Tony Bourdain’s Kitchen Is Just Like Yours; New York Chefs Cook for 50 CentSelf-styled badass chef Tony Bourdain plays 20 Questions, revealing that he lives with his wife and daughter on the Upper East Side these days — “proximity to Baby Gap is a priority” — and has a kitchen that is “small and functional and very crowded with baby food, cat food, a few essentials.” [Chicago Tribune]
Frank Bruni takes a moment to sort through the piles of food-related tomes that landed on his desk this year, finding his favorites to be David Kamp’s The Food Snob’s Dictionary and the recently released Secret Ingredients: The New Yorker Book of Food and Drink. [Diner’s Journal/NYT]
Related: David Kamp Adds Two More Entries to the Food Snob’s Dictionary
A recent NYU grad is suing Times Square club Arena for $2 million over a June incident in which he was overcharged by $1,000, beat up by the bouncer, and arrested for not buying enough alcohol. [NYP]
More Sex From Gael Greene; TKettle’s Veggie DumplingsGael Greene returns to her sexy-tables topic after an influx of reader mail: “Several romantics agreed with Francesco that ‘Jean Georges at lunch could not be more sexy.’” A reformed Madame Bovary concluded: “It was a lot of bang for the buck.” [Insatiable Critic]
Even the Brits are buzzing over the prospect of Charlie Trotter opening a restaurant overlooking Madison Square Park. [Caterer Search, UK]
Related: New York to Charlie Trotter: Bring It On!
This hefty roundup of book recommendations for foodies includes such Grub-approved picks as the Food Snob’s Dictionary and My Last Supper (where you can see Wylie Dufesne lounging like Lady Godiva, but with cheese). [Zagat]
Related: Meet the Original Food Snobs
David Kamp Brings Aid to Would-Be Food Snobs
Eating the Last Supper
Back of the House
Meet the Original Food SnobsSlate’s Sara Dickerman has a great piece this week about the Founding Fathers of food snobbery — the short library of books that real food snobs draw on, as opposed to the quick studies who are buying David Kamp’s The Food Snob’s Dictionary like hotcakes this holiday season. We applaud Dickerman for including not only the big, unwieldy references like Harold McGee’s On Food and Cooking and Grub Street guru Hervé This’s Molecular Gastronomy: Exploring the Science of Flavor, but also the classic crackpot treatises like Jean Anthelme Brillat-Savarin’s 1825The Physiology of Taste and Alexandre Balthazar Laurent Grimod de la Reynière’s Gourmand’s Almanac (1803–12). Those great gastronomes of yore were the first and best food snobs, and today’s aspirants would do well to go back to the source.
Hey, Fromage Obsessive [Slate]
Related: David Kamp Brings Aid to Would-Be Food Snobs
David Kamp Adds Two More Entries to the Food Snob’s DictionaryRiffling through the pages of David Kamp’s new book, The Food Snob’s Dictionary, we are reminded that food snobbery isn’t just for the well-heeled; we know a lot of scrubs who are just as snobby about their meals. Well, you can’t get anything by Kamp, so he’s sent us two Snob Dictionary addenda, exclusive to Grub Street. “The entries,” Kamp says, “fall into the Reverse Chic category of Food Snobbery, which is not heavily represented in the book (with the exceptions of entries for sliders, banh mi, and Asian street food).”