La entrada Smokey’s Burger House aparece primero en MXCity.
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sábado, 31 de octubre de 2015
How Anthony Bourdain’s Pop-Culture Obsessions Fuel ‘Get Jiro’
And what's he doing writing graphic novels anyway?
The golden era of food comics is most certainly upon us. This week, Anthony Bourdain and co-author Joel Rose released their second installment of Get Jiro — the food-focused series that combines violent yakuza film tropes with the restaurant life of Japanese sushi masters. "I'm given the opportunity to play with a lot different toys now," says Bourdain of his work on Get Jiro: Blood and Sushi. "To be able to go back to my teenage years and do a comic book — especially a really violent, sexy, food-oriented one — it's an unfinished or unrealized dream." Read on for more from the writers on why Get Jiro would be a ground-breaking television series (if American media can get over its bias), how co-authoring works, and how comics fit into a life built on exploring the world and its restaurants:
Tell me about your collaborative writing relationship.
Joel Rose: We are really good friends, and we go back a long way.
Anthony Bourdain: My first publisher. The first thing I ever had in print Joel published and edited in his magazine. We're used to working together. We both like graphic novels. You [Joel] actually have experience in it. It was a cool thing we thought we'd do and it's like playing in a band. Sometimes the bass player starts the song off, sometimes it's the guitarist.
JR: You know, I've written with a lot of different people. We have a really nice balance. When we wrote Get Jiro!, a journalist actually said, "Why don't you guys do a prequel?" And we were both lit up... I went up to Tony's place and sat around and hammered out a general idea of where we wanted to go. We both love yakuza movies and we knew we wanted to go in that direction. So we talked about movies that we loved. Tony talked about breaking it down into different Japanese styles of cuisine, kaiseki, sushi, and rice which he loves. I went away with the idea of the general flow we wanted to go in. I just put that together in a very rough thing and sent that to him, and he added input. Whenever I ran into a problem I'd just say, "Hey Tony," and in 20 minutes, he always sends me this burst of emotion and humor. It's a very constructive kind of way [of working] with no ego involved or anything like that.
AB: We pretty much knew who our characters were. And once we set up the situation, for me, it's like riffing, constantly riffing back and forth. Really fun.
So how does writing a graphic novel compare to the writing you've done in your books versus writing for TV like on Parts Unknown?
AB: Well, most of the time it's all about me. [Laughs] Writing Parts Unknown, I know who is talking at all times. It's pretty effortless, it's me saying how I feel about things and what I experience. I find plot difficult. I like characters, I like atmospherics, and I like the details, what the room smells like. How to get the characters up a tree and then back down is tricky for me. It's fun because we're working within an established and understood genre; there are certain conventions that I really like and enjoy. That's why I did it.
Why do you think restaurants are a good fit for the graphic novel form?
JR: My dad was a waiter, I worked in every restaurant in New York City basically from the time I was 14 as a dishwasher. Tony has definitely turned me on to a whole different world of restaurants than I was used to. I was much more front-of-the-house.
AB: Oishinbo was a big influence also. That manga series was really important. We wanted the series to be as nerdy on the details. As precise. You learn a lot about stuff from Oishinbo. So getting the food correct both in the first book and this one was always important. And little nerdy details that — I think if you're not serious about food, and you don't love Japanese food, you might well miss. Chankonabe [a type of stew] is not something that everybody is going to see on a regular basis. The cat cafe. [Turns to Joel] Next time we kill someone in the Lawson, the fast food store with the fluffy sandwiches.
JR: Those are so good.
How far out have you plotted Get Jiro? Do you have a rough idea of where you see the story heading over several issues, or is it more issue by issue?
JR: We haven't talked about going forward with another story. With [this prequel], we had a pretty good idea of where we wanted to go and we knew where it was going to end up, because we had the first book.
The Walking Dead has sparked a new interest in comic books as a potential breeding ground for high-budget television. Do you see a television show in Get Jiro's future?
AB: My friend David Choe talks a lot about porn. He says, "You know, no Asian guys [are] on top." You don't see Asian guys in straight porn much. He says, "How come the Asian action hero doesn't get the girl?" So I think the odds are stacked against [us], but if we could help break that down, that would be so completely awesome.
JR: Warner Brothers owns the rights. We actually got quite a few inquiries before Warner Brothers stepped up.
AB: The first question is going to be: "Does he have to be Japanese? This would be a perfect Kevin James vehicle." So look, I hope so. It would be great. You could certainly have it in Japan. But for broad appeal, to essentially have a Japanese superhero — I think that would be great. Takeshi Kitano; man, there's no one cooler. He's a little older now, but he would have been perfect for this.
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Guía práctica para no matar a tus plantas
Si todas las plantas de tu casa están comenzando a morirse, no te preocupes ni te desanimes. No significa que no eres apto para cuidar de una simple flor, lo que pasa es que muchas veces compramos plantas en viveros sólo porque nos parecen bonitas y nos olvidamos de que necesitan un cuidado muy especial.
Hay que recordar, que se trata de seres vivos, no de adornos. Y como todo organismo, necesitan de atenciones constantes, no de riegos esporádicos que únicamente hacemos cuando las vemos marchitadas.
