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 …
Serious Food Business: Interning at The Daily Meal By Caroline Lange | New York, New York Ever wondered what it’s like to intern for the food world? Read below to get an inside look at The Daily Mail, a website that covers “all things food and drink,” offering information about restaurants, chefs, food trends, cookbooks, … Continue reading
Coconut Milk, Chilies, and Pandan Leaf: Everyday Malaysian Cooking By Sophie Lewis | Photos by Suzanne M. Lewis | Kuala Lumpur, Malaysia A long overdue trip to visit ex-pat relatives in Southeast Asia leads to a Malaysian food cooking class. Four hours of cooking later, there’s a four-course, homemade meal on the table ready to … Continue reading
More, Por Favor | By Amanda Tien | Location: USA, 90404 Spending summer in sunny southern California means a bit more than just sunbathing by the beach and walking around in flip-flops—there’s also real Mexican food, which doesn’t quite compare to the Big Apple’s approximations. Good thing this summer affair is only just beginning because this … Continue reading
Our Yearbook: “Keep in Touch” During Summer 2013 A letter from the Cofounders of Culinarian It’s hard for us to decide exactly which season we like best. Central Park never looks so beautiful as when its carries the rich fall colors of brown, amber, and yellow. While we could do without the terrible wind tunnel that … Continue reading
Culinarian is on the prowl. Last week, we participated in the EcoReps’ 2013 GreenFest for Columbia University Earth Week. EIC Amanda Tien and Features Writer Amelia Moulis handed out home-made granola bars (keeping with the “earthy” theme) by our friends in the Culinary Society. We talked to students about our new publication, our favorite restaurants, … Continue reading
For the students involved with the magazine, Culinarian provides a real-world magazine experience. Modeled after professional publications, Culinarian‘s system is designed to give students with advanced design, photography, business, and editorial skills to hone their techniques while also providing a learning environment for those interested in developing their abilities. This past Tuesday, Photography Manager Ortal Isaac led a … Continue reading
Today’s Exec Profile highlights our Recruitment Chief and Campus Editor Jenny Xu who answers a variety of questions and shares her love about local grocery Samad’s Gourmet. Culinarian: Gotta get the basics out of the way, major and year? Jenny: I’m a sophomore double majoring in English and Creative Writing, and possibly linguistics if I have time. … Continue reading
The deadline for applications to the first Columbia food magazine was on March 20, and we received over 80 applications for Culinarian! Ridiculously excited and highly caffeinated, the eight Executive Board members spent spring break reading applications, Skyping to discuss candidates, and created an endless array of Google docs and flowcharts to accurately convey their ideas … Continue reading
Today’s Exec Profile highlights cofounder and managing editor Manon Cooper who’s currently studying abroad in Argentina while still corresponding via email, Skype, and the online office to keep working on the magazine. Culinarian: Gotta get the basics out of the way, major and year? Manon: I’m a junior at Barnard majoring in Religion. C: So what made you … Continue reading
Today’s Exec Profile highlights the magazine advisor for conntent, Ortal Isaac, and the cultural power of food. Culinarian: Gotta get the basics out of the way, major and year? Ortal: I’m a first-year, and I’m (tentatively) majoring in Comparative Literature and Society at Columbia while also studying Jewish Literature at JTS. C: There are so many clubs to … Continue reading
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