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 …
Under the Brooklyn Bridge Article By Jordan Brewington, Photos by Camilla Hoff | The Homecoming Issue The awe of the first snowfall is starting to drift away, to the point where all of us New Yorkers realize it really is winter and it really is cold. The farmers’ markets and various other sources of outdoor … Continue reading
Foodosophy Hungry Wednesday | The Homecoming Issue As the Thanksgiving food baby rests comfortably in your stomach, we at Culinarian know the harmony of food and home has reached its seasonal peak. Whether you’ve travelled back home to devour your Mum’s amazing pumpkin pie and your Dad’s perfectly roasted turkey, or whether you’re attempting to mimic … Continue reading
Following Broadway to China Aritcle By Andrea Zhu, Photos By Alex Nguyen | The Homecoming Issue Not many people would find a source of culinary enquiry in the garish and somewhat rundown Chinese food carts of Broadway. Yet these carts seem to be endlessly popular, despite their fit-out. Andrea Zhu asks why. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Walk … Continue reading
Your New Favorite Place Aritcle & Photos By Amanda Tien | The Homecoming Issue The print magazine’s Editor in Chief got permission from the lovely online editor, Amelia Moulis, to take over this week’s Hungry Wednesday post with a review of a local restaurant that will undoubtedly change the way you eat cauliflower, dine in … Continue reading
Do your taste buds tingle whenever you pass a cupcake store? Imagine smelling cupcakes and knowing you can’t eat them. Finding a place to satisfy your salt or sugar cravings can be near impossible when you’re navigating food intolerances. Follow Rachel Wangler as she goes in search of gluten-free treats that will satisfy even the most devout of gluten-lovers, with photos by Amanda Tien. Continue reading
It’s Wednesday. The middle of the week. Last weekend seems just beyond reach, yet next weekend ahead is still too far away. We understand. And that’s why we’re running “Hungry Wednesday” for the duration of the Homecoming Issue: to give you fuel for the rest of your week. Continue reading
With summer now just a vestige of a memory heating up the recesses of our minds, we’ve reached a point at Culinarian where the semester is dragging on through a barrage of cold nights spent writing mid-semester papers. The change to darker days has been rippling through New York since the semester started back, creeping up behind us and leaving us searching for something of comfort to grasp onto and brace ourselves for hibernation. In true Culinarian style, of course, we turn to food. Continue reading
Click here to view Issue 1: The Freshman Issue! I am happy to announce the official release of Volume 1, Issue 1 of Culinarian! There’s a lot I could say, but to be honest, it’s all in here. I am so excited to share this publication with you, and I am so proud of all the work … Continue reading
Update: Culinarian had over 75 students in attendance at its Gatsby/prohibition themed launch party! Attendees enjoyed a home-cooked dinner by the Executive Board, a swanky playlist of electro swing music by Editor in Chief Amanda Tien, glorious raffle prizes curated by Managing Editor Manon Cooper, a fantastic a capella performance by the illustrious Columbia Clefhangers, … Continue reading
Bursting the Morningside Heights Bubble with Saigon Shack by Matthew Tsim | New York City Hanging out in Greenwich Village and hungry for Vietnamese? Saigon Shack’s delicious food, contemporary setting, and affordable prices are sure to do the trick. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Sandwiched between taverns rather than peer Vietnamese restaurants, Saigon Shack finds itself in an unlikely … Continue reading
culinarian 