Food news antipasto

December 4, 2022 by
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Food is a significant contributor to cultural heritage, and UNESCO recognizes exceptional food items by adding them to its Cultural Heritage List. The latest food to officially become part of the “intangible cultural heritage of humanity” is the French baguette. President Emmanuel Macron described the baguette as “250 grams of magic and perfection in our daily lives.”

Dan Leader’s 4-hour baguette from Food52

Scrolling through vintage cookbooks – especially those from the 1960s and 70s – often leads me wonder what the heck people were thinking. There are dishes that run the gamut from puzzling to off-putting to downright wacky. Every so often I have been tempted to try one of these weird recipes to see if it is as bad as it sounds but am hesitant to commit ingredients to something that would likely end up in the trash bin. TikTok sensation Dylan Hollis has no such compunction, and he has amassed a whopping 9 million followers by making and discussing 20th century recipes ranging from a SpaghettiOs Jello ring to a Depression-era peanut butter cake. Hollis’ outsize personality and passion for the project make his videos exceptionally entertaining.

Looking for gifts for the food lover in your life? Jenny has assembled a great gift guide and cookbook gift guide, but if you are looking for additional ideas, there is no shortage of options. Epicurious offers 47 items all priced under $100, while the Guardian likewise has an ample list of suggestions that includes chillis, cheese, and cookie cutters amongst other items. Food and Wine’s holiday gift guide includes kitchen tech, kitchen essentials, and a large assortment of under $25 items as well. Remember you can send your loved ones a link to your wishlist here at Eat Your Books to guide them with holiday shopping.

Are you familiar with shiso and perilla? These Asian herbs, which are cousins of mint, add complexity and pizzazz to a wide variety of dishes, and even if you can’t find them at your supermarket they are pretty easy to grow at home. Good Food (Aus) recently published a primer on shiso and perilla covering the basics about the plants and offering ideas on how to use these flavorful herbs.

Category: Antipasto
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4 Comments

  • ellabee  on  December 5, 2022

    Word to the wise: If you grow shiso or perilla, do not let them go to seed in your garden or you will have them forever. They also expand rambunctiously if there’s enough light and moisture, so it’s worth checking on them regularly to keep them from encroaching on nearby plants.

  • hillsboroks  on  December 6, 2022

    I’ve grown shiso in my herb garden for years here in NW Oregon and it always totally dies each winter so I have to go buy another plant each spring. I think winters must be just enough warmer in Virginia so that they can easily regrow and spread. It is an easy plant to grow and always a conversation starter with other gardeners plus it is fun to cook with too.

    • Darcie  on  December 8, 2022

      I let my shiso go to seed here in Minnesota and my results were in line with ellabee’s response: lots and lots of volunteers the next spring. I will never have to plant it again but will always have plenty. It can fight with the two varieties of mint and the dill for garden space. I will say that mint is not as aggressive in Minnesota as it was in West Virginia where we had to mow it to keep it at bay.

  • mjes  on  December 8, 2022

    I’ve purchased shiso in my local Japanese grocery for years and grown it for more than a decade. It dies every winter so I’m trying to grow it hydroponically indoors this winter. But don’t you need a minimum of three varieties – red, green, and Korean (giant leaf)? Don’t we need an American company to start giving them a push with a nice primer? I’m sure there are many more uses that I’ve come up with.

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