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02 Jul 17:51

Are Ad Agencies Still Cool?

by Mark Copyranter

(Back in 2011, one of the largest ad agencies in the world flew this banner over the hordes at the Cannes ad festival. Note the spelling of "famously".)

Short answer: No. Long answer: FUCK No.

Today’s ad agencies are nothing like Sterling Cooper Draper Pryce in the 1960s. They’re not even like Crispin Porter + Bogusky in 2005.

If you’re a young creative, you’re not going to be Don Draper or Peggy Olson or even Stan Rizzo. You’re definitely not going to be Alex Bogusky.

You have no new truly original ideas in your portfolio. You’re lucky if you have even one mildly interesting idea amongst all the hackneyed, derivative dogshit. I know this: I’ve seen your portfolio. 100 fucking times.

Ad students have been sending me their portfolios—nearly daily, unsolicited—for 8 years, asking for advice. I never write them back.

This is my mass response.

If you want a “cool” ad agency creative department job, it’s there, waiting for you (at least at the big mega-merged bloated shops) if you happen to be one of those few young creatives with one (better, two) of those mildly interesting ideas in your portfolio. Because agencies these days are as desperate as a virgin male 2nd semester college senior.

Last fall, freelance designer Murat Mutlu wrote a 2,100 word article, republished to a wide audience on Creative Review, titled: "Why talented creatives are leaving your agency."

If you work at an ad agency, worked at an ad agency, or especially, if you're planning on working at an ad agency: read it. It is well worth your time.

This trend of good copywriters, art directors, and designers bolting or eschewing established ad agencies is not a new one. AdAge published a piece about it back in 2010. But, it is a trend that is gaining momentum, exponentially. Established creatives are heading to social start-ups and media websites. More and more brands are hiring these disgruntled creatives and bringing their ad work in-house.

Meanwhile, as Mutlu says:
"Agencies...are happy to keep trying to live in a world which is ceasing to exist. Clinging onto the same ideas, tools, and ways of working with CEOs who are either oblivious to the current mindset or too frightened to instigate change. It's the perfect storm of increasing entrepreneurialism, decreasing loyalty and an industry reveling in mediocrity."
Of course, all the creative directors at all of ad agencies of all sizes will still use the "C" (creative) and "I" (innovative) words in your interview. If you're a "hotshot" who they're hot to hire and you've got a good feeling about the place, tell them you'd like to freelance for a couple of months first. Facades are easy to erect.

Unless you have inside info, it’s hard to tell how “creative” an ad agency’s work environment is. One clue is to look at is the agency’s own self-promo stuff.

I've gathered together some recent agency self-promo and recruitment ads/videos/staff press photos—instances where ad agencies try to show the world just how fucking cool they really are.

Take a look, and see if these seem like the kind of places you'd like to spend working 10, 12 (or more, depending on the shop) hours a day.

The Ungar Group: "No Regrets"

Chicago's Ungar Group aired this spot, locally, during an April episode of last season's Mad Men.

Copy: "If you're looking for an advertising agency and don't meet with The Ungar Group. you will regret it for the rest of your lives."

Why is the man a zombie? I think they were trying to reference the Walking Dead (also on AMC). Why would you give your money to this ad agency? Because you're fucking brain dead. Back in 2007, Ungar created another cracking self-promo video where they threatened a kitten with a .357 Magnum.

SapientNitro "Idea Engineers"

SapientNitro has 37 offices worldwide, and is considered a "hot" "edgy" digital ad agency. What happened here with this auto-tuned "rap" song, I'm educatedly guessing, is one of the upper management guys desperately wanted to show off his guitar "skills".

"We're thinking not sinking..." Idea Engineers...

Planet Earth deserves to be destroyed by the Volgons because of this video.

