A BITE OF NOVA, A BITE OF NEW YORK ARTICLE BY TANYA ZEIF || FALL 2015 New York’s delis are more than just a delicious lunch; Tanya Zeif describes how the deli makes history edible in the 21st century ———————————- Delis are like some lovers; they make you wait, feel unwanted, and yet provide a certain satisfaction of which you can …
ARTICLE BY BENJAMIN HOWE || FALL 2015 Take a trip behind the scenes of David Chang’s Má Pêche ****************************************** Pandemonium was a palace, once. When Lucifer was cast out of heaven in the old testament, his number one priority was setting up a home in Hell for himself and the other angels to kick it. He …
The Culinarian Gallery SUMMER ISSUE 2015 In honor of our most recent issue, Food as Art and Culture, we’d like to start our summer on a classy note, with literary food quotes from our favorite English and Writing professors, in addition to mouthwatering original art from our artists. We’ll be updating regularly over the summer with more …
This is much of our board’s last issue of the Culinarian–mine and Jenny included–as we get ready to graduate, so it’s only fitting that it’s (in my opinion) our best issue yet. In the Art & Culture issue, you’ll find: a more sophisticated version of Green Eggs and Ham, plus other meals inspired by our favorite books; a look …
Nougatine: A Restaurant Week Classic ARTICLE BY JENNY XU, PHOTOS BY MINHTAM NGUYEN| SPRING ISSUE 2015 Oh Jean-Georges, beloved of the Michelin guide and the New York Times. We investigate whether Nougatine, the petite concept one has to walk through to reach the actual Jean-Georges, is more than just an afterthought. (Or would it be a forethought?) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • You …
Don’t let the fact that we live in dorms and on shoestring budgets cramp your style. This 2-ingredient cocktail is perfect for all occasions, especially today’s: Galentine’s day.
Bröd specializes in the Danish open-faced sandwich, called smorrebrod. The smoked salmon smorrebrod is a popular choice, featuring thin slices of salmon topped with an equally thin slice of lemon.
We’re excited to announce that the Culinarian’s Food as Science issue is now live on issuu.com! Check it out for some great features exploring the intersections between food and science, including Jenny’s exploration into the science of taste, Arianna Winchester’s comparison between the science lab and the restaurant kitchen, Carolyn Kang’s explanation of the science behind cooking (and uncooking) an egg, and Lilli Schussler’s investigation into the calorie’s rise to dominance.
When you hear the word microbe, you probably picture something along the lines of a scary cartoon germ that was shown to you during biology class. However, without microbes, there would be no process of fermentation. And without fermentation, we would not have bread, alcohol, greek yogurt, kimchi, soy sauce, cheese, and a bevy of other foods and drinks. Let’s clear the air for friendly microbes once and for all, and delve into the incredible microbiological world that exists right on your plate.
It’s midnight and you’re studying for a midterm. Fueled solely by stress and caffeine, you don’t even notice as your hand reaches into a bag of potato chips. Why is it that when you are feeling stressed and upset, your body craves food? And not just any food, but addictive, unhealthy junk foods?
Turns out, a real reason exists for your cravings.