Los siguientes consejos son muy generales, pero seguro te ayudarán a que tus plantas empiecen a crecer y vuelvan a tomar su color original.
- Infórmate: Cuando te enamores de esa flor exótica que encontraste en el vivero, asegúrate primero de los cuidados que necesita. Claro, todas las plantas ocupan de sol y agua, pero hay unas que requieren de cuidados muy específicos. No juzgues un libro por su portada y confirma sus necesidades con un experto, antes de que te enteres que esa planta sólo sobrevive en desiertos o en la nieve.
- Riégala: Podrá sonar muy obvio, pero aunque no lo creas, el mal riego es lo que más mata a las plantas. En ocasiones las secamos, o a veces las ahogamos, es por esto que es más recomendable regarla poco. Al siguiente día, si se sigue viendo la tierra seca, vuelves a regar. Intenta primero con medio vasito de agua y ve viendo cómo le cae.
- Encuentra su spot: Si tu planta no se está muriendo, pero tampoco está creciendo, es probable que no esté ubicada en el lugar indicado. Muchas veces las ponemos encima de mesas o repisas por cuestión de decoración, pero esto no significa que sea su spot. Muévela hasta que encuentres dónde le pega el sol de manera adecuada.
- Trasplántala: Al comprarla, la depositamos en una maceta pequeña porque pensamos que se trata de pocas hojas o pétalos. Pero la realidad es que todas necesitan espacio para crecer. Si las raíces se están comenzando a salir por los hoyos del drenaje, o notas que se ve apretada, cambia de maceta. Vas a ver que comenzará a crecer más rápido y más bonita.
- Abónala: Hay veces que las plantas necesitan de una ayuda extra para poder crecer de forma apropiada. Estos nutrientes varían para cada clase de planta o flor. Consulta con algún jardinero cuál le vendría bien a tu planta, y aprende a administrar el abono, pues fertilizar de más podría ser fatal.
La entrada Guía práctica para no matar a tus plantas aparece primero en MXCity.
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Real Chef Dresses Up Like 2 Chainz, Cooks From His Cookbook
Top Chef contestant Leah Cohen takes on the rapper's asparagus and "me time" sauce.
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Tea Party Slang, Blood Pancakes, Toxic Urban Garden Soil, and More Long Reads
Worthy weekend reading.
On the darkest of holiday weekends, we bring you timely scary articles — and beyond the macabre (human blood pancakes, anyone?). Your locally sourced, rooftop garden kale might just have lead in it, drive-through french fries are trying to be healthier, and somehow Hiroshima is still better known for its bombed past than its famous grilled goodies. Coffee tasting might rival wine events in one world, but an another life a coffee connoisseur wakes up craving bad coffee. Quick, somebody, hand me some spirits, evil or otherwise.
The New Yorker
After a brief silence, Nguyen owned up to eating at McDonald's once or twice a month, but not for a Big Mac or French fries. "They have some surprisingly good food these days,'' she said in a confessional whisper. "But I would never be seen walking down the street with a McDonald's bag in my hand.'' I asked why. "Shame," she replied. "I don't know anyone who would feel differently.''
The Second Most Famous Thing to Happen to Hiroshima
Roads and Kingdoms
As Japan recovered from the postwar depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variable—noodles, protein, fishy powders—added to the equation, it became an increasingly fungible concept. Half a century later, it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe, others a savory pancake or an omelet.
Lucky Peach
It took about an hour to collect the 150 ml of blood (about two-thirds of a cup) I needed to make the pancakes. Because we didn't want to risk an anticoagulant ruining the taste, every ten or fifteen minutes I had to stop and squish the blood around in the Ziploc to make sure it didn't congeal. Despite a few off-putting clumps, it wasn't as disgusting as I'd expected.
Is Coffee More Complex Than Wine?
Wall Street Journal
The two soon discovered that they employed many of the same tasting terms, too. "We'll talk about aroma and complexity and body and flavor," said Mr. Liedholm. He generally advises his staff to eschew excessive adjectives or too much talk about fruit, lest they sound pretentious or silly. If someone "pulled out something like ‘brambleberry,' we'd double over and laugh," he said.
Inner-City Farmers May Have Toxic Soil on Their Hands
Smithsonian
Chaney also thinks gardeners need to understand the "soil splash principle." When it comes to leafy crops like spinach and lettuce, he says, "fine particles that get stuck on the surface and are hard to wash off are the main source of lead." For this reason, those who garden in areas with increased lead levels would want to avoid growing lettuce, spinach, chard and herbs and use raised beds and fresh soil.
Gossip Girls: Tea Parties And The Sexist Slang They Inspired
NPR
The other tea-related phrase was "to bitch" — a colloquial way of saying "to make tea"; its variations were to "stand bitch" and "bitch the pot," meaning to preside as hostess at a tea party. According to Grose, bitch was "the most offensive appellation that can be given to an English woman, even more provoking than that of whore."
Serious Eats
The worst part of this new-found obsession is that it isn't even an affectation. I don't drink cheap coffee to be different. I don't boast of my love for Cafe Bustelo, which has become the PBR of the bearded Brooklyn set. I usually buy Maxwell House. There is nothing cool about Maxwell House.
