At worship with the Church of the Flying Spaghetti Monster
In the beginning, there was pasta.
Out of the void sprang a colossal tangle of it accompanied by two proportionately large, red-sauced meatballs. On its first day, soaring through nothingness, this supernatural spaghetti being resolved to split the water from the heavens. And after much flying and building stuff, it grew weary and created somewhere to rest: land and—why not?—a volcano that spat alcohol. Later, after the world’s first hangover, came seas, humans, and the rest of creation.
And so, according to the Church of the Flying Spaghetti Monster, our world was formed. This is the creation myth first expounded in 2005 by physics student Bobby Henderson, who argued in an open letter to the Kansas Board of Education that his religion based on pasta was every bit as scientifically valid as Intelligent Design and therefore should be taught in schools. He published the letter and his god’s eight commandments, or I Really Rather You Didn’ts, online and they soon went viral. Around the world, many thousands of self-identifying Pastafarians posted selfies wearing the church’s official headgear, a stainlesssteel colander.
Denne historien er fra October - November 2017-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra October - November 2017-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
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My Not-So-Secret Garden
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Pralines: How They Cook 'Em in New Orleans
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My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
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Don’t call it a comeback. Or gin
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.