Articles from Art Culinaire (June 22, 2008)

Title	Author	Type	Words
A fresh approach: studies have shown that the typical consumer patronizes fast-food restaurants just as often as full-service establishments. For that consumer, the choice is easy: when pressed for time, fast food is more convenient. Would that decision become more difficult if fine-dining chefs sped things up? Ac asked three chefs to give us their quickest dishes.		Brief article	171
A self-determined fate.	Kaysen, Gavin		1861
All the right moves.	Koketsu, Craig		2823
At home abroad.	Donadoni, Fabio		2266
Chowder: a natural history: do you like New England or Manhattan?			685
Dining at the bar.			1074
Eggplant: a culinary ambassador: in antiquity, eggplant earned a singular reputation for endearing itself to every country in which it was introduced: over the years it's become as important to the cuisine of Japan as that of Provence. With its mild taste and unusual, versatile texture, eggplant presented creative cooks with intriguing possibilities that are still being tested today.			1010
Fundamental dedication.	Esnault, Tony		2932
Playing with food, seriously.	Hara, Eric		5163
The measure of a chef.	Dobkin, Polo		2094
The persistence of memory.	Kamio, Shotaro		2920
The well-traveled palate.	Carmellini, Andrew		3985
Time well spent.	Kunz, Gray		3372
Tonic water: sweet, bitter medicine.			1231
Vegetable heavy: quantity is quality.			581