DigitasLBi: "Inheritance"

This is the shop where every young "digital" creative wants to work. Their logo is a unicorn.
From the press note about the ad:
"...we're firm believers in practicing what we preach. And what we preach is that creating content that intrigues, engages and even entertains is a much better way of getting noticed than slavishly manufacturing marketing messages. We also believe in being brave (how quaint) and giving new things a try...Inheritance isn't about who we are, what we do or even what we think about the world. It is however meant to be so very us (what?)."
I'm disappointed they didn't slip "storytelling" in there somewhere.

Do you want your two minutes back? Write them, and ask them to get their magical fucking unicorn to make it happen.

How bout some print promo ads.

"JWT Brazil. 76 years (old), so what?"

TBWA Poland.


Now, some staff press photos (click for closer looks).

Press photos from two firms considered "hot" and "creative". L—El Segundo's David & Goliath. GET IT? R—NYC's Sagmeister & Walsh. They're wearing space helmets because they're "explorers". They're naked because they're morons.

Both Philadelphia's Red Tettemer & Partners (L) and BBH NYC (R) go the hadouken route. WHO HAD IT FIRST?
(agency promo photos via Business Insider)

In conclusion: stop sending me your portfolios, and drop out of ad school.
01 Jul 13:32

The Secret Entrance to the Knickerbocker Hotel in Manhattan, New York

The secret entrance to the Knickerbocker Hotel (detail)

Deep in the subway system below Times Square and passed by thousands of commuters and tourists everyday lies an unnoticed white door.

Tucked away on the north end of Platform 1 on the Grand Central-Times Square 42nd Street shuttle, the anonymous looking white door is similar to the many doors that can be found on MTA stations. But where those lead into utility rooms, workers offices, and generators, this white door holds a glamorous secret.

Atop the door is a faded metal sign which simply says KNICKERBOCKER, and behind it lay a secret entrance to the bar of what was once one of New York's most splendid hotels, John Jacob Astor's Knickerbocker hotel.

Above ground, on the corner of Broadway and 42nd Street, the Knickerbocker was a beaux arts masterpiece. Built with Astor's millions in 1906, it had over 500 rooms, with space in the restaurants and bars for 2,000 revelers.

The hotel was the centre piece of the gilded age of old Times Square, with a 30 foot mural of Old King Cole and his Fiddler's Three painted by Maxfield Parish hanging over the bar, and where Martini di Arma di Taggia is rumored to have invented his famous namesake cocktail in 1912, it was such a haven for refined elegance, it was commonly known as the 42nd Street Country Club.

When John Jacob Astor died on the Titanic his son took over, but the hotel fell out of favor when prohibition swept the nation. Parishes' mural was moved to the St. Regis Hotel, and the building was converted into offices for Newsweek magazine. 

Where once F.Scott Fitzgerald and John D. Rockefeller drank, the ground floor now houses a Gap store, but plans are afoot to reopen as a luxury hotel in late 2014. But as yet there are no plans to open the secret back door to what was once one of Manhattan's finest jewels.


01 Jul 13:13

Hacked by your Daughter…

by admin

01 Jul 11:55

Orange Is the New Black Cast Brings Litchfield to NYC’s Pride Parade

by E. Alex Jung
Jon Schubin

They seem like such good friends. Also, on the show they are such good friends...

It looks like Orange Is the New Black castmates Danielle Brooks (Taystee), Samira Wiley (Poussey), Yael Stone (Morello), Matt McGorry (Officer Bennett), and Dascha Polanco (Daya) had a ball on the Litchfield prison float at Sunday's New York City Gay Pride Parade. Transgender activist and Litchfield stylist Laverne Cox (Sophia) was one of the grand marshals of the event, and marched separately with Dolores Nettles, the mother of Islan, the transgender woman who was tragically beaten to death last year. Meanwhile, Lea DeLaria (Boo) repped the show on the West Coast in San Francisco. There were some tasteful photos, but there was also lots of screaming, grinding, laughing, Instagramming, and selfie-taking. Because, pride.