Places like Milano Market, Dig Inn, Community, Absolute, and Nussbaum are a CU student’s staples for a reason. But if eating chicken on rice is starting to give you the same feeling of emptiness inside that biting into a John Jay pizza bagel gives you–it’s time for a shake up. You’ll be surprised at some of the secrets “Boringside” has been hiding…
Click the cover for an interactive online copy of the magazine! A message from the co-founders of Culinarian: We are proud to announce the third and final issue of Volume 1 of Culinarian! The Cosmopolitan Issue is in pursuit of classiness, exploring the urban foodie’s journey through New York. Our cover feature is a great …
A message from the Editor in Chief Culinarian is a new adventure into the world of student publishing and the culinary arts. Culinarian aims to be a resource for the students of Columbia University, each issue guided by a specific theme. Students will be able to view issues online for free, retrieving favorite recipes or suggestions for …
ARTICLE BY FARHANA JAMAL AND JILLIAN CARDONA, CO-FOUNDERS OF BREAKINGBREAD Making Travel Worry-Free for the Gluten-Free! Jillian Cardona and I recently cofounded BreakingBread, a website that seeks to make ‘Travel Worry Free for the Gluten Free’. It is a blog and online community for people who are gluten-free to share their stories and learn from … Continue reading
I am a full-blown Momofuku fangirl. Like, so obsessed that I spent half of my summer job earnings to scalp a ticket to the New Yorker Festival off of Craigslist so that I could see a talk from David Chang, Momofuku’s mastermind. I’m also a champion of fried chicken, as I’ve had a long-standing love … Continue reading
A couple of months ago, The New York Times Magazine released an article detailing the positive health effects of ‘awe’. The research felt slightly futile to me. I can eat my vegetables and sprinkle flax onto my yogurt, but how can I ensure that I get a healthy dose of awe? The answer came this … Continue reading
IF YOU GIVE A NEW YORKER A PASTRAMI… ARTICLE BY FRANKIE GAROFOLO, PHOTOS BY BRANDON CHIN || SPRING 2015 Take a trip down to Katz’s Deli with Culinarian as we see whether or not this famous New York City staple lives up to its reputation. Hint: it does! • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Katz’s Deli down in the Lower East Side serves … Continue reading
THE FOOD STYLIST AS THE MODERN ARTIST ARTICLE BY ELIZA SOLOMON | FOOD AS ART ISSUE 2015 Come along as Eliza learns more about the art behind food styling from one of the best stylists in the field. Savor the beautiful images and find a new way to appreciate a culinary experience! • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • “It is … Continue reading
Even amateur bakers (like me) know that you can’t bake with Splenda™, a sugar substitute which has become more and more common among calorie-counters all over the world. One yellow packet of the stuff boasts zero calories with arguably comparable sweetness to normal sugar, leaving consumers a little bit less guilty as they add some to their iced tea at a restaurant. So why can’t we use Splenda for baking? Continue reading
To get you excited for Culinarian’s launch party for our Food as Science and Art Issues, we present a musical representation of the culinary experience. This is a perfect playlist for the baker who needs some jams and for everyone to enjoy while reading the newest issues! Continue reading
A Recap of The Conversation Issue’s Launch Party ARTICLE BY DANIELLE DEISEROTH || SPRING 2016 ************************************** Kicking off the new semester in style, the Culinarian executive board hosted a launch party for The Conversation Issue, the winter 2016 issue, with special guest David Tanis and pastries graciously donated from Lady M Confections. Hosted in the Lerner Broadway … Continue reading
A Day in the Life of a Food Network Summer Intern (A Really Cool Day, Not Just an Everyday-Day) ARTICLE BY JORDAN BREWINGTON || SUMMER 2015 …………………………………………………………………………………………………… 8:35-8:50a – Snooze alarm. Snooze again. Promise to commit to an earlier bedtime tonight. Fantasize about jumping back into bed, something I know won’t be happening in the … Continue reading
Uncovering the Truth about Truffles Article by Quincy DeYoung || Summer 2015 Following a trip scouting for truffles in the hills of Istria, Croatia, I discovered an inconvenient truth about the origin of most store-bought truffle oils. …………………………………………….. Instead of pigs, we hunted truffles with dogs in Istria, Croatia. Curly-haired Lagotto Romagnolo terriers, in fact, with boundless energy and … Continue reading
RAWsome, Guilt-free, Ice Cream ARTICLE AND PHOTOS BY JESSICA AQUINO As a vegan, finding an ice cream that does not include dairy but still tastes as creamy and sweet as dairy ice cream is difficult. Yes, some vegan ice creams at grocery stores may have some taste, but most lack texture and instead have a … Continue reading
A TASTE OF GREECE ARTICLE BY JANICE FONG, PHOTOS BY KEVIN HE | SPRING ISSUE 2015 Looking for a new cuisine perfect for the summery weather outside? Try your hand at some Mediterranean cuisine with Culinarian! We promise you won’t regret it. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Have you ever wanted to taste authentic Greek cuisine without having to board an … Continue reading
(Photo Credit: http://bit.ly/1KABDyq) You Are What You Eat: The Importance of Falafel in Defining Jewish Culture in Israel ARTICLE BY DANNY LI || SPRING ISSUE 2015 To become an even better host, prepare meals that not only please your guests’ palates, but also provide an interesting topic of discussion! Danny Li shares the significance of … Continue reading
(Photo credit: http://bit.ly/1HZNkB7) The Family Table ARTICLE BY DANIELLE DEISEROTH || SPRING ISSUE 2015 Get nostalgic with Danielle as she shares with us the goodness of Italian cooking and the comfort of her home. By the end of her description, you will be hoping for an invite to Sunday dinner! • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • I don’t look Italian. … Continue reading
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