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Recipes: Harvest Season Casserole
- Prep Time:20 minutes
- Cook Time:1 hour 30 minutes
- Serves:6
This hearty casserole is a “build on” to our Harvest Season Soup. Just a few added ingredients turns that soup into a satisfying single dish dinner.
Why Try? This is the kind of simple but flavorful dish the whole family will enjoy on a chilly fall or winter evening. Loaded with nutritious vegetables, you’ll feel good about setting it out on the table.
Foodie Byte
If you like this casserole, you’ll no doubt enjoy it in soup form. Try our Harvest Season Soup.
Ingredients
2 small zucchinis, thin sliced
2 stalks Swiss chard, chopped, along with stems
6 to 8 cups chicken broth
1/2 cup extra-virgin olive oil
2 medium onions, thin sliced
2 medium carrots, thin sliced
Top third of 2 celery stalks with leaves, thin sliced
6 large garlic cloves, thin sliced
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
2 tablespoons tomato paste
2 generous tablespoons dried basil
2 generous tablespoons sweet paprika
Handful spinach leaves, chopped
1/4 large head green cabbage, chopped; thin-slice the core, too
28-ounce can whole tomatoes, crushed
1 1/2 cups (6 ounces) Asiago, Fontinella, or sharp Cheddar cheese, shredded
1/4 cup grated Parmigiano-Reggiano or other cheese
4 slices whole wheat bread, thick sliced
Preparation
For the soup: Coat the bottom of heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, or until vegetables are wilted and aromatic, stirring often.
Uncover, heat to medium high, stir in the tomato paste, basil, and paprika. Cook for 3 minutes, stirring often. Add zucchini, spinach, cabbage, Swiss chard, tomatoes, and broth. Bring the soup to a simmer, partially cover the pot, and cook 30 minutes, or until the vegetables are tender and soup tastes of deep, satisfying flavors. If it tastes weak, uncover and simmer for 5 minutes or more to boil off some of the liquid and concentrate the flavor.
For the casserole: Rub chunks of stale coarse whole-grain bread with garlic. Tear it into bite-size pieces, scatter them in a large, shallow baking dish (about 2-quart capacity), drizzle with a bold-flavored olive oil, and ladle on the soup mixture. The soup should nearly cover the bread; you want 1 part bread to about 3 parts soup.
Tuck big spoonfuls of grated Parmigiano-Reggiano or other cheese amid the bread pieces. Cover the casserole and refrigerate overnight.
To serve, bring the casserole to room temperature. Then sprinkle it with more olive oil, salt, pepper, and cheese. Cover the dish with foil and bake at 375°F until hot and bubbling, about 40 minutes. Uncover for another 5 minutes to lightly color the top.
Nutritional Information
Calories 488, Carbohydrates 40g, Cholesterol 36mg, Fat 31g, Fat Calories 274, Fiber 9g, Protein 18g, Saturated Fat 9g, Sodium 2007mg. Daily Values: Calcium 304.64mg 30%, Phos 198.44mg 20%, Copper 0.17mg 9%, Zinc 1.76mg 12%, Panto 0.56mg 6%, Biotin 5.83mcg 1943%, Iodine 14.34mcg 10%, Magnesium 56.44mg 14%, Iron 4.41mg 25%, Vitamin B6 18%, Vitamin C 100%, Vitamin B12 9%, Vitamin D 2%, Vit E-a-Toco 15%, Vitamin A 145%. Percent Daily Values are based on a 2,000 calorie diet.
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viernes, 30 de octubre de 2015
Making Krispy Kreme-Style Doughnuts at Home
Doughnuts are one of those pastries that seem too advanced for the average cook. But yeasted doughnuts, glazed or filled, just require a few tools and facility with a deep fryer. Above our friends over at culinary lab Chefsteps break down how to make a perfect facsimile of a Krispy Cream-style doughnut. And here's their take on a an old-fashioned cake doughnut. Check it out.
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The Real World Series Rivalry: Kansas City vs New York Strip Steak
The competition rages on and off the field.
Baseball may currently be on the forefront of the intense competition between New York and Kansas City, but the two cities also have a deep-rooted food rivalry that dates back to the 1800's: Is it a New York or Kansas City strip steak? New York's iconic steakhouse Delmonico's is credited with developing the particular cut taken from the shorter side of the beef loin. Later on, the city's butchers began calling it a "New York Strip" due to its strong association with the restaurant. However, a few decades later, some people began calling the same cut a "Kansas City Strip."
As the World Series heats up — with Game 1 going to 14 innings — so does the debate about the name of this popular cut of beef. Some may try to differentiate the two by fat content, thickness, marinating technique, or inclusion of a bone; however, the truth of the matter is they are the same thing. Like many foods, what you call this particular slice of cow depends more on what part of the country you live in then a solid definition. While fans can't be sure whether Kansas City's Kauffman Stadium or New York's Citi Field will be the home of the next World Series champs, they can put their money on the steak debate raging on long after the kings of baseball are crowned.