Read more posts by E. Alex Jung

Filed Under: gay pride parade ,orange is the new black ,laverne cox ,danielle brooks ,samira wiley ,yael stone ,matt mcgorry ,lea delaria ,dascha polanco ,gay pride ,tv

01 Jul 11:47

Worf And Troi Try To Identify Their Looks From "Star Trek: The Next Generation"

by Adam B. Vary
Jon Schubin

Yes! but hard

With all the wigs and frocks they wore throughout the series, it was not easy.

Paramount Television / Via

Paramount Television / Via

Over seven seasons, the cast of Star Trek: The Next Generation went through many different looks, and no one more so than actors Michael Dorn (as Lt. Worf) and Marina Sirtis (as Counselor Troi). With the recent Blu-ray release of both Season 6 of Star Trek: TNG and one of the best episodes of the series, the dark two-part episode titled "Chain of Command," BuzzFeed invited both actors to revisit several of their looks from all seven seasons of the show.

The process proved to be not so easy!

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01 Jul 03:09

Mission Chinese Frankie’s Pop-up Extended Pretty Much Indefinitely

by Hugh Merwin

It's back in a Carroll Gardens groove.

In case you missed those heaping plates of spicy wings, salt-cod fried rice, kung pao pastrami, and mapo tofu when Danny Bowien resurrected Mission Chinese Food as a pop-up in the back of Frankie's 457 in mid-April, late April, and so on, it's back. In a very big way, in fact, with dates through the end of the month, July, and then August. As always, it's first-come, first-serve, and you can always make reservations by contacting [Allen Yuen/Twitter, Related]

Read more posts by Hugh Merwin

Filed Under: foodievents, danny bowien, frank castronovo, frank falcinelli, mission chinese food

01 Jul 03:08

How to Put On Pants Without Using Hands Amuses Chinese Netizens

by Fauna

A young Asian man demonstrates how to put on a pair of pants without using his hands.

This silly animated gif is currently still the #1 most popular post of the past 24 hours on leading Chinese microblogging social network Sina Weibo (#2 is here). It has been since last night, and currently has over 110k reshares/forwards, 28k upvotes, and 28k comments…

From Sina Weibo:

Technique of putting on pants without using your hands; the imagery is a bit beautiful [a sarcastic expression usually meaning something is awkward to look at]…

A young Asian man demonstrates how to put on a pair of pants without using his hands.

Comments from Sina Weibo:


What’s the point of this…


Why are his knees so black/dark/dirty?


Watching this is really unbearable, I keep wanting to lend a hand to pull it up.


I hope someone will go forward and hit him.


Is this training done to become an outstanding handicapped person?


Requesting a technique for jacking off without using your hands.


Just what is the purpose of learning this technique/skill?


I feel like I’m almost 20 years old and still don’t know how to put on my pants. Also, fatties shouldn’t bother trying [this]… I need to go get my pants patched up.


Just tried this, and ruined three pairs of pants!


Very difficult to watch, I just want to lend a hand [to help pull the pants up].


Wouldn’t a handstand have done it?


This image was too beautiful, I couldn’t help watching it several times~


Watched it a few times, can’t resist, have to go find a pair of pants to put on now.

If you are curious, here is the original video, with music, from Taiwan on YouTube (copy on Youku for mainland China readers):

What is your silly party trick?

30 Jun 14:36

Noma Installed ‘Buffer’ Garden to Prevent Gawkers From Creeping Out Diners

by Clint Rainey

This guy was sick of fighting off crowds.

One downside to being a restaurant of international renown in a touristy part of Copenhagen? The voyeur vibe from foodie rubberneckers trying to peek through the giant, floor-to-ceiling windows. It turns out that the innocent garden Noma installed last fall was really intended to quietly deter these "curious minds." Cobblestones ran all the way up to the building's foundation at pre-buffer Noma, but now what is possibly the most aesthetically pleasing crowd-control barrier ever positions evergreens and Icelandic lava rocks in the way, the idea being to "create a buffer zone around the restaurant" instead of a "red rope in front" — which would, among other things, unforgivably clash with the Nordic style. Somehow, René Redzepi's decision to flank the place with beehives now feels even more strategic. [Guardian]

Read more posts by Clint Rainey

Filed Under: crowd control, noma, rené redzepi

30 Jun 14:29



30 Jun 04:22

This Is What Urban Dictionary Thinks Of Your Home Town

by Tabatha Leggett

Ready to be offended? Read on.

