty cents off a gallon. After so many months, “I never gave it a thought,” Astrid says. “It just happened naturally.”1 Astrid “just disappeared” from the downtown scene, says an acquaintance.2 Meeting her, Buffett’s friends were taken aback at the match. She was sixteen years younger, a blue-collar girl. Nonetheless, she knew everything that Buffett didn’t about haute cuisine and fine wines, shellfish forks and chef’s knives. In contrast to Susie’s spending habits and preference for all things modern, Astrid haunted junk shops looking for bargain antiques. She prided herself on paying the least amount possible for her thrift-shop wardrobe; so parsimonious was Astrid that she made Buffett look like a wastrel. Far more of a homebody than Susie, her interests—cooking, gardening, bargain hunting—were narrow compared to Susie’s constantly expanding and evolving tastes.
Southeast Asia on a Shoestring Travel Guide by Lonely Planet
active transport: walking or cycling, airport security, Alfred Russel Wallace, anti-communist, British Empire, call centre, car-free, carbon footprint, clean water, clockwatching, colonial rule, Google Earth, haute cuisine, indoor plumbing, large denomination, low cost carrier, Mason jar, megacity, period drama, Skype, South China Sea, spice trade, superstar cities, sustainable-tourism, trade route, urban sprawl, white picket fence, women in the workforce
* * * About Art & Craft Café VEGETARIAN $$ (Na Thon; dishes 80-180B; breakfast & lunch; ) An artistic oasis in the midst of hurried Na Thon, this cafe serves an eclectic assortment of healthy and wholesome food, gourmet coffee, and, as the name states, art and craft, made by the owner and her friends. Relaxed and friendly, this is also a gathering place for Samui’s dwindling population of bohemians and artists. Nikki Beach LOUNGE (www.nikkibeach.com/kohsamui; Lipa Noi) The acclaimed luxury brand has brought their international savoir faire to the secluded west coast of Ko Samui. Expect everything you would from a chic address in St Barts or St Tropez: haute cuisine, chic decor and gaggles of jetsetters. Themed brunch and dinner specials keep the masses coming throughout the week. Information Bangkok Samui Hospital ( 0 7742 9500, emergency 0 7742 9555) Your best bet for just about any medical problem. Hyperbaric Chamber ( 0 7742 7427; Big Buddha Beach) The island’s dive medicine specialists. Immigration Office ( 0 7742 1069; Na Thon; 8.30am-noon & 1-4.30pm Mon-Fri) Expect extensions to take the entire afternoon.
England by David Else
active transport: walking or cycling, Albert Einstein, back-to-the-land, Berlin Wall, British Empire, call centre, car-free, carbon footprint, colonial rule, Columbine, congestion charging, David Attenborough, David Brooks, Etonian, food miles, glass ceiling, haute cuisine, Isaac Newton, James Watt: steam engine, Mahatma Gandhi, mass immigration, new economy, New Urbanism, out of africa, period drama, place-making, sceptred isle, Skype, Sloane Ranger, South of Market, San Francisco, Stephen Hawking, the market place, trade route, transatlantic slave trade, transatlantic slave trade, unbiased observer, upwardly mobile, urban planning, urban renewal, urban sprawl, Winter of Discontent
Breakfasts, light lunches, afternoon tea and dinners are served in a bright, elegant dining room or a lovely plant-filled courtyard. Highlights include pistachio-crusted local lamb and chocolate torte with fennel ice cream. Drapers Hall ( 01743-344679; St Mary’s Pl; mains £12-17.50; lunch & dinner) The sense of history is palpable in this well-fossilised 16th-century hall, fronted by an elegant Elizabethan facade. Award-wining, Anglo-French haute cuisine is divided between dark oak-panelled rooms decked out in sumptuous fabrics and antique screens. The connoisseur’s wine list is also well worthy of a special occasion. Drinking Armoury ( 01743-340525; www.armoury-shrewsbury.co.uk; Victoria Ave) There’s a great warmth and conviviality to this converted riverside warehouse. Towering bookshelves, old pictures and curios help straddle the divide between posh restaurant (mains £9-17) and informal pub; large, curved windows invite in sheds of light, while a plethora of blackboard menus invite you to sample wines, guest ales and hearty British dishes.