The Spread of Asian Rice

It’s difficult, if not impossible, to pinpoint precisely where rice comes from. Evidence suggests Asia, but rice is an ancient crop that predates written history. What we do know is how rice spread, and most of that comes from Asia. 

Around 1000 B.C., we know that Japan began the cultivation of rice. We know that the grains came from somewhere south or southeast in Asia, or possibly China. It’s possible that the Chinese introduced the Japanese to rice in the third century B.C. Most likely, rice was carried through the Yangtze to the islands of Japan or it was brought from the northern part of China. 

China definitely spread the seeds of rice into the area that was the former Soviet Union. The spread of the Indica race throughout south and Southeast Asia explains the spread of rice from within the continent. China also had wild rice that grew, which its scholars maintained was different from the seeds that were circulating in the country. How much of this difference is real is a fact buried in history.

The Persians kept detailed records of their trade activity, so we can safely estimate the arrival of rice there to be somewhere around 1,000 B.C. The Romans most likely received rice during the conquests of Alexander the Great, who came into contact with it first in India. However, the Romans used it for wine making and didn’t grow it as a crop.

Truffles: the Oldest Vegetables

The truffle was once prized for its aphrodisiac capabilities and its sweet smelling aroma. The Romans considered it “the diamond in the art of cookery,” and their gourmet chef Apicius wrote seven different recipes to prepare it. It was once quite prevalent, but today it is difficult to obtain due to extreme demand. Much like the oyster, which was once so easily available that one could snatch some from the sea. 

Roman sources cited Africa, specifically Libya, as the source of the best-tasting truffles in the world. They wrote of serving them in sausage casings. The tuber would be wrapped with a thickened sauce of pepper, wine and honey. They also talked about skinning them, boiling them, and then grilling the truffles on skewers. 

To the Romans, truffles were a mystery. A mushroom had a stalk and roots. They could clearly see that the plant grew from the ground. Truffles appeared to be buried in the earth, with no particular reason for being. 

Though the Middle East and parts of Europe had discovered the joy of the truffle, France was still in the dark. Once they got the truffle in the fourteenth century, they pickled it in vinegar and served it with butter.

Demand for the truffle in France truly increased in the nineteenth century. Even though both Louis XIV and Napoleon Bonaparte had publicly expressed affinity for the truffle. The French call them “mysterious” in their writings, with the Perigord being the most popular.

Top Ten Restaurants in NYC

New York might be famous for its street carts and pizza joints, but the gourmet gold lies in hidden parts of the city. Whether you’re a native with an appetite for the interesting, or a visitor looking for a memorable bite, this list will help you find the top restaurants in New York City. 

Vinegar Hill House

Brunch and drinks at the Vinegar Hill House is an experience to remember. The restaurant is manned by one of the most talented chefs in Brooklyn. Try the biscuits with poached egg, which come slathered in a bacon-based gravy. Biscuits here are moist and flaky, and the pancakes are just as succulent. There is a wait to get in, especially at dinner time, so it’s not uncommon to find folks waiting in line well before their dinner begins. 

Barney Greengrass

Barney Greengrass is a busy establishment, a lot like Katz delicatessen if you’re familiar, but the wait staff is very accommodating and has good personalities. If you’re into lox or pastrami, Barney’s is where you want to be. The pastrami isn’t as fatty as some other joints in New York, and it’s full of meaty flavor. Be wary, the restaurant is cash only so you will need to hit the bank before you grab some grub.

Pilos

Pilos has the ideal atmosphere for a date night: intimate with great ambient lighting. There are even pretty looking clay pots hanging over each table for effect. The moussaka is a good place to start. It’s a cheesy, spicy dish that is usually large enough to share. Pilos makes an amazing braised short rib in red-wine sauce, which is served with potatoes to compliment the tenderness of the meat. Pilos is where you go when you want Greek food, but you’re tired of Gyros.

Yama

Yama has some interesting rolls outside of the vanilla sushi affair you’ll find elsewhere in the city. It’s slightly larger than a hole in the wall joint, and patrons who show up too late will need to wait. Try the spider roll with a side of Yama’s spicy mayo. The fish is fresh and the waiting staff is attentive. Overall, it’s one of the better sushi restaurants in Manhattan.

Mary's Fish Camp

Mary’s has the style of a New England café, with décor suited to the fish you’re about to eat. Most people go for the lobster roll, which is buried somewhere under a mountain of French fries. The fries are surprisingly good, nice and crispy without being too thick. The owner Mary also tends to make appearances at the restaurant to add a personal touch to your dining experience. If you like fresh fish, you’ll appreciate the open-kitchen atmosphere to be found at Mary’s.

Waverly Inn

Waverly has the ambiance of a romantic restaurant, with the professional wait staff too. The restaurant is famous for its famous patrons, and the menus even include a short message asking diners to refrain from taking photos at their tables. It’s a nice change of pace from the always-online nature of dining with friends. The dish to try is the truffle mac n’ cheese. It’s a bit on the pricey side, but it’s delicious and the truffle serving is very generous.

Barbuto

Barbuto is run by Jonathan Waxman, who is credited with pioneering so-called “California cuisine.” The food at Barbuto has distinct French influences, but the pasta and pizza is some of the best you’ll find in the city. More Italian-style than New York-style, the pies are loaded with toppings. Barbuto is kid-friendly, so be aware that it might not be first choice on your list of date spots. Portions are large enough to share, but someone with a hearty appetite can probably polish off a pork loin on their own.

Smile

The Smile is one of the better brunch spots to be found in NYC, and a good place to take friends in from out of town. There are some interesting choices to be found, such as the fig and cheese sandwich or the grapefruit with the spiced cane sugar. Though you can eat at the bar, it’s worth it to wait and get a table. The restaurant has a vintage kind of charm, only made better by the $3 cups of endless coffee. There is also a fresh-fruit dish with granola that is enough to get anyone excited about breakfast.

Georgione

Just off the Westside highway, tucked away far enough off the beaten path to make you hunt for it, is Georgione. The décor is modern and trendy, and the food is just as good. The owner makes occasional appearances in the dining room to help oversee the wait staff too. The food is typical Italian fair, with the tomato based dishes standing out the most. For dessert, try the poached honey pear cake.

Al Di La

Al Di La has a decent brunch, but the pasta is what makes it worth visiting. The restaurant doesn’t take reservations, but the wait time isn’t too bad, especially if you whet your whistle at the bar. Just don’t show up with an empty stomach.  Bolognese is probably the best dish on the menu, featuring a creamy sauce that is reminiscent of vodka sauce. Portions are family sized too, so you’ll have plenty to share with friends. It’s worth it to let the meal draw out for a bit. Bread is plentiful at Al Di La, and they fresh bake it each day.