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FROM THE ARCHIVE: Ramen-ia rules in Japan. The Japanese can slurp ramen at more than 80,000 eateries and even make pilgrimages to wildly popular ramen museums. Ramen chefs compete on TV shows, and music groups pay homage with songs like “The Ramen Rap” and “I Wanna Eat Ramen”.
FROM THE ARCHIVE: The ninth season of The Office just premiered in September, but there’s an air of finality to the proceedings: last May, NBC announced that this season will be the show’s last. For John Krasinski, who has played Jim Halpert throughout the show’s run, the impending conclusion is bittersweet.
FROM THE ARCHIVE: The clarity and cuts of crystalware take on a different edge when photographed against graphic backdrops.
FROM THE ARCHIVE: Massimiliano Giornetti, creative director at Salvatore Ferragamo, rides in the small category known as Highly Successful Designers You’ve Never Heard Of. There are a few reasons for this. Number one: his brain is bigger than his ego.
In the courtyard outside Moët & Chandon’s imposing premises in Épernay stands a statue of Dom Pérignon, the Benedictine monk often credited with having created champagne in the 1670s. The statue is popular with the tourists who throng Moët’s tasting room and retail store, and they stand on Dom Pérignon’s plinth to have their photographs snapped with him, as if he were a Disney character.
FROM THE ARCHIVE: When Charlie Trotter’s opened 25 years ago, the Windy City was still a town known primarily for its dirty politics, smoked meats, and stockyards. Almost single-handedly, the then-28-year-old chef fomented a foodie revolution, not only in Chicago, but throughout the country.
FROM THE ARCHIVE: One day I was grocery shopping with a friend when I picked up a bottle of corn syrup. “Don’t buy that!” she said. “It’s poison!” I know my friend meant well. She was attempting to save me from one of society’s greatest evils, a scourge apparently unmatched since the advent of the smallpox vaccine—high-fructose corn syrup.
For those who know their way around the better lobbies of the world, there is an immediate tell when entering an Ian Schrager property: a timbre of studied hubbub, the orientation of expertly feng shui-ed chairs, the hip restaurant to the left, the hipster lounge to the right. There’s even a specific scent.
Being offered a premium wine for $12 a bottle might sound a bit like being offered some prime swampland at a knock-down price. Premium has the ring of quality about it, and many people might well think of premium wines as including first-growth Bordeaux and Super Tuscans.
