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Restaurant Creativity in time of COVID-19

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June 7, 2020June 25, 2020

Farewell, Auburn of Los Angeles: The End to a Promising Fine Dining Restaurant

Continue reading "Farewell, Auburn of Los Angeles: The End to a Promising Fine Dining Restaurant"
April 4, 2020

The devastating effect of coronavirus on the restaurant industry and what you can do to help

Continue reading "The devastating effect of coronavirus on the restaurant industry and what you can do to help"
March 6, 2020

The History of Korean Fried Chicken, the other KFC

Continue reading "The History of Korean Fried Chicken, the other KFC"
February 15, 2020

Types of Silverware Used for Food and Drink in the 16-19th Century

Continue reading "Types of Silverware Used for Food and Drink in the 16-19th Century"
February 5, 2020

The History of Apple Pie, Poutine, Bratwurst, Shepherd’s Pie, and Dumplings

Continue reading "The History of Apple Pie, Poutine, Bratwurst, Shepherd’s Pie, and Dumplings"
November 30, 2019November 30, 2019

Sushi Zo: an omakase-only sushi bar

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September 21, 2019

Food History of Hawaii

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January 30, 2019January 30, 2019

Disgusting Food Museum from Sweden in LA

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Cheese makes the world go round! I’ve applied to @whispssnacks to be their CEO (Cheese Executive Officer). May the cheesiest applicant win!
auburn was an amazing restaurant in Hollywood that permanently closed in late April 2020. Its tasting menu featured California’s finest ingredients and showcased Chef Eric Bost and his team’s talent and creativity. In May 2020, auburn was also selected as a James Beard nominee for best restaurant design. auburn will be dearly missed. I wrote about my experience at auburn in my blog to commemorate the restaurant. I also look into how the restaurant industry will be impacted over the next few years.
What's more comforting than a giant pan of paella? Paella originated from Valencia of Eastern Spain. Its current form that we are familiar with has been around since the mid-19th century, but it is believed an early predecessor of paella was eaten as early as the 8th century. The name of the dish comes from paellera, the name of the wide, shallow traditional pan used for cooking the rice dish over an open fire. The main ingredients of paella include short-grain rice, meats, vegetables, and saffron. However, there are many local variations; for example, there is paella de mariscos, which uses seafood instead of meat. Rice was introduced to Spain by the Moors who are of Arab descent. The Moors began rice cultivation in Spain around the eighth century. Valencia, one of the largest natural ports in the Mediterranean, was and still is one of the most important rice-producing areas in Spain. Rice dishes were limited to Valencia but spread to the rest of Spain over time. When it was introduced, paella was eaten by all classes. Many working-class farmers and laborers cooked paella for lunchtime. Their paella was typically made with rice and other available ingredients from the fields and countryside such as tomatoes, onions, and beans. Rabbit or duck may have also been added as well. For special occasions, chicken and saffron were added in. Paella was also used for family gatherings and religious feasts. During that time as well, paella was eaten directly from the pan that it was cooked in. As rice became more common throughout Spain, many paella variations appeared throughout different regions of Spain. Today, many types of paella are eaten throughout the world.
Curry saimin from Shige’s saimin stand.

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