June 21, 2022
A bodega [boh-dey-guh] cat is a type of working cat that inhabits a bodega, which in New York City English refers to a convenience store or deli. Much like farm cats, library cats, and ship cats, a bodega cat is typically a mixed breed cat kept as a form of biological pest control to manage or prevent rodent infestations.
A bodega cat may be a domesticated cat that is kept by the bodega owner, or a semi-feral cat that the bodega owner attracts to the store through regular feeding. Public health departments typically prohibit bodega cats under food codes that ban live animals from establishments where consumable goods are sold.
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May 28, 2022
Zima Clearmalt was a clear, lightly carbonated alcoholic beverage made and distributed by the Coors Brewing Company. Introduced in 1993, it was marketed as an alternative to beer, an example of what is now often referred to as a cooler, with 4.7–5.4% alcohol by volume. Its production in the U.S. ceased in 2008, but it was still marketed in Japan until 2021. MillerCoors promoted a limited release of Zima in the summers of 2017 and 2018.
Zima means ‘winter’ in Slavic languages. It was launched nationally in the United States as Zima Clearmalt in 1993 after being test-marketed two years earlier in the cities of Nashville, Sacramento, and Syracuse. The lemon-lime drink was part of the ‘clear craze’ of the 1990s that produced products such as Crystal Pepsi and Tab Clear. Early advertisements for Zima described it as a ‘truly unique alcohol beverage’ and used the tagline ‘Zomething different.’
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April 26, 2022
Ramen is a Japanese adaptation of Chinese wheat noodles. One theory says that ramen was introduced to Japan during the 1660s by the Chinese neo-Confucian scholar Zhu Shunsui who served as an advisor to Tokugawa Mitsukuni after he became a refugee in Japan to escape Manchu rule and Mitsukuni became the first Japanese person to eat ramen. Most historians reject this theory as a myth created by the Japanese to embellish the origins of ramen.
According to historians, the more plausible theory is that ramen was introduced to Japan in the late 19th or early 20th century by Chinese immigrants living in the Yokohama Chinatown. According to the record of the Yokohama Ramen Museum, ramen originated in China and made its way to Japan in 1859. Early versions were wheat noodles in broth topped with Chinese-style roast pork. There are many related, Chinese-influenced noodle dishes in Japan.
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August 15, 2021
A submarine sandwich, commonly known as a sub, or a hoagie (Mid-Atlantic and Western Pennsylvania), hero (New York City), Italian sandwich (Maine), or grinder (New England), is a type of cold or hot sandwich made from a cylindrical bread roll split lengthwise and filled with meats, cheeses, vegetables, and condiments.
The Italian sandwich originated in several different Italian American communities in the Northeast from the late 19th to mid-20th centuries. The popularity of this Italian-American cuisine has grown from its origins in Connecticut, Pennsylvania, Delaware, Maryland, New York, New Jersey, Massachusetts, and Rhode Island to most parts of the U.S. and Canada, and with the advent of chain restaurants, is now available in many parts of the world.
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July 29, 2021
Fugu [foo-goo] is a pufferfish or porcupinefish dish originating in Japan. Fugu can be lethally poisonous to humans due to its tetrodotoxin, meaning it must be carefully prepared to remove toxic parts and to avoid contaminating the meat.
The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death.
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June 8, 2021
A nutcracker is a type of alcoholic drink consisting of a mixture of hard liquor and sugary beverages such as fruit juice that originated and are made and sold in New York City. Originally sold via word-of-mouth by street vendors, nutcrackers have also been offered as ‘to-go cocktails’ by bars and restaurants.
Nutcrackers frequently consist of liquors such as vodka, rum, tequila and cognac, mixed with fruit juice, Kool-Aid or candy. They are sold mainly during the summer on the streets and on the beaches, and come in cups or small plastic bottles. The sale of nutcrackers without a license violates New York law, and the police have on occasion attempted to sanction it.
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January 21, 2021
White Coke is a nickname for a clear variant of Coca-Cola produced in the 1940s at the request of Marshal of the Soviet Union Georgy Zhukov. Like other clear colas, it was of the same original flavor, virtually unchanged by the absence of caramel coloring.
Zhukov was introduced to Coca-Cola during, or shortly after, World War II by his counterpart in Western Europe, Supreme Commander of Allied Forces in Western Europe, Dwight D. Eisenhower, who was also a fan of the drink. As Coca-Cola was regarded in the Soviet Union as a symbol of American imperialism, Zhukov was apparently reluctant to be photographed or reported as consuming such a product.
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December 20, 2020
Especially among growers in the US, the UK, and Australia, there has been a competition since the 1990s to grow the hottest chili pepper. Chili pepper species and cultivars registering over 1,000,000 Scoville Heat units (SHU) are called ‘super-hots.’
Before the early 1990s, there were only two peppers which had been measured above 350,000 SHU, the Scotch bonnet and the habanero. California farmer Frank Garcia used a sport (an unusual growth) on a habanero to develop a new cultivar, the Red Savina, which was measured at 570,000 in 1994. At the time, this was considered to represent an upper limit of chili pepper hotness.
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December 15, 2020
In Japanese cuisine, yoshoku [yoh-shoo-koo] (‘western food’) refers to a style of Western-influenced cooking which originated during the Meiji Restoration (1868, a period of rapid industrialization and Westernization). These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in Japanese. It is an example of fusion cuisine. Another, more contemporary, term in Japan for the Western food is ‘mukokuseki’ (‘no-nationality’ cuisine).
At the beginning of the Meiji Restoration, national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan’s future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners’ greater physical size. Yōshoku thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food, and so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin.
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September 4, 2020
First Growth (French: ‘Premier Cru’) status is a classification of wines primarily from the Bordeaux region of France.
The need for a classification of the best Bordeaux wines arose from the 1855 World’s Fair, the ‘Exposition Universelle de Paris.’ The result was the ‘Bordeaux Wine Official Classification,’ a list of the top ranked wines, named the ‘Grand Crus Classés’ (Great Classified Growths). With several thousand Chateaux producing their wines in Bordeaux, to be classified was to carry a mark of high prestige.
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April 15, 2020
Pumpernickel [puhm-per-nik-uhl] is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is often made today with a combination of rye flour and whole rye grains.
Some mass produced pumpernickel in North America may incorporate natural colorants such as molasses, caramel color, coffee, or cocoa powder among others to imitate the various shades of brown of traditional German pumpernickel, which is derived from long baking times and the maillard reaction (a chemical reaction between amino acids and reducing sugars).
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March 29, 2020
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies, and other kinds of breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis (how the body combines amino acids to form proteins).
The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 280 to 330 °F. Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.
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