What We're Reading - NYTimes.com - The New York Times

The Skirt Steak Files: Charlotte Druckman, whose book on women chefs, ?Skirt Steak,? will be published in November, examines the lineup for the Grand Fooding festival next month in Brooklyn and runs some gender math: Of the 29 food industry participants in the dinners and other events taking place over five days, only two are women. Neither of those women is a chef, and neither is credited by name. The festival is put together by Le Fooding, a French group that claims to offer a younger, fresher perspective on the restaurant scene. ? Pete Wells

The New Yorker: ?We know ? because we see everything that cooks do these days ? that when cooks and chefs get off work they go eat greasy cheeseburgers and instant macaroni and cheese; that they call one thing ?good,? when they season it and put it together for strangers and another thing ?good? when they make it for themselves.? Tamar Adler channels Julia Child as she ponders learning how to eat. ? Eric Asimov

San Francisco Chronicle: And after the frenzy of Julia Child?s centenary, a reminder that there were other major personalities in the food revolution ? notably Marion Cunningham and Edna Lewis. ? Julia Moskin

The New York Post: The city comptroller is looking into the selection of the winning bid for Tavern on the Green, which went to a Philadelphia restaurant group with ties to a former aide to Michael Bloomberg. ? Pete Wells

New York Magazine: Checking in with Mario Carbone and Rich Torrisi, who are slurping linguine with clams all over town in preparation for opening Carbone, their latest red-sauce restaurant, on Thompson Street. ? Emily Weinstein

Maker?s Table: Meg Houston Maker delves deeply into the issue of whether wine labels should list the ingredients that went into the production of the wine. Fascinating series of comments to the post, as well. ? Eric Asimov

The New York Times: Merchants have grown wary of daily deal Web sites like Groupon and LivingSocial. Now consumers are starting to follow. ? Emily Weinstein

Nation?s Restaurant News: A new survey reveals that nationwide, restaurant operators? expectations for the next six months have soured, thanks to declining sales in July and August as well as the drought-driven rising cost of food prices. The outlook of restaurateurs ranging from fast-food to fine-dining establishments was one of the worst on record. ? Glenn Collins

The New York Times: Elissa Schappell writes an autobiography of her marriage, which floated on rivers of gin, absinthe, aquavit, Chartreuse and Champagne ? until her husband stopped drinking. ? Pete Wells

The New York Times: A tribute to the illegal but widely practiced warm-weather pleasure of drinking on a city stoop ? Emily Weinstein

World?s Fare: Sixty members of the Gastronauts club descend on a Bukharan restaurant in Forest Hills and lay waste to mountains of triangular meat pies, skewered chicken hearts and the offal sausage known as khaseep, ?an Uzbeki haggis of sorts.? ?Pete Wells

Food Safety News: Hold that Indiana canteloupe: two people have died, 31 have been hospitalized and 141 sickened in a 20-state outbreak of Salmonella Typhimurium linked to canteloupe grown in southwestern Indiana, according to the United States Food and Drug Administration. ? Glenn Collins

Esquire: David Wondrich has a simple ? make that a superfine granulated ? trick for making better sours, that class of cocktails that includes whiskey sours, daiquiris and collinses. ? Eric Asimov

Food52: This recipe for pesto made with kale (a k a ?the brassacia that ate Brooklyn?) may distract from the real message here: you can use nearly any herb or green, and any nut, to make pesto.? Emily Weinstein

Source: http://dinersjournal.blogs.nytimes.com/2012/08/20/what-were-reading-504/

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