Dough88888 / Flickr: doug88888

View Entire List ›

29 Jun 21:12

Mingle mural

by AOA
mingle mural samson contompasis

Here's a larger photo.

We took a minute this week to stop by Mingle on Delaware Ave in Albany to gawk at the new mural on the side of the restaurant building.

The mural is the work of local artist/gallery owner Samson Contompasis, and is based on imagery from Prohibition-era Albany. (Contompasis also recently decorated one of the pianos in the "Play Me, I'm Yours" Sculpture in the Streets installation.)

We hear another mural is in the works for the opposite side of the building.

Earlier on AOA:
+ Interesting in 2011: Samson Contompasis
+ Sculpture in the Streets 2014
+ Sprinting across the wall on Central Ave

Mingle advertises on AOA.

28 Jun 17:23

Two residents, dressed in dried banana leaves and their faces covered in mud, prepare to go door-to-

by Aleksander Chan

Two residents, dressed in dried banana leaves and their faces covered in mud, prepare to go door-to-door asking for candles as part of the Feast Day of St. John the Baptist in the northern Philippines. The annual tradition is performed in the village of Bibiclat, in the Nueva Ecija province, to pay homage to Saint John the Baptist, believed to have saved the lives of the people in the village years ago. Image by Bullit Marquez via AP.


28 Jun 05:29

This is what it looks like when a whole country goes to the bathroom at once

by Zack Beauchamp

So, as you might know, people tend to go to the bathroom during sports game halftimes. When it's a really popular event, like the World Cup, that means whole countries visiting the restroom at the same time. Here's a chart that proves it.

Berliner Wasserbetriebe, the Berlin metro-area water utility, charted water consumption patterns during the Germany-Ghana World Cup match on June 21st. Water consumption fell dramatically during the game, spiking both at halftime and right when it ended:


Schoenling128/Reddit/Berliner Wasserbetriebe

There you have it, folks. Scientific proof that people use the bathroom and take water breaks during World Cup halftime.

28 Jun 02:25

9 Disappointing Facts About Chipotle

by Deena Shanker

The company says it serves “Food With Integrity.” What does that mean?

Chipotle doesn't do all of its own cooking: Some is done by an outside company, the same one that makes McDonald's McNuggets, Big Macs, and McRibs.

Chipotle doesn't do all of its own cooking: Some is done by an outside company, the same one that makes McDonald's McNuggets, Big Macs, and McRibs.

Chipotle's website says its "fresh cooking" is done "using classic culinary techniques — no shortcuts." But Chipotle doesn't do all of its own cooking: Two outside processing companies in Chicago, OSI and Miniat Holdings, braise the carnitas and barbacoa, trim the steaks, cook the beans, and make the bases for the restaurant's green and red tomatillo salsas, all according to Chipotle's specifications. (Everything else, said Chris Arnold, Chipotle's communications director, "is made entirely in the restaurants.")

OSI, a global meat processing corporation with facilities in 17 countries, also supplies McDonald's with its burgers, nuggets, and other "value-added protein items" on its menu.

Flickr: calamity_hane

Some of Chipotle's locally sourced food travels thousands of extra miles so it can be processed in Chicago.

Some of Chipotle's locally sourced food travels thousands of extra miles so it can be processed in Chicago.

"The less distance food has to travel," Chipotle's website says, "the better." Sourcing locally — defined by the company as within 350 miles from the restaurant — has long been part of the Chipotle mantra. It's good for local economies, the environment, and the consumers, who get to enjoy the freshest foods.

