Blog Posts by Subject: Food

The first Friday in June is National Doughnut Day.

Usually I am skeptical of nonsensical food holidays. Did the cinnamon-sugar lobby come up with this? The lard council?

Still, National Doughnut Day grabbed my attention. So I checked Chase's Calendar and the sources cited in the Wikipedia article.

It's time to CELEBRATE!

Should we worry about a Medicare Meltdown? Is a newly identified autoimmune disease responsible for instances of demonic possession recorded in the past? What is the Secret History of Coffee, Coca & Cola? How can we best care for aging parents (and ourselves)? How has "tinkering" made America great? What is it like to grow up as the child of concentration camp survivors? What is an extreme desert? What dangers lurk behind the scenes at large food companies? How do food trucks contribute to life in NYC? How many different faces has Manhattan's SoHo worn? What's the true story behind the prices we pay and what are those prices telling us? What do you 

You are what you eat is the common adage, but What you eat describes who you are is more appropriate for circa 1960s Madison Avenue and New York City.

The power lunch. Two-for-one happy hour. The business dinner. A sandwich from the corner diner. Scotch at 11am.

Food and drink play an important role in Mad Men.

There are lots of reasons to want to recreate favorite restaurant recipes at home. A happy memory of a meal, maybe at a place that no longer exists; the pure challenge of replicating that mystery sauce or seasoning; the desire to be thrifty, cooking in more and eating out less; improving cooking skills through imitation... having already had a taste of perfection. Some restaurant meals are just inspirational to the home cook.

Simon loved peanut butter and only three other foods. Like many kids, it was hard for him to break his eating routine. Luckily for him, peanut butter was plentiful at Nutley School. The principal was named Mrs. Filbert (a type of nut), and the school had teachers called Mrs. Hazel and Mr. Almond. Havoc almost erupted when new student Grant arrived. Grant was on a peanut-free diet. Eating even a single peanut could make him very sick, so it was extremely important for him to avoid any contact with peanuts.

E. coli in spinach. Salmonella in peanut butter. Pink slime. Horse meat! It seems like every year there is a new food safety scandal, and efforts made to reform the enormous industry that delivers calories (good ones and bad ones) to our mouths.

Have you seen the Library's long-running exhibition "Lunch Hour" yet? If not, this is your last chance, for it closes on Sunday, February 17. To whet your appetite, I'd like to present a delightful volume that was recently added to the Spencer Collection.

If you are like me, then the one thing you would like about Valentine's Day is the day after: chocolates on sale!

Godiva, Ferrara, chocolate truffles, M&Ms, you name it — all those brand name sweets at 50% off or on a buy-one-get-one-free basis totally makes up for this senseless tradition.

Carliss Pond, author of Taste of Broadway and Sizzle in Hell's Kitchen spoke at the Columbus Library last year. It was great to have an author speak about the Hell's Kitchen neighborhood, which has come to be known as Clinton in recent years. Sizzle in Hell's Kitchen chronicles the diverse restaurants available on Ninth Avenue, including 38 different restaurants representing 27 different cuisines.

Is NYPL obsessed with food? Maybe, but that's not necessarily a bad thing. The popular Lunch Hour NYC exhibition at the Stephen A. Schwarzman Building opened June 2012 and runs through February 17. It celebrates over a century of New York lunches. Don't miss the online exhibit and the menu collection. In conjunction with the exhibit, NYPL has hosted multiple programs, events, and blogs about food, including book talks by cookbook authors on everything from pizza to the history of salad, cooking demos, and food-related lectures ranging from Civil War rations to Jewish delis in America.

I like to cook, but I am not much of a baker. There is one yearly exception... the transition to autumn and then the holiday season usually puts me in a baking mood. For the past few Christmases I've made biscotti — Italian cookies flavored with nuts, spices, or dried fruits. They are something of a tradition in my family. This year when I got out my mixing bowl I grabbed a dry measure for the flour and sugar, but then I put it away. I decided not to use it.

Musical recipes... a soul food journey... a history of peanut butter... food bloggers... urban farmers and foragers...Dirt Candy... Julia Child... America's banana king... the hidden financial and political aspects of food... the astrological signs of the delicatessen... foodways of the African diaspora... cooking on TV. The Lunch Hour NYC exhibition currently at the Schwarzman Building has inspired us to offer some truly varied food related programs at the Mid-Manhattan Library. If you haven't seen this fascinating exhibit, which looks back at a century of New York lunches, why not combine a visit with one of our upcoming programs?

Although the rapidly approaching holidays usually only induces feelings of anxiety, I do look forward to getting out the cookware and making my tried and true holiday desserts and side dishes such as English trifle, Danish rice pudding (risengrød a la mande) and sweet potatoes baked in a sauce of maple syrup, butter and BOURBON!

I am a vegan, natural health food nut, and now I am on a gluten-free diet, so I was interested to see what food libraries are out there. I used to be a big fan of the Food Network Channel; I loved watching the Food Network Challenge show, which I believe has been discontinued. I cook natural grains and I made my own bread and apple pies as a teenager. I love vegetables, fruit, and health food stores. Below is a selection of the food libraries and museums that I found.

Did you know that some of your favorite dishes from a Chinese take out restaurant have interesting stories behind them? The origin of their names, the ingredients used and how they were conceived and transformed in America all make fascinating tales in food history.

A confession: I've never cooked a turkey. Sides, yes. Desserts, of course. But a turkey? Nope. I leave that to the experts. For me, turkey is the least exciting part of Thanksgiving. Sure, it may be the perfect vehicle for cranberry sauce. And turkey leftovers do make for a tasty soup, but if I had my druthers, I'd just as soon stick to chicken.

All this turkey bashing is just my way of explaining why you won't find any turkey basting in my Thanksgiving picks below. Everyone has their own method of preparing the bird, and I certainly wouldn't want anyone taking advice from a turkey novice, like myself. But, based on the delicious — and decidedly non-turkey — recipes 

I recently had two French couchsurfers stay with me. I went downstairs to find the guy in the kitchen rummaging through my refrigerator. I asked him what he was looking for. He said milk. I said I don't have milk... well... just almond milk. He said to not have milk was un-American.

I don't even know what that means.

The City University of New York, CUNY Career PATH program supports adult workers without jobs and those looking to advance their careers. This program provides opportunities to earn industry-recognized credentials and college credits and to find jobs in one of these five sectors:

This summer the staff of the Children's Center at 42nd Street planned an array of food-related craft activities to help highlight the ongoing Lunch Hour NYC exhibition. We started with bean/lentil picture frames and moved on to food label collage. On August 3rd, we decided to try an edible activity involving sushi made out of an array of tasty treats.