Will Burdette

Will Burdette has cooked in restaurants and institutions, written food reviews for an alt weekly, and volunteered for food related non-profits. He's on the board of the Austin Food Blogger Alliance. He's working on a dissertation at the intersection of food and new media.

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Will Burdette's Latest Posts

Make You Some Cereal Milk

Make You Some Cereal Milk

| September 15, 2014

Did the episode on Cereal Rhetorics make you remeber drinking the sweet milk from the bowl after the cereal is gone? Are you craving some now? Well, until David Chang and the gang start shipping that stuff nationwide, those of us not in NYC will have to make our own. Luckily, Christina Tosi shows us how.

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Episode 073: Peking Duck and Diplomacy

Episode 073: Peking Duck and Diplomacy

| September 15, 2014

Why would the Nixon administration and the Chinese government put so much emphasis on food during Nixon’s Historic trip to China? Well, a newspaper article from the time alludes to the fact that President Johnson signed an immigration reform bill that outlawed quotas in 1965. This changed the demographics on the East Coast and the West Coast. So the U.S. was getting an influx of Chinese immigrants and China was again becoming a major trading partner with the U.S. So the governments of both countries needed to build goodwill among citizens. They needed to get everyone on board to smooth out the cultural exchange that was about to take place. For decades before this, Americans did not see much of Chinese culture coming into the U.S. and diplomatic relations between the two countries were kind of strained. So images broadcast from the Nixon trip signaled the emergence of new lines of communication that were lubricated with food and drink.

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The End All Bialy?

The End All Bialy?

| August 30, 2014

Well, well. Look what turned up at the Sunset Valley Farmers Market this morning. Very suspicious. Very suspicious, indeed.

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Fermenting Peppers

Fermenting Peppers

| August 17, 2014

I fermented some serranos and hatch green chili peppers this weekend.

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Read More About Cereal Rhetorics

Read More About Cereal Rhetorics

| August 15, 2014

“Rats fed a diet of ground-up cereal boxes with sugar, milk and raisins were healthier than rats fed the cereals themselves.”

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Episode 072: Cereal Rhetorics

Episode 072: Cereal Rhetorics

| August 11, 2014

What you thought was just a breakfast food is actually a network made up of the performative citationality of brand symbols. I wonder if that is what David Chang and Christina Tosi of Momofuku Milk Bar were thinking when they TMed their cereal milk.

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Cured Salmon

Cured Salmon

| August 10, 2014

I cured some salmon. The drier stuff is almost the texture of prosciutto. But if you jar it in water, it plumps back and turns out more like a sushi texture. Photos by Will Burdette.

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Cereal Guns

Cereal Guns

| August 8, 2014

Watch a video about cereal guns from The New Yorker.

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Episode 071: Kale, Sociality, and the Blender

Episode 071: Kale, Sociality, and the Blender

| August 1, 2014 | 0 Comments

In the spirit of combining food, rhetoric, and technology, I want to talk about kale, sociality, and the blender. More precisely, I’m going to listen to a few other people talk about these things.

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Put Up or Shut Up

Put Up or Shut Up

| July 13, 2014

Last week, I canned about 6 quarts of tomato sauce (from local, store-bought tomatoes). This week, I took the four cukes from my CSA box and made a couple quarts of pickles. Thanks to my pal, Nate, I happened to have a copy of Pickles, Pigs, and Whiskey at hand. I more or less used John Currence’s recipe for dill pickles.

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Transcript for “Burrito Rhetorics: Use Your Ambivalence”

Transcript for “Burrito Rhetorics: Use Your Ambivalence”

| May 25, 2014 | 0 Comments

So what’s the point of studying burritos? In “Joe’s Rhetoric: Finding Authenticity at Starbucks” in RSQ, Greg Dickinson writes about “the importance for rhetorical critics to investigate banal, everyday, material practices” (23). But these arguments, when comprised of pedestrian foods, come with risks.

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On the Burrito Trail in California

On the Burrito Trail in California

| April 27, 2014

The emergence of the Mission style burrito, the chimichanga, the Mexican hamburger, and the wet Tex-Mex burrito can not be explained away as merely the result of the cultural exchange that happens along such trails.

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