Eater Video: Steak Cuts Explained
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Noches Palacio presenta: Looks de inspiración Otoñal (FOTOS)
El estilo otoño en CDMX
Pues es oficial, el otoño 2015 ya está aquí (con cambio de horario incluido). Se van (por fin) las lluvias para dejar camino a calles pintadas de colores amarillo y café, esos colores que dejan las hojas secas al caer de los árboles, símbolo de que la naturaleza chilanga se está preparando para el frío invernal.
Nosotros al igual que la naturaleza, empezamos a prepararnos para una leve bajada de temperaturas. Los shorts y las camisas de lino y algodón, comienzan a ceder ante los suéteres de lana y las mangas largas.
Los colores ocres, marrones, grises y verde seco empiezan a tomar protagonismo en las calles de la ciudad. Quizás hay algún despistado que aún sale con manga corta pero al esconderse el sol corre al café más cercano buscando una bebida caliente que le proporcione algo de calor. No hay duda, el otoño ya llegó.
Con el cambio de estación y el cambio de clima, un cambio de look es necesario, por eso les traemos esta fotogaleria con inspiración chilanga en la que podrán tomar ideas de qué ponerse en estos días otoñales, y si conocen a algún despistado o despistada que no sabe que ponerse, no sean gachos y avísenles para que también le echen un vistazo y así poco a poco seamos más los que vestimos bien en la ciudad.
La entrada Noches Palacio presenta: Looks de inspiración Otoñal (FOTOS) aparece primero en MXCity.
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Rapper Trick Daddy Wants to Make All Your Food Taste Like the Dirty South
He's crowdfunding a new line of seasonings.
Further proving that rappers do have other passions besides money, cars, clothes, and super-awkward dancing, Florida rapper Trick Daddy just launched a Kickstarter for his very own line of spices. (Or, as he refers to it, a Trickstarter.) He guarantees they'll imbue your cooking "with a dirty South flavor in every bite."
The line includes Chicken Salt — which is actually vegan, somehow — Cajun Seasoning, and Jamaican Jerk. Pledge rewards range from an apron emblazoned with the somewhat cryptic slogan "Bitch I Got My Pots" to a Skype session with the man himself — or even the chance to attend a barbecue at his house, where he will almost certainly douse all your food in Chicken Salt. Bringing along a six-pack of Wu-Tang Clan-infused beer may or may not be a good idea.
Watch Trick Daddy attempt to convince you to throw money at his line of spices, below:
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Coffee Takeover: Twitter Reacts to Peet's Acquisition of Intelligentsia
Some coffee drinkers are more excited than others.
This morning California-based coffee giant Peet's dropped the bomb that it had acquired a majority stake in Intelligentsia Coffee, the cultishly adored Chicago-based roaster. It comes just on the heels of Peet's purchase of Portland, Ore. hipster icon Stumptown Coffee, which was announced only three weeks ago.
Peet's director of marketing told Eater this morning the company intends to continue business as usual at Intelligentsia, but nonetheless, third-wave coffee devotees are getting awfully nervous as they watch their favorite roasters get snapped up by a big corporation.
Here's a look at all the acquisition-related murmurings going down on Twitter today:
Tony Konecny, founder of the L.A.-based coffee subscription service Tonx, thinks the move makes business sense:
.@erik_davis our little niche of high end coffee product is way smaller than the potential market for it. these moves are long overdue.
— tonx (@tonx) October 30, 2015
Journalist Jim Romenesko seizes the opportunity to crack on Peet's social media game:
@Intelligentsia Will your wi-fi be downgraded to match the slow speed of @Peets_Tweets now that you've been acquired?
— Romenesko (@romenesko) October 30, 2015
The move has left a bad taste in the mouth of at least one Twitter user:
@Intelligentsia You don't get it - it's more about whether your coffee improves - it's about customers/city/employees. Enjoy the $$$ though.
— lake county democrat (@lakecountydem) October 30, 2015
One person takes solace in the fact that at least coffee roaster Counter Culture remains indie:
Long live the few and the strong like @counter_culture https://t.co/qVkBOoYQhE
— sara billups (@hellobillups) October 30, 2015
A few Intelligentsia fans are congratulatory, yet concerned about the fate of their favorite roaster:
Dear @Intelligentsia, please don't lose your soul. https://t.co/44FFH0SUoB
— Tim Schraeder (@TimSchraeder) October 30, 2015
@Peets_Tweets congratulations on acquiring the best coffee ever, intelligentsia. Please, PLEASE, do not change anything about the recipe…
— Jonathan Kennedy (@jrkennedy77) October 30, 2015
Others simply wonder about a potential portmanteau of a name:
So if Peet's owns Stumptown and is about to own most of Intelligentsia, what will happen? Intellistumptown? Stumpgentsia? #coffeenerdtweets
— ☕️Kate☕️ (@SBinLondon) October 30, 2015
At least one person is heralding it as a possible sign of the apocalypse:
Intelligentsia is Peets and Grantland is dead. I no longer recognize this World.
— Kyle Glanville (@glanvillain) October 30, 2015
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Book Deals: Paula Deen, Questlove, and More
Plus more information about Chrissy Teigen's upcoming cookbook.