But the ingredients for the carnitas, barbacoa, beans, and salsa bases, even when raised or grown just a short distance away from the restaurants serving them, have all traveled through Chicago, either through OSI or Miniat facilities. This is for consistency purposes, even if it has the potential to add thousands of food miles to your burrito. "You get cuts delivered and packaged to our specifications," Arnold said. "It's prepared in a really efficient and consistent way by having that done in fewer places than you would doing it in multiple places."

Chipotle's animal welfare standards may be better than other national restaurant chains, but they are still unclear.

Chipotle's animal welfare standards may be better than other national restaurant chains, but they are still unclear.

A big part of Chipotle's "Food With Integrity" philosophy is sourcing what it calls "responsibly raised" meat (originally called "naturally raised"). However, "responsibly" and "naturally raised" are not terms regulated by the government, and Chipotle does not require producers to have a third-party certification, such as Certified Organic or Certified Humane. "'Natural' is on the honor system," wrote food expert Marion Nestle in her book What to Eat. "Some producers of 'natural' meats may be honorable, but you have to take what they say on faith."

Chipotle's version of responsibly raised meat has three main requirements: Animals have received no added hormones, no antibiotics ever, and were humanely raised. BuzzFeed asked to see the full definition of the responsibly raised standards, but the company declined to share them. "We struggle with getting people to understand the most basic elements," said Arnold, "and adding details really runs the risk of muddying that understanding further."

When the company can't meet its needs with responsibly raised meat, it uses conventionally sourced meat — meaning it's from animals that were raised with growth hormones, sub-therapeutic antibiotics, and in conditions generally not considered humane — to fill the gap. In 2013, that came out to 7.8 million pounds of its beef (15% of its beef) and 88 million pounds of its chicken (less than 1% of its chicken). (All of the pork served fit their standards of responsibly raised.)

Several food and animal welfare experts recognize Chipotle for its efforts. "My reading of this is that they would like to be sourcing all of their meat from natural, sustainable, antibiotic-free, and cage-free farmers but can’t always get it," said Nestle.

Chipotle is importing grass-fed beef from Australia, despite American producers lining up to work with the chain.

Chipotle is importing grass-fed beef from Australia, despite American producers lining up to work with the chain.

Last month, Chipotle CEO Steve Ells announced that the company was sourcing grass-fed beef from Australia, saying "the U.S. supply isn't growing quickly enough to match our demand."

Many American producers, though, disagree. "We firmly believe that [Chipotle] could find domestic sources for all of their beef," said Marilyn Noble, the American Grassfed Association's communications director.

The Texas agriculture commissioner also wants in. "Texas ranchers want to be successful," Bryan Black, director of communications for the Texas Department of Agriculture told BuzzFeed. "If there is a major market for grass-fed beef, then you can be sure many Texas ranchers would jump at the opportunity."

But Chipotle did not contact these organizations before the announcement, nor did it respond to AGA's email offering more domestic suppliers afterward. "The price premium on grass-fed beef in the United States makes it a less viable solution unless we're willing to raise prices," Arnold said in an explanation of the company's decision.

Environmentalists would like Chipotle to find a way to source domestically. "We hope that importing from abroad is a temporary measure while they work to improve and transform the U.S. supply chain," said Doug Sims at the Natural Resources Defense Council. "Clearly, the best option is to minimize transport costs and impacts and have more U.S. sources of better beef."

In the meantime, the savings on Australian beef may not last. Thanks to increased global demand for it, prices for Australian beef will go up in the second half of 2014, according to The Daily Livestock Report, "implying higher costs for beef processors and ultimately US consumers."

