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Voices: Weary Epicurean
The Weary Epicurean—May 13, 2008
13 May 2008
Robin Peterson of the Chicago Weekly recently commented on the rather cool reception by American college students of the popular food movement commonly known as Slow Food...
The Weary Epicurean—May 6, 2008
06 May 2008
In his fascinating and hilarious kitchen memoir Heat, Bill Buford proposes a useful dichotomy of cooks. Basically, there are “pastry cooks” and “meat cooks.” He ...
The Weary Epicurean—April 29, 2008
29 Apr 2008
We are living in the golden age of television cooking contests...
The Weary Epicurean—April 22, 2008
21 Apr 2008
It is, at last, that time of year when the leaves turn green, the sleeves grow short, and the beer is served with lemon: springtime...
The Weary Epicurean—April 15, 2008
15 Apr 2008
I have a perpetual bone to pick with those who refuse to acknowledge the culinary arts as Art with a capital “A.”...
The Weary Epicurean—April 8, 2008
07 Apr 2008
There is no meal dearer to the heart of the typical college student than Sunday brunch...
The Weary Epicurean—March 11, 2008
11 Mar 2008
I write a lot about “authenticity” in this column, and you know, that gets a little strained at times. I ...
The Weary Epicurean—March 4, 2008
04 Mar 2008
Recently, a friend of mine turned me on to a camp classic called Martha, Inc.: The Story of Martha Stewart. It’s a made-for-T.V. ...
The Weary Epicurean—February 19, 2008
19 Feb 2008
If you take the Cicero Avenue exit off I-55 and turn left onto Archer Avenue, there’s an outstanding Polish grocery store and deli called Bobak’s Sausage Company. Fr...
The Weary Epicurean—February 12, 2008
11 Feb 2008
A friend of mine mentioned Jamie Oliver, of The Naked Chef fame, at dinner the other night, and I was reminded of the whole issue of food television...
The Weary Epicurean—February 5, 2008
05 Feb 2008
I’ve noticed a minor craze among Midwestern college students for elaborate juicing machines. ...
The Weary Epicurean—January 29, 2008
29 Jan 2008
Michael Pollan would be the last person I’d expect to write a book called In Defense of Food. Up until now, what I’ve read by him has been mostly in what you might call a hostile vein. Hi...
The Weary Epicurean—January 25, 2008
25 Jan 2008
Madison. Sweet home of beef, bread, and beer. Lovely wheels of sharp yellow cheddar cheese, bratwursts boiled in water and vinegar, pint glasses of milk at every meal...
The Weary Epicurean—November 27, 2007
27 Nov 2007
As you perhaps might have guessed, Thanksgiving is one of my favorite days of the year...
The Weary Epicurean—November 20, 2007
20 Nov 2007
At one point or another, I have heard every sort of establishment, from the local gyro shop to true haute cuisine, described as serving “gourmet comfort food” (GCF). It...
The Weary Epicurean—November 13, 2007
12 Nov 2007
According to Wikipedia, food politics “are the political aspects of the production, control, regulation, inspection, and distribution of food.”...
The Weary Epicurean—November 6, 2007
05 Nov 2007
Just add water We all begin life as soupeaters, essentially...
The Weary Epicurean—October 30, 2007
29 Oct 2007
A proper cookbook can make the difference between someone who doesn’t know how to cook and someone who “tries a thing or two every now and then.” I...
The Weary Epicurean—October 23, 2007
22 Oct 2007
Chicago is renowned for its late-night, greasy fare. It’s amazing how many ways they’ve figured out to encase pork butt and heat it on a flat-top grill. Yo...
The Weary Epicurean—October 16, 2007
15 Oct 2007
Your parents may very well be arriving this Friday. You’re probably obsessing over this. ...
The Weary Epicurean—October 9, 2007
08 Oct 2007
Chicago has a lot more Mexican cuisine to offer than the Bartlett burrito station...
The Weary Epicurean—October 2, 2007
02 Oct 2007
Better Grocery Options Hyde Park grocery options, it is often lamented, are limited...
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