Chef's Blog

The CIA’s New York Campus: Rich in Food and History

On normal days I meet with my students in classrooms or gardens. I’m a Professor in Applied Food Studies at The Culinary Institute of America in Hyde Park, NY, and my students are interested in sustainability and culture as well as cooking. We recreate historical recipes like Aztec amaranth cookies, […]

Chef's Notes Plus

Virtual Vacation: Street Foods of China

Throughout history, food for the “common,” everyday people has been produced and consumed as a communal affair. Retreating to one’s private quarters to eat a meal alone or in a very small group is a relatively recent development, found mostly in industrialized regions. Interestingly, many cultures struggle to understand the […]