Highlights From The New York Times Food Festival
You’ve got to give it to the New York Times food festival. The Times Magazine editors have turned their biannual party into a celebration of food, with food, music, and plenty of socializing. And they have a knack for pulling it off: Last year’s event took place on Randall’s Island, with an all-star lineup, an all-female committee and a raucous after party in a Brooklyn warehouse (complete with dance floor and DJ).
But the festival also has a great reputation for its food. What’s going on at this year’s festival? According to the Times, there are some surprises.
I can’t wait to see what all the buzz is about. For the second year in a row, there will be music by the Beastie Boys, the band who has been the subject of constant speculation and rumor about its future.
New York Times Food Festival
We’ll be there on Thursday with the Times, but more than 20,000 journalists and news organizations from across the globe will attend the event on Saturday. You can find the full schedule here. And here, I’ll reveal three of the best food stories I read from the Times.
1. Pizza From Italy
Last year’s Italian food fest provided me with a new pizza topping to add to my arsenal: “tuna.” It is a pizza topping with the texture of pate, the taste of tuna, and the flavor of the Mediterranean.
This year, the Times has been covering the story of what exactly tuna and pizza are made of, from “a fish farmed in net cages by some of the world’s largest tuna companies” to the “tuna-like pizza topping, which was inspired by the Mediterranean and the fish used to make it — sardines and anchovies in Sicily.”
Pizza Hut is a pizza chain that originated in the United States and has spread around the world. Its recipe of ingredients, such as mozzarella, Parmesan, tomato sauce, and olive oil, is derived from the traditional recipes of the Italian provinces of Piacenza and Modena.
2. The Pizza of Choice
When I was a kid, my parents would sometimes play a game called
