Food with thought

For members of Slow Food Princeton, taste isn’t the only consideration

Published in the Nov. 19, 2008, issue

  Think college cuisine means pizza, buffalo wings, and late-night chicken parmesan hoagies, eaten over textbooks amid pressing deadlines? Not so for members of Slow Food Princeton, who kicked off the academic year in late September with a homemade dinner...Read more

Great tastes

Alumni chefs talk about their craft

Published in the Nov. 19, 2008, issue

The kitchen can be the most intimidating room in the house after a long day of work, when another night of take-out or microwave food seems a much easier alternative than turning on the stove. But for some alumni, cooking is both a passion and a profession....Read more

Brain food

Courses on cuisine bring serious issues to the table

Published in the Nov. 19, 2008, issue

Quick-frozen mashed potatoes and condensed cream-of-chicken soup might seem unlikely harbingers of cultural insight, but Jenna Weissman-Joselit is undeterred.   She has just given the 13 students enrolled in her freshman seminar, “Let’s Eat: Food in American...Read more