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Gabrielle Langholtz

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Are You a Foodie or a Foodist?

The big discussion at last night’s “Brooklyn Eats” talk in Dumbo was the semantic difference between “foodie” and “foodist.” Phoebe Damrosch, author of Service Included pointed out that, in New York, “foodie” has become a derogatory term used to describe those who sit at home watching Semi-Homemade on the Food Network. Another type of foodie, an audience member added, is one who seeks out new restaurants, wines, and foods only to check them off a laundry list of places to see and be seen. Edible Brooklyn editor Gabrielle Langholtz suggested that bona fide food fans — those who read food books, travel to food destinations, and taste obsessively — could refer to themselves as “foodists,” as intense Star Trek fans go not by “trekkies” but “trekkers”. (Anne Saxelby, heirloom-tomato farmer Tim Stark, and beverage historian and panelist David Wondrich could all be identified as foodists.) To add to his cred, Wondrich served Hennessy punch (historically accurate, according to Bombay’s seventeenth-century regulations) out of a paint bucket. —Jennifer Lynn Pelka

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Brooklyn Food Writers to Rap Tonight in Dumbo

Brooklyn, besides its world-famous supply of suspension bridges, legendary pizzerias, indicted Gambino associates, and doomed Atlantic Yards–area residences, is also rich in writers. So it was no problem to pull together three good food scribes for a talk tonight at 7 p.m. at Powerhouse Arena in Dumbo. The speakers will be former Brooklyn Record editor Kara Zuaro (I Like Food, Food Tastes Good), memoirist Phoebe Damrosch (Service Included), and cocktail historian David Wondrich (Imbibe!). Edible Brooklyn editrix Gabrielle Langholtz will moderate; the tickets are $15 and available here Local Writers Talk Food [A Brooklyn Life] Related: Phoebe Damrosch, Formerly of Per Se, Apologizes for Spilling a Martini on You Rock Star Recipes!

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Coming Soon: ‘Edible Manhattan’

We’ve been longtime fans of Edible Brooklyn, a very cool magazine we wrote about a while ago. Edible Brooklyn doesn’t publish restaurant news as much as articles and essays about the life of the borough’s food culture, written by the people who love it. And now Manhattan will get the same treatment in Edible Manhattan, which will come out bi-monthly starting in the fall and is already accepting subscribers.

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The Brooklyn Food Mag You Should Be Reading

Edible Brooklyn
Edible Brooklyn’s summer issue just landed in our mailbox, and, as usual, we can’t get over how good it is. The Edible… series publishes magazines about regional food around the country, but we’ve looked at some of the others and they’re strictly from hunger. However, Brooklyn is right to have a better food magazine than, say, Missoula. But we’re proud that, rather than the semi-literate foodie ‘zine we would expect, editor Gabrielle Langholtz’s staff of one somehow manages to regularly compile so much good editorial and visual content for each issue. This issue’s includes a tour of Jonathan Lethem’s refrigerator, a mouthwatering profile of a live poultry market, and a big profile of Prospect Park’s food concessions by Grub Street regular Zoe Singer. After all that, there’s a piece on LeNell’s private-label rye whiskey, and a panegyric to Frankies 457 Spuntino, published alongside an almost pornographic photo essay featuring meatballs. When you think how lame the glossy food magazines are these days, you have to wonder what their excuse is. Edible Brooklyn [Official site]

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Biscuit Battles ChipShop, Part Three: Are White Castles Better Fried or Smoked?

At the conclusion of the first and second stages of the battle between Josh Cohen of Park Slope barbecue joint Biscuit and ChipShop's fry guy Chris Sell, the latter had moved ahead: Both chefs disgusted judges Ben Schmerler and Gabrielle Langholtz more or less equally when they alternately smoked and fried sushi ("Sushi is owed an explanation and apology by both of these methods," said Judge Gabrielle), and ChipShop figuratively battered Biscuit in the cod challenge. The question going into the final two rounds: Which method of cookery would prevail on rice pudding and (brace yourselves, cravers) White Castle sliders?

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Biscuit Battles ChipShop, Part Two: Is Sushi Better Fried or Smoked?

Yesterday, when we left the battle between new Park Slope barbecue joint Biscuit and batter-happy neighbor ChipShop to determine whether our off-the-menu requests tasted better smoked or fried, the competition was neck and neck: ChipShop's owner Chris Sell impressed judge Gabrielle Langholtz of Edible Brooklyn with his fried PB&J — "My brain stem is like, 'Gorge on the fat while you can'" — but Biscuit's owner Josh Cohen bounced back when onetime Iron Chef judge Ben Schmerler lauded his smoked ribs as "savory and primal." Who, then, will take the next two rounds?

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