Three Good Things: Martinis, Crispy Stuff, Marrow
1 A nice, meaty economic history of the martini that includes one of my favorite clips from The Thin Man (you know the one: "The important thing is the rhythm. Always have rhythm in your shaking."} [The Awl]
2 An anthropologist looks at why humans are hardwired to adore crispy foods. The word is apparently a very powerful onomatopoeia that can be thrown down on menus to attract diners, who just can't help themselves. [Chronicle of Higher Education, via Andrew Sullivan]
3 Aki Kamozawa and H. Alexander Talbot have a great post about playing with French chef Michel Bras's idea to create vegetable "marrow." All it takes is some long broccoli stems, a grill, and some imagination. [Ideas in Food]
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