Jane Black

Food writer Jane Black talks about the fast food chain's significance in American cuisine.

The iconic mall eateries come to the city, but please, call them “Food Halls.”

 

 

There's nothing as wholesome as a shiny red apple: One for the teacher. One a day keeps the doctor away. Right?  Not always.

Quick! Picture a small farm. There might be a big red barn, chickens running in the pasture; maybe even the stereotypical white picket fence. Whatever the particulars, that imaginary small farm is probably pretty low tech. After all, small farms are supposed to be the antidote to “industrial” agriculture, where farmers sow thousands of acres of corn or soybeans from the comfort of air-conditioned tractors.

New York City has long been considered the nation's epicenter for all things culinary. The borough of Manhattan had more than 6,000 restaurants at last count. And the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.

But lately, some cooks have begun to ...

New York has long been the place for chefs who want to make a name for themselves in the culinary world.