Food

Propeller / Facebook

Pop-up restaurants have been becoming increasingly popular all over Louisiana. These nomadic entrepreneurs move into bars and restaurants, often serving delicious, unconventional food for armies of devoted diners. To find out more about these indie bands of the restaurant world, we go to the source, speaking with some of the newest and most exciting pop-ups in New Orleans at the 2015 Propeller Pop event.

Gordon's Be Back Fish House

Jul 17, 2015

P&D Soul Food Kitchen

Jul 17, 2015

Abruzzo is a pristine region of Italy 'hidden in plain sight'

Jul 17, 2015
Luigi_Alesi / Flickr

Just an hour-and-a-half outside of Rome, Abruzzo is an agricultural breadbasket that doesn't make the itinerary of most tourists to Italy. "It just seemed like it was hidden in plain sight," says Adam Leith Gollner, a contributing editor at Saveur who explored the region for "The Road to Abruzzo."

Bread for the World / Flickr

Genetically modified organisms (GMOs) are a contentious issue, and Mark Lynas has been on both sides of the debate. In the '90s he was an early member of the anti-GMO movement in the U.K., vandalizing field trials of genetically modified crops and targeting Monsanto's offices. While researching climate change years later, he changed his mind about GMOs. "I was in the position where I was defending the science on climate change and almost denying the science on GM crops," he says. "I felt that was an impossible situation for me to be in."

Ian McNulty

The history of commercial baby food in the US

Jul 16, 2015
Thomas Hawk / Flickr

Popular since its invention in the early 20th century, commercial baby food was seen as a product of convenience for women. "They were advertised as safe, modern and better than you could prepare at home," says Amy Bentley, author of Inventing Baby Food and associate professor in the Department of Nutrition, Food Studies and Public Health at New York University.

The Vilna Vegetarian Cookbook

In the 1930s, Fania Lewando ran a popular restaurant in Vilna, Poland, that served vegetarian cuisine to poets and artists, including Marc Chagall. Lewando also wrote a cookbook, which Barbara Mazur discovered in the rare book room at YIVO Institute for Jewish Research. Mazur explains the history behind The Vilna Vegetarian Cookbook, and shares Lewando's recipe for Carrot Schnitzel.

Dan Silvers / Flickr

This week on Louisiana Eats!, we go behind the scenes at the biggest annual cocktail gathering in the world, Tales of the Cocktail.

To eat gelato like an Italian, serve it soft

Jul 10, 2015
derekskey / Flickr

Dear Lynne,

Is the only difference between gelato and ice cream in the language you speak and the higher price for an Italian word?

-Jill from Addison

Dear Jill,


Related: Mario Batali: Use over-ripe fruit in gelato for more intense flavor

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