Reprinted with permission from Artisan Market © 2013 Watkins Publishing Limited. Photography by Watkins Publishing Limited. Distributed by Sterling Publishing Inc.
Creamy crab terrine and scallion tart from The Artisan Market by Emma MacDonald.
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Seen & Read: September 19, 2013

Food Arts Staff - September 19th, 2013

The Artisan Market by Emma MacDonald
The chef and founder of UK deli The Bay Tree shares her techniques on pickling, smoking, curing, and conserving. —Abbe Lewis, associate editor

A Tiny Nation with a Big Bite, The New York Times Style Magazine
The Times T magazine take a look at the new dining scene evolving in Singapore—way beyond the hawker food that long captured attention. "Even the cabbies are obsessive gourmands," says writer Howie Kahn. —Beverly Stephen, executive editor

Raw Pork: Tasty Delicacy or Too Gross to Contemplate?, The Globe and Mail
Canadian chefs find a fascination with raw pork. Pork tartare…I’m not sure if my wild fear of food poisoning would allow me to try it. —Abbe Lewis

In Pursuit of Tastier Chickens, a Strict Diet of Four-Star Scraps, The New York Times
Let them eat chicken. If the chickens turn out as fabulous as the restaurants whose four-star scraps are feeding them, Ariane Daguin's Green Circle chickens may be the new menu darlings. Her company D'Artagnan is experimenting with feeding a special breed from scraps from the restaurants where they will be served—Daniel chickens will eat scraps from Daniel, and so forth. Think of it as a micro terroir. "It's kind of like a weird competition," David Burke told the Times, "It's like my chicken eats better than yours." —Beverly Stephen

David Chang: The Anxiety of Influence, Vogue
Insightful profile of David Chang's meteoric rise from East Village noodle bar to international star chef/restaurateur. Disarmingly forthcoming, at one point Chang tells the interviewer John Powers, "I can't stand going into my own restaurants now. They're so fucking loud." And he frankly admits he's tormented by more existential questions than even Woody Allen could imagine. —Beverly Stephen

Hard Truths About Our Soft Bodies, The New York Times
Frank Bruni focuses on why bigger is not always better. —Philippa Riley, advertising & events coordinator

Chinese Tourists Spend and Offend Freely, The New York Times
Chinese are now the biggest tourism spenders—$102 billion last year. The hospitality industry is struggling to keep up with their needs and desires. —Beverly Stephen