The Way We Ate: 100 Chefs Celebrate a Century at the American Table by Noah Fecks and Paul Wagtouicz

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Seen & Read: October 24, 2013

Food Arts Staff - October 24th, 2013

The Way We Ate: 100 Chefs Celebrate a Century at the American Table by Noah Fecks and Paul Wagtouicz
In an effort to share some of the best recipes of the 20th century, food photographers Fecks and Wagtouicz reached out to chefs and food writers, who developed original recipes inspired by a specific year in history, from 1901 to 2000. (Click on the image above to view dishes from the book including a Raspberry-cured salmon with salmon tartare, ginger, and Meyer lemon from chef Ben Pollinger; sliced foie gras with buttered toast soubise, blackberry/port mostarda, crispy pork, and soft blue cheese; and Anita Lo's apple/salted caramel beignets.)—Abbe Lewis, associate editor

Flour Girls: A New Crop of Clothing and Confection Obsessives, Vogue
Another fashion industry defector, Amirah Kassem aka ("the cake girl") tells the story of her baking business, called Flour Shop. —Beverly Stephen, executive editor

The Automated Japanese Restaurant Without Waiters, BBC
No waiters, just high-speed conveyer belts. Is this a glimpse into the future? —A.L.

Eating Habits of World Leaders, The Telegraph
Some favor the norm (Churchill’s love of oysters and Stilton), and some not quite so much (Nixon’s cottage cheese/pineapple/ketchup concoction). —A.L.