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1001 Foods You Must Eat Before You Die

Although I tend to stay away from lists, the heft of this one (4  pounds 8 ounces) convinced me to give it a try. Edited by Frances Case and written by 53 contributors from around the world, the book makes an admirable attempt to gather the most interesting, most representative, most delicious ingredients from every major region. It’s unmistakably an European point of view, but the selection and writing shows an attempt to adopt an international perspective. No recipes, maps or restaurant recommendations -- this is strictly an enclyopedic approach to the basic ingredients themselves and why they’re loved. From Maatjes herrings to red palm oil, maple candy to refreshing narajilla fruit, 1001 Foods is a peek into what makes cooks and diners around the globe swoon in pleasure and smile in pride.

KIOSK

While visiting the Cooper-Hewitt National Design Musuem, an outpost of the Smithsonian sitting in the shadow of the Guggenheim in Manhattan, an entire display case in their gift shop (where else in a design museum?) caught my fancy. The ojets displayed in that one corner were better curated than most exhibits: the selection revealed a quirky vision of useful daily art, while the writing on the shelf tags offered smart, sassy commentary. The simple gadgets were gathered by Kiosk, a tiny gallery-like shop in Soho that is now on my must-visit list for anyone heading to NYC. Their premise? What many of us already do: travel and find random, little things to bring back. Fascinating mini-exhibits highlight a different country periodically. Fortunately, they have a website that offers unique items from their permanent collection. Need a Chinese butterfly-shaped can opener, Japanese brass tofu spoons, some striped German butcher cord, or a Mexican interpretation of a Swedish household brush? You know where to go.

Chef’s Maternity Jacket

Back when I worked in restaurants, seeing a woman working in the kitchen was a rarity. A pregnant executive chef? Nothing doing. The times, they really are a-changin’. I love that this jacket is designed to give a comfortable fit for the entire nine months. Kudos to ChefWear, who were the first to apply the magic of elastic to chef pants. Comfort in the kitchen for all. So simple, so obvious.

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The Asian Culinary Forum, a nonprofit dedicated to the exploration and enjoyment of Asian food around the world, provides me lots of opportunities to teach the public and food professionals. Visit the Forum’s website to learn more about our events and classes.

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Check out my posts from KQED’s “Bay Area Bites” blog on local eats, recipes, and food history and culture at Tidbits.