Here are your Friday book deals. It looks like butter queen and former Dancing With the Stars contestant Paula Deen is writing yet another cookbook. As part of her attempted comeback, Deen recently released a healthy cookbook called Paula Deen Cuts the Fat. Next up, according to Amazon, is a book called The Lady and Sons Too!: A Whole New Batch of Recipes From Savannah. Little information is available about the book, but it appears to be a followup to her 1998 cookbook The Lady & Sons Savannah Country Cooking which is based off of her restaurant of the same name. The book will be published by Paula Deen Ventures and is set to hit shelves June 14, 2016.
Next up, Roots drummer and former fried chicken restaurant owner Questlove is publishing a book. Grubs Street notes that it is called somethingtofoodabout: Exploring Creativity With America's Most Innovative Chefs. Co-written by journalist Ben Greenmail, the book "will feature conversations about the creative process with chefs and food-world luminaries," including chef Daniel Humm of NYC's Eleven Madison Park and Los Angeles-based chef Ludo Lefebvre (Petit Trois, Trois Mec). The book will be released in April 2016.
Ayesha Curry, the wife of basketball Stephen Curry and the mother of viral star Riley Curry, has landed a cookbook deal. Curry announced the deal through Instagram where she revealed the book will be titled The Seasoned Life and will be published by Little, Brown. Curry writes that her book will be about "faith, food, and family" and that it will contain "recipes and funny stories all from my heart and home." The book is set to hit shelves next fall.
There are now more details available about swimsuit model and Guy Fieri impersonator Chrissy Teigen's upcoming cookbook. Titled Cravings: Recipes for What You Want to Eat, it will be published by Clarkson Potter and edited by Francis Lam. Last November, it was revealed that the book will feature more than 100 recipes "peppered with hilarious anecdotes and photos from Chrissy's Instagram and Twitter profiles." The book will be released on February 23, 2016.
Publishers Marketplace writes that Chicago-based pastry chef and James Beard Award nominee Dana Cree is writing a book all about ice cream. Called Hello, My Name Is Ice Cream, the book — which will be published by Clarkson Potter — explains the in-depth art and science "behind the making of homemade ice cream." There will also be illustrations from artist Anna Posey. Hello, My Name Is Ice Cream will be released in spring 2017.
Last but not least, Anthony Bourdain's Ecco imprint will publish California-based restaurateur James Syhabout's (Commis, Oakland) first cookbook. Publishers Marketplace notes that the book Hawker Fare, after his Bay Area restaurants of the same name. Syhabout — who moved from Laos to a Laotian community in Oakland when he was two — learned to cook "by helping his mother." The cookbook will feature Southeast Asian recipes alongside "stories about his immigrant community and recipe tips." The book will hit shelves in 2017.
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Agenda Cultural MXCity (30 de octubre – 1ro de noviembre)
Viernes 30 de octubre
La Fiesta del Día de Muertos del Museo Anahuacalli
Museo Diego Rivera Anahuacalli. Museo 150, Coyoacán, San Pablo Tepetlapa.
La Ofrenda del Museo Anahuacalli es un homenaje a la vida y obra de Diego Rivera; es también una práctica realizada por más de medio siglo que materializa el amor del maestro por el pueblo de México, así como los deseos de él y su gran amiga Dolores Olmedo por exaltar los usos y costumbres más recurrentes en el folclor mexicano.
Feria de las Calacas
Cenart. Avenida Río Churubusco 79, Coyoacán, Colonia Country Club.
Circo, catrinas, rap, cine, surf, pan de muerto, ofrendas, teatro y muchas actividades más te esperan en la XV Feria de las Calacas que se realizará en las instalaciones del CENART en colaboración con Alas y Raíces de Conaculta. Aparta el 31 de octubre para disfrutar de las más de 170 actividades completamente gratuitas.
“Esperando al gato”
INBA (Instituto Nacional de Bellas Artes). Paseo de la Reforma, Bosque de Chapultepec I, Miguel Hidalgo.
En un basurero, un gato muerto es cuidado por un hombre y una mujer… Mientrastanto, un país en ruinases abandonado por la población en busca de una posibilidad que no les sea negada. Así, esta pareja esgrime un recuento de momentos esenciales de su vida, episodios que van de la complicidad al desencuentro. No te pierdas esta obra en el 10° Festival Otras Latitudes.
“Pendiente. False Cognate.”
Teatro de la Danza. Paseo de la Reforma y Campo Marte S/N, Chapultepec Polanco.
Pendiente es un dueto inspirado en atmósferas y situaciones de la famosa novela “Crónica de una muerte anunciada” de Gabriel García Márquez. Se trata de una producción de México y Países Bajos, es una coreografía no narrativa, sin embargo, logra abordar temas concurrentes de la novela como el amor prohibido, la violencia, la venganza y el desprecio.
Sábado 31 de octubre
“Tahití Aguas de Fuego”
Museo Nacional de las Culturas. No. Centro, Moneda 13, Colonia Centro.
El grupo de Costeau captura, en imágenes tanto aéreas como submarinas, las 830 islas del Archipiélago Tuamotu, que incluye a Tahití. Hogar de sólo 160 mil habitantes, Costeau nos revela cómo sus antiguas culturas chocan con la del siglo XX. Estas islas, que nacieron de un solo volcán de fuego submarino, se enfrentan a otra clase de fuego: el de pruebas nucleares, por lo tanto se examinan las terribles consecuencias.
