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 …
Today’s Exec Profile highlights recruitment chief Aly Gideon and her adventures with street food in India. Culinarian: Gotta get the basics out of the way, major and year? Aly: I’m a first year, majoring in Anthropology! C: What made you want to become a part of the magazine? A: I thought that Columbia would pay for me to … Continue reading
Writer and Exec Board member Jenny Xu had the opportunity to interview Stanley Licairac, the Executive Chef at local hot spot Havana Central. Accompanied by Photographer and Exec Board member Ortal Isaac, Jenny was even able to visit the kitchens and some fantastic food. The interview/article will be printed in full in the first issue … Continue reading
Culinarian is looking for staff! During the Spring 2013 semester, we will be developing the core structure of the magazine as well as producing the first issue (to be released in September 2013). Staff members will be expected to attend weekly meetings, while contributors (photography and writers) will work with their respective editors 2-4 times … Continue reading
Today’s Exec Profile highlights secretary Rebecca Pottash and the moment she found heaven in Williamsburg. Culinarian: Gotta get the basics out of the way: major and year? Rebecca: I’m a sophomore double-majoring in Sociology and American Studies! C: What’s your favorite spot in the city? R: I think I saw heaven the day I went to Smorgasburg in Brooklyn. … Continue reading
Kicking it with Korilla from Amanda Tien on Vimeo. Amanda Tien takes on the difficult duty of sampling delicious gogo gui and kimchi for the sake of Culinarian‘s Fall 2013 feature. Our main feature is about Korilla BBQ and its founder, Eddie Song (a 2008 Columbia grad). As part of my research and photograph-gathering, I was allowed to go … Continue reading
Here’s a sample of what’s to come in the magazine! Tiffany Ong shares a great, convenient recipe for busy college students. For many college students, we often have to figure out where and what to eat every night. Would it be a gyro from that halal cart or take out from Thai Market or a … Continue reading
Jenny Xu visited local restaurant Community Food & Juice and interviewed Executive Chef and Partner Neil Kleinberg. Accompanied by photographer Ortal Isaac, the two were able to sample food and see Community’s kitchens. See the full article and many more photos in the full version which will be printed in the first issue of Culinarian. Jenny … Continue reading
Today’s Exec Profile highlights Structure Advisor Tiffany Ong who interned at Foodie magazine in Hong Kong!. Culinarian: Gotta get the basics out of the way, major and year? Tiffany: Sophomore in Biomedical Engineering! C: If you could be one food, what would you be? T: I would love to be a piece of chocolate. I can be versatile and … Continue reading
Today’s Exec Profile highlights founder Amanda Tien and some lighthearted responses to some “serious” questions. Culinarian: Gotta get the basics out of the way, major and year? Amanda: I’m a junior majoring in Creative Writing. I switched around a lot, but settling on Creative Writing was the best decision I ever made! C: What’s going on in … Continue reading
Editor in Chief Amanda Tien discusses Culinarian‘s coverage in Hoot. From the beginning, Manon and I have been enamored of fellow student publication Hoot (a fashion, culture, and lifestyle magazine). I wrote a short restaurant review feature for one of their issues, and since then have been interested in the possibilities of a food-only magazine. Hoot, as we … Continue reading
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