Let’s get real for a minute: there’s nothing sexier than old Roman martyrs or Geoffrey Chaucer. Valentine’s Day as we know it is a product of the Victorians. Twee, gilt cherub-and-chapel-encrusted greeting cards boomed because, in 1840, the British postal … Continue reading The Marvellous History of Valentine’s Day A romp through the annals, from the Romans to romance.
Millennials are killing everything Baby Boomers hold dear. Golf. Breakfast cereal. Diamonds. Casual dining chain restaurants. And now, human relationships. The lag between a technology’s invention and it being inevitably co-opted for sex seems to be growing smaller. There was … Continue reading The nuts and bolts of Robotsex Millennials are killing everything Baby Boomers hold dear. Golf. Breakfast cereal. Diamonds. Casual dining chain restaurants. And now, human relationships.
It’s difficult to discuss what makes art valuable and whether that value is natural or artificial, because there is no broad consensus on what art is, or how we determine what is art and what is not. The physical value … Continue reading Art: Value and Worth But what is it that transforms a hundred euros of supplies into a hundred million euros of art?
Bunsen Burger is not new. It’s been around since 2013. It’s not a hole-in-the-wall serving an obscure and vaguely pretentious menu you’re not cool enough to understand; there are five of them between Dublin and Cork and their menu fits … Continue reading Bunsen Burger: review
PROPORTIONS Proportions are everything, as Derek Zoolander could tell you. With cooking, especially Modular Cooking™, proportions are mostly about elements of flavour and seasoning, and can be quite flexible. Too much liquid and you’ll have a loose sauce, but it’ll … Continue reading Student Cooking Vol. 3: Proportions, Baking, Brownies
●○○○○ Michelle Davis and Matt Holloway For people searching for ways to eat healthier and slow climate change, veganism has become a popular route. This has prompted a new generation of bloggers, writers and chefs to attract new converts by … Continue reading Thug Kitchen 101: Fast as F*ck – review
●●●○○ Many fast food chains have their ardent fans, but few approach the zealotry of Chick-fil-A’s vocal and obsessive customer base. Specialising in fried chicken, Chick-fil-A grew from a single diner, founded in Georgia in 1946, to a nationwide American … Continue reading Chick-fil-A pop-up – review
Picture these scenarios: i) Having had a month to master penne alla vodka, you throw a massive dinner party for all your friends. The craic is, predictably, mighty. After everyone has supped heartily — and after more than a few … Continue reading Student Cooking Vol. 2: Leftovers
●●●●○ Appetites, the latest book from culinary raconteur and chef Anthony Bourdain, is so far from comprehensive it’s almost incoherent. With recipes for both grilled cheese sandwiches and octopus stock, Asian-American dishes both popular (laksa) and likely not so … Continue reading Appetites by Anthony Bourdain- review
Cooking, more than anything else, is what makes us human. While we are not the only cooks in the animal kingdom (Japanese macaques salt their potatoes and a bonobo and his son have learned to toast marshmallows), we are definitely … Continue reading Student Cooking Vol. 1: Pasta Sauce