Recorrido caracterizado y altares
MUJAM (Museo del Juguete Antiguo México). Calle Dr. Olvera 15, Cuauhtémoc, Doctores.
Visita la “Colección de Juguetes más grande del mundo” y la ofrenda dedicada a los personajes de la cultura popular mexicana.
Lee Miller Surrealista
Museo de Arte Moderno. Av. Paseo de la Reforma S/N, Miguel Hidalgo, Bosque de Chapultepec I.
El hogar de la artista en East Sussex, Inglaterra, resguarda actualmente un acervo de más de 60,000 negativos. La exposición parte de este fondo y se realiza en colaboración del British Council y en contexto del año dual Reino Unido- México, además de formar parte del festival FotoMX.
Colección de Murales
Museo del Palacio de Bellas Artes. Av. Juárez, Centro Histórico.
Siete artistas con una brillante trayectoria ejecutaron 17 obras murales entre 1928 y 1963, que hoy enriquece la colección del Palacio de Bellas Artes: Rufino Tamayo, Diego Rivera, Roberto Montenegro, David Alfonso Siqueiros, Jorge González Camarena, Manuel Rodríguez Lozano y José Clemente Orozco.
Domingo 1ro de noviembre
Catrina Fest
Teatro Ángela Peralta. Aristóteles, Polanco, Miguel Hidalgo.
El objetivo del festival es difundir y perpetuar la tradición del Día de Muertos, celebración declarada Patrimonio Intangible de la Humanidad, por lo que este año se intentará romper el récord reuniendo al mayor número de personas caracterizadas como catrinas y catrines.
Lila Downs
Auditorio Nacional. Av Paseo de la Reforma 50, Miguel Hidalgo.
Lila Downs en el Auditorio Nacional presenta “Balas y Chocolate” El tesoro de México para el mundo regresa para presentar su nuevo show, en el que hará un impresionante homenaje a las tradición milenaria del Día de Muertos.
Ofrenda de Día de Muertos
Centro Cultural Isidro Fabela. Calle San Jacinto 5, Álvaro Obregón, San Ángel.
Se llevarán a cabo diferentes eventos especiales en este esta celebración. Asimismo, habrá venta de objetos tradicionales para que puedas poner tu propio altar, presentaciones de libros, conciertos, talleres para niños, conferencias. Desde luego, se dará a conocer la tradicional ofrenda mexiquense a Isidro Fabela y el regreso de “Los destinos del alma en el pensamiento prehispánico”.
Feria del Chocolate y Pan de Muerto
Delegación Coyoacán.
La gastronomía es uno de los atractivos principales dentro de la celebración de Día de Muertos, por ejemplo el pan de muerto. La delegación Coyoacán lo sabe y es así que extiende la invitación a la Feria del Chocolate y Pan de Muerto 2015. Además de la expo – venta de diversos tipos de pan o cacao, también podrás apreciar un videomaping, obras de teatro, conciertos, danza en el kiosco de la demarcación y la oportunidad de ver de cerca una calavera de azúcar monumental.
La entrada Agenda Cultural MXCity (30 de octubre – 1ro de noviembre) aparece primero en MXCity.
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6 tradiciones raras mexicanas para celebrar el Día de muertos
Celebrar a la Muerte es un acto irónico tan característico del pueblo mexicano. Es una especie de enfrentamiento entre la vida y un mundo de caos, miedo y vergüenza, cuya batalla reside en sobrevivir ante la idea de perder el control de todo lo que se tiene. Y la realidad es que esa batalla está perdida –y lo sabemos–. Así que optamos por utilizar el único recurso que nosotros, los mexicanos, tenemos para enfrentar al sometimiento de lo inevitable: la risa, el humor negro, el doble sentido, la fiesta.
Algunos dirán que la risa es sólo la evasión al miedo incontrolable. Cuando, ¿realmente que es evadirse de una emoción naturalmente humana? La risa es, más que un arma, la única herramienta que nos han enseñado a usar para enfrentar al oblivion. La risa es, más que un escudo placebo, un liberador de endorfinas que tranquiliza nuestras angustias y temores ante el apabullante descontrol. La risa es, entre otras prácticas netamente mexicanas, un recuerdo que vive atemporalmente en nuestra psique y nos permite entonces librarnos, aunque sea un poco, del miedo al abandono, al rechazo, al dolor y al olvido.
Al ser un pueblo que nacimos de la perversión–borderline–, donde nos enseñaron a amar al victimario –a homenajear al abusador–, aprendimos a desarrollar recursos basados en una definición distorsionada de sí mismo; aprendimos a someternos a través de la hilaridad, el festejo, la risa, la pomposidad, porque no había otra manera de sobrevivir a los miedos o a los abusos. Quizá por ello, para enfrentar a la Muerte con el único recurso que tenemos a la mano, usamos la hilaridad para disfrazar de mujer elegante a la calavera, endulzar a las calacas, comer panes que simbolizan los huesos y cráneos de los difuntos, decorar con colores llamativos y usar máscaras a lo largo de esta festividad del Día de muertos. Simplemente es más sencillo, más tranquilizante, más llevadero… Y hasta cierto punto, perverso.
