About a month ago, an interesting little article was posted over on the New York Times pointing out that the iconic Chinese takeout container isn’t Chinese at all. I’m not sure if these containers are used globally or not; They’re not used in China, but here in America these containers are symbolic of Chinese foods and are used in every Chinese restaurant I’ve ever been in. As it turns out, though, the container was invented by a fellow named Frederick Weeks Wilcox to transport raw oysters:

Wilcox’s paper box seems to have been an advance in existing “oyster pail” technology. (The oyster pail, as described by Ernest Ingersoll in his 1880 book, “The Oyster Industry,” was “a wooden receptacle with a locked cover used in transporting raw oysters.”) At any rate, the paper oyster pail and the incipient Chinese-food industry — which was beginning its meteoric rise in the early 20th century — seemed made for each other. “It’s nearly leakproof, and it’s disposable, and they’re really inexpensive,” says Michael Prince, who redesigned the Box O’ Joe Coffee carton for Dunkin’ Donuts. “Origami can make a really cool transport device.”

Similar is the story of the Fortune Cookie which also isn’t Chinese, and was most likely invented by Japanese immigrants living in California in the 1890s or early 1900s. Makoto Hagiwara of Golden Gate Park’s Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie.

Bobby

The folks behind Kinfolk magazine have an unmatchable eye for showcasing amazing things, and the beekeeping video is but one of them. The video was done by Tiger in a Jar (who you may remember from this previous post) who’ve done a beautiful job of capturing the process of collecting honey. I didn’t realize there was a swirly machine that spun the honey out of the combs, I guess I’ve never thought about it before. I’m not even a big fan of honey, but this video makes the whole process seem extremely romantic.

You can see some photos from Tiger in the Jar’s shoot by clicking here.

Bobby

I thought it would be fun to post about this little cute spaghetti measuring tool today. It’s called Ég gæti borðað heilan hest which is Icelandic for ‘I could eat a horse’, and it’s designed by the product designer Stefán Pétur Sólveigarson.

Every time I cook spaghetti I always remember that I need to buy a measurer and I think Stefán’s is really neat. It measures out spaghetti in serving-sizes for kids and adults as well as it’s horse measurement -enough to feed four adults, or presumably, one very very hungry person. It’s available for sale online at the Reykjavik Corner Store.

Philip

I may not be the most travelled person, but I’d say I’m rather adventurous when it comes to food. One of the best shows I watched in the last year was Bizarre Foods with Andrew Zimmern, which without a doubt has some of the craziest foods I’ve ever seen. I’d totally imagine you’d find Magnus Nilsson’s restaurant on Andrew Zimmern’s list.

Started in 2008, his restaurant is called Fäviken Magasinet, which features a menu of sustainable, locally harvested foods from northern Sweden. The menu features items you probably won’t find anywhere else, things like unseasoned scallops cooked over burning juniper branches, lightly salted wild trout roe in a warm crust of dried pigs blood and black grouse gently cooked in a pot of dried herbs collected in the meadows surrounding the restaurant.

The menu at Fäviken is changeable, as when one ingredient runs out, it needs to be replaced by another. We never replace dishes ”just because”, instead we would rather wait for a new ingredient, idea or dish that is actually better than the one being replaced. Much of what we serve has its own life and remain on the menu for a long time, slowly evolving into something entirely different to the original, despite having the same name throughout its life.

The crew at Nowness commissioned Howard Sooley to photograph the spirit of Fäviken Magasinet, and I thought the photos were rather beautiful. I would love to be able to visit there one day, but for now these photos will do.

Bobby

This is the first post on TFIB in 2012, and it’s not about art or design, it’s about food. Well, that’s not entirely true, it’s really about getting the details right. Chinese restauranteur Michael Chow is famous the world over for his restaurants known simply as Mr. Chow, visited by celebrities, politicians the world’s elite. What makes Mr. Chow special though is his attention to detail. In this 4 minute video you get a good look at how hands-on Michael Chow is in his business and how concerned he is with making his dining experience perfect. He has a level of dedication to his craft that is unmatched by most, and it’s truly inspiring to see. Be sure to stick around to the end of the video, he clearly has a pretty great sense of humor as well.

Found through Nowness

Bobby

Above are stunning images of food stuffs taken by photographer Caren Alpert. Using a tool that most photographers are unfamiliar with, an electron microscope, Caren worked with technicians to obtain the images in her series Terra Cibus (etymology from Latin for “land” and “food”). Land and food are linked in ways that are obvious at scales we are used to. (EG: Why an American would eat so much beef: we have all that land, while a native of Japan might eat more seafood: they have all that ocean.) What’s surprising about Caren’s images (can we call microscopy photography?) is how similar some of these foodscapes are to much larger landscapes. In her own words: “I’ve made a living over the last decade capturing mostly recognizable images of food. Now I want to show what is there, but what we never actually see: landscapes, patterns and textures that ignite a completely different response from the viewer.” Can you guess the foods above?

