Top | Newsletter 2009

Culinate Newsletter January 14 09

(mailing, James Berry)

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 h1. Dear readers,

 Elitism in food is a topic that never seems to run out of steam. Here on Culinate, Richard Morris has written about his uncomfortable resolve to [/articles/firstperson/Snob+appeal?utmsource=NL20090114&utmmedium=email&utmcontent=Snob%2BAppeal&utmcampaign=Food%2BElitism "question the origin of the food he eats"] at a friend's picnic. And managing editor Caroline Cummins has declared that [/articles/opinion/conveniencefoods?utmsource=NL20090114&utmmedium=email&utmcontent=Convenience%2BFoods&utmcampaign=Food%2BElitism "cooking for yourself isn't elitist"] — despite the widespread belief that it is, especially if you enjoy doing it. 

 Last week, when Mark Bittman wrote in his New York Times column about what's in — and what's out — of his New Year's pantry, he was labeled by many readers as elitist for some of his choices. 

 This week, in her most recent post on the Dinner Guest blog, Sarah Gilbert grapples with her [/mix/dinnerguest/moreorless?utmsource=NL20090114&utmmedium=email&utmcontent=Food%2BBoxes&utmcampaign=Food%2BElitism "ambivalence about the holiday food boxes"] delivered to Army Reservist families — including hers. She felt warmed by the generosity, but conflicted over the boxes of sugary cereal and dehydrated stuffing. 

 Is Sarah an elitist? We don't think so. She's just trying to eat real food — which we believe everyone, not just "elites," should be eating.

 Kim Carlson
 Editorial Director

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story1id: 196816
story1text: Kelly Myers makes bibimbap, Korea's favorite meal-in-a-bowl.
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story2text: How one home cook learned to cook deliciously — without salt.

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recipe1text: "Win a copy of Jessica Strand's new cookbook."
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recipe2text: Alice Medrich uses cocoa nibs in these crisp beauties. 

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