The Hollywood-ites who will be in attendance Sunday night for the 63rd Annual Primetime Emmy Awards get to follow up the ceremony with a swank party called the Governors Ball. Find out what they'll be eating and drinking (and seeing) at the shindig. more ›

Chef Joachim Splichal of Patina has been the mentor for many chefs in Los Angeles, and is poised to expand his influence through a new partnership with the culinary program at the LAUSD's Santee Education Complex, a local high school, and South LA's A Place Called Home, a youth social service center. Patina will select apprentices for the program, which is due to begin next month, says the Daily Dish. more ›

The way we eat when we travel has changed, due in part to changes in the airline industry, as well as the celebrated status food has reached in society. Food as a reflection of culture is an anthropological essential, but at Los Angeles International Airport, the food currently being served doesn't showcase the cultural life of this diverse city. more ›

When I lived in Japan, I often ate a communal stew called nabe in the wintertime. One of the staple ingredients within the myriad of possibilities of a nabe is konnyaku. Konnyaku is a firm translucent gelatin with black spots that is completely flavorless. After a few months, I felt comfortable enough to ask a close friend why Japanese people eat the flavorless konnyaku. The answer surprised me. It's the texture of the konnyaku that makes it important in the mix. It turns out the nabe is something to be savored in every part of your mouth. One should contemplate each ingredient’s distinct flavor, sensation, and texture within each mouthful. Even the simple act of eating of a stew in Japan can have a Zen-like importance. more ›