Food Tips for Christmas

epstein_1-121913.jpg
Alinari/Art Resource
Joachim Beuckelaer: The Butcher Shop, 1568

As the familiar cultural world slowly, messily deconstructs itself, it was inevitable that cuisine would be transformed as well and that it would begin in California, especially the Los Angeles area with its lively authentic Latino-Asian food culture and its tutelary genius, the brilliant, obsessed Jonathan Gold, the only food writer to win a Pulitzer Prize for criticism. For her new book, Anything That Moves, Dana Goodyear, a staff writer for The New Yorker, “set out,” with Gold among her guides,

to explore the outer bounds of food culture, where the psychological, rational, legal, ethical, and indeed physical limits of edibility are being tried—and sometimes overturned. What I found was a collection of go-betweens, chefs, and adventurous eaters—scofflaws …who are breaking with convention to reshape the American palate.

“In our contemporary cuisine,” she writes,

I see anxiety behind the hedonism….After centuries of perfecting the ritual of “civilized” dining, there is a furious backpedaling, a wilding,…a post-apocalyptic free-for-all of crudity and refinement, technology and artlessness, an unimaginable future and a forgotten past.

This antinomian cuisine, she writes, “is about pleasure—pleasure heightened at the brink of calamity.” “If this is the end of the world,” one of her subjects declares, “give me a fork and a knife.” Goodyear’s subject is the manic transformation of cooking, but a sterner issue haunts her book, for cooking is inseparable from the civilization that it serves and whose tastes it accommodates.

So far the turn to defiantly radical cuisine is largely confined to the West Coast, but a transcontinental leap is probably inevitable, especially now that Gold has joined the Los Angeles Times as its syndicated food writer whose reports from Los Angeles are likely to be picked up by eastern media. Inspired food writing belongs not to a region but to the world. “As yet, however,” Goodyear writes in a puzzling overstatement, “everyone west of the Hudson cooks sous vide,” a costly and delicate technique in which fine cuts of meat or fish, together with seasonings, are placed in sealed plastic bags from which the air has been exhausted and cooked sous vide in a heat-controlled bath so that no flavor is lost in the cooking, a procedure whose temperature is strictly governed by health department regulations in New York, as Goodyear writes. But it makes no sense to say that everyone “west” of the Hudson uses this technique, for this implies that Cosentino and his comrades are sousvidists, whereas only the most soigné restaurants east as well as west of the Hudson use this procedure. More than a mere continent separates sous vide from the new California brutalism.

Though New York lacks the intense, diverse Latino-Asian culinary culture of Los Angeles and Jonathan Gold to report on it, it has its own transgressive preparations, including drinks: a New York bartender, for example, described by Goodyear

uses a rapid-infusion technique to make a smoky marijuana-mescal, double charging a canister of …

This article is available to subscribers only.
Please choose from one of the options below to access this article:

Print Subscription — $74.95

Purchase a print subscription (20 issues per year) and also receive online access to all articles published within the last five years.

Online Subscription — $69.00

Purchase an Online Edition subscription and receive full access to all articles published by the Review since 1963.

One-Week Access — $4.99

Purchase a trial Online Edition subscription and receive unlimited access for one week to all the content on nybooks.com.

If you already have one of these subscriptions, please be sure you are logged in to your nybooks.com account. If you subscribe to the print edition, you may also need to link your web site account to your print subscription. Click here to link your account services.

Letters

The Pain of Animals February 6, 2014