Fun fact about how sensitive electron microscopes are: poorly placed elevators or air conditioners that cause even the slightest structural vibration can render them useless. I had always wondered where the colors in electron microscopy come from, but it turns out to be less scientific than I imagined. It turns out that Electron Microscopes produce only back and white images and the color is added through something like Photoshop.

For the curious, the foods above, on order, are: sugar, brussel sprouts, chocolate cake, and at the very bottom: table salt. This is the first time that images from electron microscopes have made me drool.

Alex

Process and craft videos are so much fun to me, especially when the subject is about the brewing of alcohol. The folks at Made By Hand, a brand new video making crew, have chosen to visit the Breuckelen Distilling Company, the first gin distiller in New York City since prohibition, which in my mind is a great topic. The story of the distillery is the age old tale of hating your job and wanting to do something different, and doing it by hand from the ground up. This definitely ties into Kyle’s previous posts about this newfound motivation to do things for yourself and a return to craft.

The video itself is extremely well done, it’s beautifully shot and edited, and the interview has a great pace. Seeing all that glass and chrome in the high contrast black and white is a real treat. Made By Hand’s next video will about knife making, so that should be just exciting, I’m really looking forward to it.

Bobby

I guess I’m going to continue the theme of food posts a bit further with this two videos from husband and wife duo, Tiger In A Jar. I decided to title these videos ‘moving recipes’ because they’re more about the ingredients than some personality you’d see on a cooking show. This is leaving, breathing, moving, imperfect food porn at it’s best. Both of these recipes are rather unique as well, the top being a recipe for Ribboned Asparagus Salad and the bottom being Beet Cake. Sounds pretty good, right? Well, wait to watch these videos, that’s when you really start to drool.

Bobby

Here’s a challenge: Find a local liquor store in the United States without California wine. Ok, maybe if you went to a store that doesn’t sell wine, you’d win. But seriously. Check your local deli.

The great American viticulture and oenology explosion of the past half a century has brought an entire industry to the many fertile regions of California. It has been a magnificent success. An entire economy of wine bars span the nation, supporting the local growers who have achieved so much in such little time. The perk of our weakened economy means that Europe and Asia can drink California wine on the cheap. It’s a wonderful time for California wine drinkers, and the native drinkers are getting even younger.

But this article has nothing to do with California wine. I am rejecting the prominence, strengths and beauty in favor of the old, tried and true methods of Europe. Mignon LA does the same.

Started by two local LA boys, Mignon is their second venture. When owners Santos and Danny came together to start their first endeavor, Bacaro, there was a curious focus on Italian wines and food in the vein of an Italian tapas, if you will. And when they opened Mignon, California wines were simply taken off the menu. This is not from a foolhardy position: having worked in local wine stores and traveled the globe extensively, the owners were deliberate in their choices.

Deliberation, in this case, meant success. Mignon claims to be a wine and cheese bar but I have found plenty more in it than that. Located in one of the revitalized corridors of downtown LA (6th and Main) that I affectionately refer to as “booze alley,” it is the only place to get a great glass of vino in the neighborhood. Tucking you around a bar with food and drink being served from the center outwards, it is cozy and inviting. Clever and comfortable decor (mens ties painted onto the walls, hangers for chandeliers) keep it informal, with the friendly and knowledgeable staff willing to not only elucidate your journey into Old World wines but navigate it as well.

Reward is in the pairing of wines to traditional yet robustly flavored tapas. Italian wines dominate the menu and on this particular night I was recommended the Etna Rosso. This Sicilian red is drawn from the volcanic slopes of Mt. Etna, bringing in a whole different meaning to the word “earthy.” The alcohol hid under a fruity nose and I was drawn into its strawberry, possibly peach like essence. Soon after I found myself drizzling sage honey onto slices of pecorino, following it with the smallest of sips to complete a triptych of flavor. A plate filled with jamon serrano, barolo, mortadella and salame kept my palate on its toes. While a smattering of cheese and charcuterie is perfect, the menu’s traditional focus allows me to enjoy dishes I would be too shy to order outside of Europe. Pate? Yes please. Brie tartine with fig jam and a glass of rosé? Say no more! You mean I’ll get bechamel with that croque monsieur? Now you’re embarassing me. I’ll take two.

This reverence of an intimate, rustic wine bar makes Mignon a find in the city. You can get great California wines anywhere in California. But Old World? Look no further than the heart of downtown LA.

Mignon LA
128 E Sixth St, Los Angeles, CA.

Alec

Continuing on my personal theme of food, I have to share these videos that were created by three guys on a journey. Created for STA Travel Australia, they traveled for 44 days in 11 countries, going over 38,000 miles total to capture… the world. This series of videos make me want to travel the world so badly. You can tell they must have had an incredible time, I’m sure these videos don’t really do their trip justice. My favorite video of the bunch though is LEARN, where Andrew, the guy you see in each of the videos, learns about to do a bunch of different things like glass blowing or pasta making form a diverse range of people. It’s a touching video that’s shot in such a positive way that it provides a really powerful emotional reaction. Take 5 minutes to watch these videos, I promise you’ll enjoy them.

For more information about the vidoes be sure to click here.

Bobby