Flickr: krossbow

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27 Jun 21:24

Video: Oh Cool, People Are Bringing Snakes On The Subway Now

by Jen Carlson
Video: Oh Cool, People Are Bringing Snakes On The Subway Now There are only ever cute kittens and cute puppies in those animal carriers you see people toting around on the subway. If there is ever anything else in one of those, you are dreaming and it's probably a nightmare and there's probably a snake in there and you are probably on a really crowded subway stuck next to the snake, who definitely looks like he can slice that netting open with his tongue. WAKE UP, that nightmare is real! [ more › ]

27 Jun 18:56

17 Impossibly Colorful Cities You'll Want To Visit Immediately

by Julia Pugachevsky

So insanely pretty.

Burano in Venice, Italy

Burano in Venice, Italy

Flickr / O Palsson / Via Flickr: opalsson

La Boca in Buenos Aires, Argentina

La Boca in Buenos Aires, Argentina

Shutterstock / Peter Zaharov

Nyhavn in Copenhagen, Denmark

Nyhavn in Copenhagen, Denmark

Flickr / Martin Nikolaj Christensen / Via Flickr: martin_nikolaj

Bo-Kaap in Capetown, South Africa

Bo-Kaap in Capetown, South Africa

Shutterstock / littlewormy

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27 Jun 15:59

You can go to more countries with a Swedish passport than an American one

by German Lopez
Jon Schubin

So powerful

The US passport allows Americans to enter 172 countries without any sort of visa. But passport wielders from Finland, Sweden, and the UK can visit 173 countries — one more than the US — without a visa.


The map above, from Good Infographics, ranks the strength of each country's passport. Toward the top are the wealthy, stable Finland, Sweden, UK, Denmark, Germany, Luxembourg, and US. Toward the bottom are conflict-ridden Afghanistan, Iraq, Somalia, and Pakistan.

As Good Infographics explains, the places passports unlock are often a reflection of geopolitics, the relationships between nations, and the country's stature relative to the rest of the world. So it's little surprise that some of the world's most powerful, wealthy countries have so much sway, while some of the least stable nations lag behind.

There are a few surprises, though. China, for instance, is now the world's second largest economy, yet its passport only unlocks visa-free access to 43 countries. That suggests China's huge economic worth hasn't turned into much international influence just yet.

26 Jun 21:21

How to eat well for $4/day

by Melissa Kravitz
Jon Schubin

If I only spent $4 a day on food I would have many dollars.

Yes you can make awesome looking pulled pork sandwiches with a budget of just $4/day If you’re heavily reliant on Seamless, or even the bodega around the corner, to provide most of your meals, you probably know by now that you’re throwing a way a huge portion of your hard-earned money on take-out. If you’re not a cook, even preparing a few basic recipes (that don’t really require actual cooking) can help you save a bunch of cash, and be healthier! You can do that with help from Leanne Brown, who wrote and developed recipes for Good and Cheap: How to Eat on $4/Day, a free guide to eating well on budget. While the book itself is a free PDF, Brown has also raised over $70,000 on Kickstarter to print hard copies of the book to sell to non-profits that work with SNAP families and other low-income people who might otherwise not see the book. Brown talked to… Read More
26 Jun 19:11

Rent Wars: Cuozzo Says Rent Hikes Only Kill 'Tired Old' Restaurants

by Marguerite Preston
Jon Schubin

Kind of have to agree here. Unfortunately most restaurants have pretty short shelf lives and rent hikes usually disrupt in good ways (of course there are other problems...)

Rents kill restaurant biz? no, only few tired old ones. Hello Carbone, Nakazawa, Gato, R. Georgette, La Vez, All'Onda, Cecil, Red Farm ....

— Steve Cuozzo (@stevecuozzo) June 24, 2014

As the restaurant world reacts to the news that Danny Meyer will be forced to move Union Square Cafe next year, many have expressed fears that steadily increasing rents are doing permanent damage to the New York restaurant scene. But Post critic Steve Cuozzo has a different take: "Rents kill restaurant biz? no, only few tired old ones. Hello Carbone, Nakazawa, Gato, R. Georgette, La Vez, All'Onda, Cecil, Red Farm ...." That, however, prompts a response from Pete Wells.

