King empire

FERN’s Friday Stream: Fit for a King?

welcome to FERN’s Friday Stream (#FFF), where we share stories from this week that got us thinking.

The diet of kings? Vegetables and bread, apparently.

The New York Times

“Anglo-Saxon kings long reigned in the popular imagination as rapacious meat-eaters, eagerly feasting on thick slices of mutton and beef, washed down with copious amounts of mead and beer,” writes Maria Cramer. “However, it appears their diet leaned more towards vegetables, grains and bread, according to a study published this month in Anglo-Saxon England and could undermine menu choices in modern restaurants that claim to replicate the medieval ages. “

How to be famous for food


“The paths to becoming famous in the field of food were quite limited: first, you had to cook really well, or at least know what good cooking was and have a particularly fine way with words. happen by creating an incredible cookbook or writing a New York essay that would inspire a memoir, which in turn would spawn a genre-defining series of travels.You could popularize nascent food movements or demonstrate new skills that have blown the audience. It helped if you were relatable and people liked you, or at least enjoyed watching you yell at others. But people are increasingly living their lives online and through social media, giving rise to new, bumpier roads to fame.Today, all a budding culinary celebrity needs is a decent video camera, a hook, and goddamn the algorithm.

What is a slushie anyway?


“Recently, after a particularly invigorating car wash, I had a yen for a slushie,” writes Ian Bogost. “At QuikTrip, it’s called a Freezoni, a curious quasi-Italian aspiration that has nothing to do with the product distributed. For my palate, the slushie was no good: too moist, not frozen enough, like it was already half melted from being left in a vehicle cup holder for too long. This made me wonder: why are slushies so different from each other? Then the thought solidified into a more existential brain freeze, as I realized I couldn’t even guess what could separate a Freezoni from a Slurpee, let alone an Icee from a mush. What is a slushie anyway? I had no idea, and barely a hunch.

The importance of Slavic charcuterie

Life & Thyme and KCET/PBS SoCal

“While other migrant groups like Chinese Americans carved out a place for themselves in the United States with restaurants, Slavic migrants made a habit of opening delis. The reason is rooted in their stories”, writes Marianne Dhenin. “‘In Russia, the opening of restaurants was not generalized'”, explains [Darra] Goldstein from the early 20th century and the Soviet era. “It was more of delis or food stores for the communities they represented, so people could go and get the foods that were important to them.” These stores sold salads, sausages, salami and something called polufabrikator half-baked foods… It was this tradition of delicatessens and markets offering prepared meals, dozens of fresh salads, wholesome breads, sweet preserves and sour pickles that Slavic immigrants revived in the cities of the United States.

How a Midwestern Farm Boy and Korean Immigrant Shaped Chinese Cuisine in the United States

To taste

“For many Chinese Americans in 2022, La Choy is synonymous with cultural inauthenticity, even appropriation. With its softened chopstick font against a royal blue background, the name itself is a vague caricature of Chef Boyardee-style East Asian delicacies. For others, the brand barely registers as Chinese food cosplay, strictly for non-Chinese Americans,” writes Cathy Erway. “But the sauce thickens when you consider the duo that started it all. Somehow it was a Korean immigrant named Ilhan New and an American named Wallace ‘Wally’ Smith who teamed up in Great Depression-era Detroit to build an empire that would eventually make from ‘Chinese’ a home cooked meal for much of America. .”