Y hay más: otras prácticas, sencillamente raras, que podrían costarnos trabajo comprender su existencia, sus métodos, sus objetivos. Sin embargo quizá bastaría observarlas, experimentarlas, vivirlas dentro de su contexto para descubrir los simbolismos que permiten aliviar la angustia del pueblo mexicano. Es más, inclusive, hasta podríamos disfrutar de la enjundia con la que el narcisismo caracteriza a la muerte. Y qué mejor oportunidad, ahora con el Día de muertos tan cercano a estas fechas, para acotar las siguientes tradiciones culturales de los pueblos mexicanos:
1. En la prehistoria, los pueblos indígenas solían conservar los cráneos como trofeos y mostrarlos durante los rituales de sacrifico y así representar la muerte y el renacimiento. De eso, ya han pasado más de 3 000 años.
2. Existen sitios donde la costumbre obliga a un familiar dormir con el difunto a quien se le honra durante estas fechas.
3. En la Huasteca Potosina se celebran las fiestas de Xantolo, donde se acostumbra que los bailarines lleven máscaras hechas de madera, de plástico o inclusive hasta de luchadores.
4. Se llevan mariachis, banda norteña o músicos tradicionales a los cementerios, hogares o calles para que se canten las canciones favoritas del difunto. De esa manera el espacio cerrado, dirigido sólo a los familiares, se vuelve un lugar público y abierto en donde los músicos representan las animas vagando por el sitio.
5. Existen danzas en donde se representan cuentos y leyendas prehispánicos, por lo que se usa trajes de jaguares y otras deidades de la época a pesar de ser espacios mayoritariamente católicos.
6. Edificar un altar de muertos sobre las lápidas de los familiares muertos. Si bien es una conducta socialmente aceptada –y por tanto, no es rara per se–, en ocasiones se realiza durante los cuatro días de la festividad. Es decir, desde el 31 de octubre hasta el 3 de noviembre, los familiares se encuentran en el cementerio para iluminar sus caminos. Por tanto en estas fechas los panteones albergan música, comida y grandes fiestas.
La festividad de Día de muertos es un homenaje a la vida rindiendo homenaje a la muerte. Podríamos inclusive decir que se trata de una especie de recordatorio, en donde, el hablarle bonito a la muerte puede librarte de la soledad, la inexistencia y el olvido –al menos, por un tiempo breve–.
Twitter de la autora: @deixismj
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Watch Anthony Bourdain Get a Painful Tattoo in Borneo
Heavy drinking is involved, naturally.
Season six of Anthony Bourdain's CNN series Parts Unknown is in full swing, with recent episodes taking him to Ethiopia, Okinawa, and Marseille — and the next episode chronicles his return to the Southeast Asian island of Borneo.
Bourdain says the last time he was in Sarawak, Borneo was a decade ago when he was "heartbroken [and] depressed" — but now he's back and ready to party for the rice harvest festival, where he throws back shots with the locals and even gets a very painful-looking tattoo.
Bourdain also pays a visit to a lush restaurant called Aunty Aini's Garden Cafe, where he learns how to cook Malaysian cuisine — "delicious, delicious food" he says — from a former actress. The Borneo episode airs this Sunday at 9 p.m. EST/PST on CNN.
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Chick-fil-A Is Sponsoring an LGBT Film Festival
Hmmm.
Chick-fil-A, the Atlanta-based chain that's closed on Sundays, is sponsoring an LGBT film festival, according to Baptist Global News. This is a somewhat puzzling partnership, given its CEO's history of speaking out against gay marriage, but hey — everyone's entitled to change their minds, right?
Baptist Global News explains that the touring film festival is called Level Ground, and is being "billed as the world’s first faith-based LGBT film festival." According to Level Ground's mission statement, it aims to create a "safe space for dialogue about faith, gender, and sexuality through the arts." The festival's website clearly displays Chick-fil-A's logo on its "Sponsors" page.
Concerned patrons of the chicken chain have launched a Change.org petition to express their displeasure to Chick-fil-A's powers that be, writing that sponsorship of such an event "promote[s] an agenda which is contrary to Chick-fil-A's corporate stance on Christian values regarding marriage and stewardship." The petition currently has 253 signatures.
Chick-fil-A found itself the target of numerous boycotts and protests after CEO Dan Cathy admitted in 2012 to the company's anti-gay marriage position; it was also revealed that the company had donated millions of dollars to anti-gay groups. Eater has reached out to Chick-fil-A for comment and will update with any statement.
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World Health Organization: We're Not Telling People to Stop Eating Bacon
Reducing your intake will reduce the risk of cancer, though.
The internet lost its collective mind this week following the release of a World Health Organization report that declared red meat and processed meats — including that cultural zeitgeist, bacon — to be carcinogenic to humans. Now, however, The Independent reports the WHO is trying to ease the panic by insisting that it's not recommending people cut out these foods altogether.
