Originally published on Wed July 24, 2013 11:16 am
You may be familiar with the Italian Beef, a Chicago roast beef sandwich you can get dipped, completely, in Meat Juice (or jus, if you insist on trying to be classy while dipping a sandwich in Meat Juice). Order "gravy bread," and you get nothing but the bun, soaked, completely, in Meat Juice.
A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.
Now, distillers in New York state are toasting a revival 80 years in the making.
Popular lore has it that the Italian merchant Marco Polo was responsible for introducing the noodle to China. This legend appeals to Italians, but if you ask the Chinese, they may beg to differ.
In her latest book, On the Noodle Road, author Jen Lin-Liu chronicles a six-month journey along the historic Silk Road from eastern China, through central Asia, Turkey, Iran and eventually arriving in Italy, in search of the true origin of the noodle.
First, we broke the news about fast food overtaking restaurants in France. Then we reported the shocker that more than a third of French restaurants serve frozen meals. If these revelations ruin your impression of France as a bastion of culinary tradition, you may not want to read further.