The Times critic argues: "Wasn't the idea...more like: restaurants that help pioneer marginal neighborhoods get kicked out when those nabes take off?" From there the debate rages on. Cuozzo counters that Union Square Cafe has lasted "at least 15 years" since the neighborhood took off, and Wells wonders when the lease was last negotiated. But in any case, Cuozzo concludes, "I'll miss USC but it lost edge & buzz long ago."

So are rent hikes destroying the New York restaurant scene, or is this simply a part of the restaurant circle of life? Readers, weigh in in the comments section.
· @stevecuozzo [Twitter]
· All Coverage of Union Square Cafe [~ENY~]

26 Jun 17:41

Getting Baked at the Situation's Strip Mall Tanning Salon

by Jordan Sargent

Getting Baked at the Situation's Strip Mall Tanning Salon

Mike "The Situation" Sorrentino cut the ribbon on his tanning salon in Middletown, New Jersey on March 1 of this year. He made it 103 days before being accused of bouncing checks and 111—to this past Tuesday—before being arrested there for fighting his brother. Yesterday, I took a drive down to the most heated tanning salon in America.


26 Jun 14:08

Where the world’s 10 billion people will live, in one GIF

by German Lopez
Jon Schubin

Asia: so crowded right now.

Also, people better start learning the differences between the cuisines of different parts of India.

Demographers say more than 80 percent of the global population will live in Asia and Africa by 2100:


The chart above comes from GeoHive's analysis of various international data sets. It shows how the world's human population shifted over the past few centuries and is projected to do so over the next century.

Asia, as the world's largest continent, was home to 63 percent of the human population in 1750, but is only expected to contain 45 percent of the population in 2100. Europe, once the second most populous continent, is now fourth, and it's expected to actually lose 50 million people by 2100. And Africa's population is expected to soar from 811 million in 2000 to nearly 3.6 billion, or 35 percent of the global population, by 2100.

By 2100, GeoHive's analysis estimates the world population will grow to more than 10 billion — a long way from just 791 million in 1750.


It's worth taking the projections with some skepticism. Just like people in the 1600s had a difficult time predicting the population boom caused by the Industrial Revolution, humans today have a hard time seeing what's going to cause the population to grow or decline in the coming decades. Runaway global warming or nuclear war, for instance, could significantly hinder humanity after 2050. Or maybe there will be some sort of development in genetically modified foods or nuclear fusion that will make much more human life sustainable. It's hard to say.

26 Jun 13:55

Sietsema: At Union Square's Cevich, the Fast-Fooding of Ceviche

by Robert Sietsema
Jon Schubin

Weird. I will be filing my own report soon!

[All photos by Robert Sietsema]

Has the range of possible gimmicks for fast-food restaurants been exhausted yet? Apparently not, because Union Square now hosts the first example of a would-be chain specializing exclusively in…ceviche! As if to telegraph its streamlined grab-and-go nature, co-owners Reina Laws and Lindsay Goldstein have named the place Cevich, leaving off the last "e" from a term that designates a cold seafood soup or salad common to Peru, Ecuador, and Mexico, in which raw seafood is "cooked" in citrus juice. Well, it's not really cooked, because heat is not applied and the fruit juice doesn't kill whatever bacteria may be on or in the fish, though the soakage renders the flesh opaque. Therefore, as with sushi and fish carpaccio, hygiene, freshness, and certainty about sources is paramount when it comes to where one consumes ceviche.

