I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Annals of marketing: Lithuanian ice cream flavors
I am indebted to DairyReporter.com for this item, which especially interested me because one set of my grandparents immigrated to the United States from Lithuania in the very early 1900s. Perhaps this explains why I like ice cream so much.
The item:”12 bizarre ice cream flavors from Lithuania.”
It seems plain vanilla ice cream might soon be out of fashion in Lithuania, where chefs are experimenting with natural flavors, including plenty not normally associated with ice cream.”
He’s not kidding. Try these:
- Pine needle
- Quark and nettle ice cream (I had to look up quark. No, not a subatomic particle: a curd-type cheese).
- Linden honey and dill
- Seaweed and caviar
- Spinach and tarragon
- Smoked mackerel