Apr 18, 2014

(Source: vinegod, via everythingyoulovetohate)

Mar 15, 2014
Mar 6, 2014

paul4allseasons:

The Slacker Shake - a.k.a Best Milkshake Recipe EVER (by Tastemade)

(Source: somethinglessstupid)

Feb 14, 2014

(Source: elouzerryzer, via mindyyang)

Dec 29, 2013
thebattlenetwork:


The man who dont give a shit and fucked every thing

thebattlenetwork:

The man who dont give a shit and fucked every thing

(Source: quazza, via what-is-this-i-dont-even)

Dec 24, 2013
Dec 23, 2013
When I go to contemporary Asian restaurants, like Wolfgang Puck’s now-shuttered 20.21 in Minneapolis and Jean-Georges Vongerichten’s Spice Market in New York City, it seems the entrées are always in the $16–$35 range and the only identifiable person of color in the kitchen is the dishwasher. The menus usually include little blurbs about how the chefs used to backpack in the steaming jungles of the Far East (undoubtedly stuffing all the herbs and spices they could fit into said backpacks along the way, for research purposes), and were so inspired by the smiling faces of the very generous natives—of which there are plenty of tasteful black-and-white photos on the walls, by the way—and the hospitality, oh, the hospitality, that they decided the best way to really crystallize that life-changing experience was to go back home and sterilize the cuisine they experienced by putting some microcilantro on that $20 curry to really make it worthy of the everyday American sophisticate. American chefs like to talk fancy talk about “elevating” or “refining” third-world cuisines, a rhetoric that brings to mind the mission civilisatrice that Europe took on to justify violent takeovers of those same cuisines’ countries of origin. In their publicity materials, Spice Market uses explicitly objectifying language to describe the culture they’re appropriating: “A timeless paean to Southeast Asian sensuality, Spice Market titillates Manhattan’s Meatpacking District with Jean-Georges Vongerichten’s piquant elevations of the region’s street cuisine.” The positioning of Western aesthetics as superior, or higher, than all the rest is, at its bottom line, an expression of the idea that no culture has value unless it has been “improved” by the Western Midas touch. If a dish hasn’t been eaten or reimagined by a white person, does it really exist?

Andrew Zimmern, host of Bizarre Foods, often claims that to know a culture, you must eat their food. I’ve eaten Vietnamese food my whole life, but there’s still so much that I don’t understand about my family and the place we came from. I don’t know why we can be so reticent, yet so emotional; why Catholicism, the invaders’ religion, still has such a hold on them; why we laugh so hard even at times when there’s not much to laugh about. After endless plates of com bi, banh xeo, and cha gio, I still don’t know what my grandmother thinks about when she prays.
Soleil Ho, “Craving the Other” (via cmao)

(via jesuisperdu)

Dec 21, 2013
Dec 13, 2013

(Source: yimmyayo)

Dec 9, 2013
Dec 6, 2013
Dec 6, 2013

(Source: , via regardless)

Nov 21, 2013
mitchellgoldstein:

FUCT “F.U.C.T” throwback tee

mitchellgoldstein:

FUCT “F.U.C.T” throwback tee

Nov 15, 2013
Nov 14, 2013
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