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Rick Lapointe

For Rick Lapointe's latest contributions to The Japan Times, see below:

You win some, you lose some

| Apr 4, 2003

You win some, you lose some

Last Saturday I cooked behind the counter of my friend Kiyomi’s small restaurant on the outskirts of Kyoto City. One of his good customers was having a birthday gathering and Kiyomi’s mother, who typically helps out on days like this, was in the hospital ...

Goodness gracious, great balls of rice

| Mar 28, 2003

Goodness gracious, great balls of rice

Just 60 years ago, preparing food was a time-consuming process that for some — mainly the suburban housewife — could occupy much of the day. Though we had long since progressed from hunter-gathering and industrialization had created a class of consumers rather than producers ...

Savor slow food in a fast-food world

| Mar 7, 2003

Savor slow food in a fast-food world

There are not enough purists left in the food world. In the West, and no less here in the East, food is gradually moving toward the indistinguishable middle. The globally homogenized products of contemporary fashion, music, art and architecture can be created and received ...

Even classics can be improved

| Dec 13, 2002

Even classics can be improved

As a mercenary chef — jumping from kitchen to kitchen, to help out for a few days or to just observe — I’ve picked up new and interesting ways to approach the things I’ve done so many times before. Even the best dish from ...