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

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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Foodways Texas Symposium 2014: Farm to Market

Foodways Texas Symposium 2014: Farm to Market

| April 27, 2014

I made a video of this year’s Foodways Texas symposium a while back and I’m just now getting around to posting it here.

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Cococlectic

Cococlectic

| April 27, 2014

I’m a big fan of chocolate, so I was intrigued to learn about Cococlectic, a new craft bean-to-bar club that sends members carefully curated craft chocolates each month.

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Capocollo, Coppa, Capicola, Gabagoul

Capocollo, Coppa, Capicola, Gabagoul

| March 16, 2014

Call it what you want, but I aged me some pork shoulder for three and half months in a temperature controlled wine fridge. Find out how it turned out.

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