The WHO points out in a statement that the new study, conducted by the International Agency for Research on Cancer, merely reiterates what it recommended way back in 2002, which was that people moderate — not eliminate — their consumption of such foods to reduce the risk of cancer. The group can hardly blame the public for reacting hysterically, though: The report did place processed meats in "group one" of carcinogens, right alongside cigarettes and formaldehyde.
Obviously, the meat industry was none too pleased by this news: The North American Meat Institute swiftly issued a press release declaring the IARC's report "dramatic and alarmist." Neither was meat-loving Iron Chef Michael Symon, who posted a lengthy rant to his Facebook page that began, "To say I am disappointed in your witch hunt... errr "research" would be to put it mildly an understatement."
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Recipes: Pumpkin Black Walnut Pie
- Prep Time:15 minutes
- Cook Time:40 minutes
- Serves:6
Give this all-time autumn favorite a touch of sophistication with a nutty, crunchy difference.
Why Try? You’re not going to get away with not making a pumpkin pie for the holidays. Why not give it a little makeover this year.
Foodie Byte
The toasted black walnuts nicely complement the smooth texture of the pumpkin filling.
Ingredients
2/3 cup coarsely chopped black walnuts, toasted
1 1/2 cups pumpkin puree
1 9-inch refrigerated pie dough disc
3 large eggs, lightly beaten
3/4 cup firmly packed light brown sugar
1 1/2 cups half-and-half
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground cloves
Preparation
Preheat oven to 400°F.
Press crust into pie pan and prick bottom several times with a fork and bake the pastry shell until very lightly browned about 7 minutes.
In a mixing bowl, beat together the remaining ingredients except the walnuts until smooth. Stir in 1/3 cup walnuts. Pour the mixture into the cooled pastry shell and sprinkle the remaining walnuts over the filling.
Bake until the filling has set and a knife inserted in the center of the pie comes out clean, about 40 minutes. Cool on a wire rack.
Nutritional Information
Calories 473, Carbohydrates 52g, Cholesterol 119mg, Fat 27g, Fat Calories 244, Fiber 4g, Protein 11g, Saturated Fat 10g, Sodium 255mg. Daily Values: Calcium 123.43mg 12%, Phos 180.42mg 18%, Copper 0.23mg 12%, Zinc 1.13mg 8%, Panto 0.83mg 8%, Biotin 8.67mcg 2890%, Iodine 24.05mcg 16%, Magnesium 41.32mg 10%, Iron 1.56mg 9%, Vitamin B6 8%, Vitamin C 2%, Vitamin B12 7%, Vitamin D 6%, Vit E-a-Toco 3%, Vitamin A 182%. Percent Daily Values are based on a 2,000 calorie diet.
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Blockbuster: Peet's Coffee & Tea Buys Intelligentsia Coffee
Peet's purchased Portland-based Stumptown coffee just last month.
This morning, Peet's Coffee & Tea, the Emeryville, Cali.-based coffee roaster and retailer, announced it had acquired a majority stake in Intelligentsia Coffee, the Chicago-based roaster. This is Peet's second major purchase in two months. In early October, the company announced its purchase of Portland, Ore.-based Stumptown Coffee.
Reached by phone, Director of Marketing Hayden Perry says the reasons for the purchase are simple: "We have built a portfolio of brands in the super premium coffee segment in order to appeal to a broad variety of consumers in that segment." It's no secret that craft coffee is a major trend across the country, with boutique roasters and third wave shops popping up in every city, from Los Angeles to Charleston; Houston to Miami.
Fans of Intelligentsia are likely to be surprised by the news. For decades, the Chicago-based roaster paved the way for small, boot-strapping coffee companies. Intelligentsia was one of the first coffee brands to think about everything from the coffee farmer to the roasting process to the temperature of the beverage when it hits the cup. The roaster has grown rapidly in recent years and now has a total of 10 coffee bars in Chicago, Los Angeles, and New York, and two roasting facilities nationwide.
So will Intelligentsia's new boss change that? Perry says no: "We don't anticipate it changing, we're going to continue to operate as it is, as independent businesses." This goes for the whole operation: Though Peet's and Intelligentsia buy coffee beans from different coffee collectives and farmers, Peet's promises this won't change. The channels in which the roasters acquire their coffee will stay the same.
Intelligentsia has expanded quite a bit on its own already, so will this infusion of resources help it grow even further? Peet's and Intelligentsia aren't commenting on that, but do say that Intelligentsia's team will now have access to Peet's resources and scale. Per a release, Intelligentsia co-founders Doug Zell and Emily Mange along with co-owner Geoff Watts "will retain a significant stake in the business and stay actively involved in the company's operations."
Dave Burwick, president and CEO of Peet's Coffee & Tea released this statement: "We're excited to welcome Intelligentsia to the Peet's family as the growth of the super-premium coffee market continues to explode in the U.S. It's driven by 18-34 year-olds who are more affluent, purchase premium brands from other categories like craft beer and pressed juice, and seek variety and new experiences. To capture more than our fair share of this market, it's important that we offer differentiated craft coffee brands with unique propositions and appeal. Peet's and Intelligentsia, along with Stumptown, which we recently signed an agreement to acquire, are highly complementary brands and businesses that collectively satisfy the desires of the new coffee connoisseur."
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