We’ve never had it so good.
Writers that formerly would’ve confined themselves to film or theater or investigative journalism are now typing furiously over charcoal grilled mutton, hammering out columns on salted cod and blogging wildly about cheese from the Caucasus.
There is no keeping up.
But via the magic of Twitter and Tumblr we can at least, crusty prospector-like, pan out a few grams of pure writerly gold. This is not a best of, it’s more of a “these are some of the really good ones that somehow stuck in our memory bank from 2012”-list. Where did ketchup go wrong? It’s one of the few condiments I can’t stomach. Great history piece on the abuse of this formerly wonderful sauce:
The Cosmopolitan Condiment: An exploration of ketchup’s Chinese origins. by Dan Jurafsky http://www.slate.com/articles/life/food/2012/05/ketchup_s_chinese_origins_how_it_evolved_from_fish_sauce_to_today_s_tomato_condiment.single.html
Dallas architect and barbecue blogger Daniel Vaughn’s breakout article. The writer visits B&B Charcoal, Inc. in Jeddo Texas and files: Lone Star Dispatch: Breaking Coal in Jeddo, Texas http://southernfoodways.blogspot.com/2012/09/lone-star-dispatch-breaking-coal-in.html
The new-fangled auto-playing videos are annoying as Hell, but Roads & Kingdoms is one of the great food/travel sites. Matt Goulding visits Basque-land and knocks one out of the park. Foodporn: Grilled Caveman Steak in the Basque Country http://roadsandkingdoms.com/2012/foreplay-grilld-bone-in-rib-eye-extebarri-spain/
I dream of one day settling down in Istanbul. I’d be happy in a shabby apartment somewhere near the Golden Horn where I could eat hamsi and drink coffee and play cards with the other old Turks. Ansel Mullins and Yigal Schleifer author the Istanbul Eats food blog. After reading the following, I booked a flight to the city to try and find this roving tea man http://istanbuleats.com/2012/02/osmans-truck-occupy-karakoy/
You have to travel north out of New Orleans to get into the Deep South. Maybe that’s why the barbecue scene there has never been able to compete with southern states like Alabama and Tennessee. One of the great Louisiana food writers, Ian McNulty, took a look at the new wave of barbecue restaurants popping up in the Crescent City http://www.bestofneworleans.com/gambit/new-orleans-barbecue/Content?oid=1968281
Now it’s your turn. Tell us about your favorite food articles of 2012.