MORE
Most Recent Entries
- Moment With Martha [Stay Tuned For A Very Stewart Thanksgiving Dinner]
- A Question I Would Never Think To Ask [I Get The Best Voicemail]
- bluezoo Revue [Todd English Brings The Heat In Orlando]
- Publix GreenWise Opens In Hyde Park [Game On, Whole Foods, Wild Oats]
- Put Your Vote Where Your Mouth Is [So THAT'S What Freedom Tastes Like]
- Sunday Word Buffet [Marathon Goodies, Coupons, Shellfish Problems]
- It Was Jim's Destiny To Be The King Of Pork [That's My Soul Up There]
- Another Year Of Dead Man's Halloween Meatloaf [Rosemary Strikes Again]
- Tampa Downtown Market Opens For Business [Another Reason To Look Forward To Fridays]
- Sunday Word Buffet [Vegan Crusades, Tiki Cocktails, Naked Sushi]
- Halloween Grab Bag [Mmmm, That's Good Simulated Urine And Blood]
- Getting To Know Joe [Maddon Talks Food]
- Perhaps A Clinking Of The Glass Is In Order [AFJ Awards]
- Zomething Isn't Zelling [Zima Beer R.I.P]
- California Mangia! [Giada At Home]
Monthly Archives
Photo Galleries: So. Beach | Pillsbury Bake-Off
|
Tomorrow’s Flavor cover story features an interview with Michael Stern, co-author of the landmark culinary travelogue “Roadfood” with his wife, Jane. The Sterns are celebrating the 30th anniversary of its publishing. I did a Table Conversations podcast interview with him earlier this month.
Here’s an excerpt from the interview:
Q: There’s something about the essence of road food that makes it more appealing than eating it somewhere else. Last year I drove from Tampa to Savannah with my family, and we stopped at a roadside place where they sold boiled peanuts straight out of the boiler. They had homemade honey harvested from the orange groves surrounding the store. Obviously I had eaten boiled peanuts and honey before, but there’s something about eating it there and then and under those circumstances that makes it a more special experience.
A: You’re exactly right. Jane and I often make the point that there might be a terrific Cajun restaurant in Sioux City, Iowa, but that’s not interesting to me.
When I go to Sioux City, Iowa, I want a restaurant I’m going to find only in Sioux City, Iowa. Similarly, when I’m in Cajun Louisiana, I want a Cajun restaurant. I don’t want a New York deli. That’s really the point. It’s not just that the food is authentic. It’s that everything is. The accents of the people you’re sitting with, or the wait staff. The method of presentation. The whole experience of walking out, if you’re in Louisiana, and smelling the swampland.
That’s all part of the experience. Food in a vacuum is not really all that interesting.
As part of the story, we did a list of some of the favorite roadfood spots of Tampa Tribune staff and their friends. To see the list, click on the map below:
Hungry for more? Here’s a video of the Sterns vising the home of the original hamburger, Louis Lunch in New Haven, Conn. (Cool tidbit you’ll see: All of the burgers are cooked vertically):
Advertisement
Send Us Your Comments |
Terms & Conditions |
* Comments Must Include Full Name And Location
