Chefs, sausages, and memories

The New Yorker food issue is out now

By Culinate staff

December 2, 2012

The annual New Yorker food issue is out, with a series of features tracking familiar trends and foodie faves: the rise of the supper club, the popularity of Britain’s Mediterranean-inspired Ottolenghi empire, the rediscovery of charcuterie, the variety of traditional foods in Oaxaca, and a profile of the famous Poilâne bakery in Paris.

With its focus on chefs, restaurants, bakeries, food vendors, and professional sausage-makers, there’s not a lot here for home cooks or food reformers. But it’s an entertaining read. And as wok expert Grace Young noted, a cartoon featuring witches stirring in a wok correctly includes peanut oil as a proper fat for stir-frying.