Located on East 15th Street, Cevich has that concrete bunker look often cultivated by modern fast-food spots, as if intentionally utilitarian and none too comfortable. One is permitted to perch and eat at one of the small number of stools and chairs, but not relax. Also in common with today's fast food joints featuring newfangled offerings, the menu is bewildering, offering choices you'd maybe rather not make. Ceviche is assembled in seven "signature styles," some relatively authentic, others invented out of whole cloth. These styles are available in two sizes, 12 ounce ($12) and 16 ounce ($14) — Why so little difference between sizes? Each serving allows you to select one out of the three types of seafood (shrimp, salmon, and tilapia — which technically isn't seafood, since it's farmed in fresh water). Confused yet? For some reason, salmon is $2 more expensive, and so is a combination of all three types in one serving. Plus there's a roster of add-ins, most priced at $2, including guacamole, avocado, extra sauce, and bacon. Bacon in ceviche? I'm throwing up a little in my mouth.

cevichwildtiger.jpg[Wild tiger]

The invented styles include one that resembles Caesar salad and another that contains guava, mint, grapefruit, watermelon, cucumber, and red onion, making ceviche into a wacky fruit salad. Instead I went for a couple of main-stream ones. Wild tiger is a fair approximation of Peruvian leche de tigre, a reputed aphrodisiac, but only if you drink the milky fluid after the solid parts are consumed. I got the mixed seafood option and the smaller size, which came nicely flavored with cilantro but had big hunks of orange yam in it that seemed like filler. The salmon, shrimp, and tilapia tasted fresh, and I asked one of the owners which, if any, of the seafood selections had been cooked with heat before being turned into ceviche. "We poach the shrimp very briefly, just a few seconds, but everything else is raw," was her reply. She went on, "In the future, we hope to have additional things like octopus and sea bass."

cevichecuadorian.jpg[The Ecuadorian]

12cevichsantorini.jpg[The Santorini]

Like the wild tiger ceviche, the choice called "the Ecuadorian" came in a clear plastic tub, and also featured cilantro, but with roasted tomato sauce and a small amount of chipotle added. Chipotle instead of ahi, the national pepper of Ecuador? Well, yes. The tilapia that I picked tasted fine, and this ceviche came authentically furnished with free cancha (corn nuts) and popcorn, to be tossed in at your discretion. This particular ceviche was pleasantly zesty, though I don't think that, at $12, it would quite make a full meal. My favorite ceviche was one of the invented ones. The Santorini featured the ungainly combo of Kalamata olives, red onions, and feta cheese tossed with shrimp. It tasted Greek, but seemed more like salad than ceviche.
["Off the hook" ceviche burrito]
cevichtacosmexicdorian.jpg[Mexidorian ceviche tacos]

While the three ceviches I tried were fresh and wholesome, inevitably the menu is filled out with absurdities aimed at those who really aren't that interested in eating ceviche. There are three ceviche burritos, for example. The one called "off the hook" ($12) featured raw tilapia, pepper jack cheese, chipotle mayo, avocado, lettuce, tomato, and — sending the thing in an Indonesian direction — coconut rice. Frankly weird but fairly tasty. It would have been just as good without the tilapia. Mexican cuisine comes in for further abuse in the ceviche tacos. Now, it is traditional to serve Mexican ceviche on tostadas, but the tacos called "Mexidorian" fill a pair of blue-corn tortillas with the Ecuadorian ceviche on the ceviche menu. The main flaw is that the tortillas have not been heated and thus rendered pliable, so they are brittle and raw tasting, making a crappy context for the ceviche.

Stick with the ceviches rather than the burritos or tacos and you won't have a bad meal — though I'm still not sure about eating ceviche in a fast-food place. It seems too much like eating sushi from a salad bar.

21 East 15th St

· All Posts by Sietsema [~ENY~]

26 Jun 03:24

46 Times Captain Janeway Was Outta Control Sassy

by Cate Sevilla

Captain Janeway is tired of your shit. JANEWAY OUT.

Captain Kathryn Janeway of the starship Voyager is a woman of many emotions.

Captain Kathryn Janeway of the starship Voyager is a woman of many emotions.

CBS / Via

And a truly inspiring captain, scientist, and space badass.

And a truly inspiring captain, scientist, and space badass.


She is also perhaps the sassiest Starfleet captain that ever was. Here are just 46 of the times that Captain Janeway was outta control sassy.

View Entire List ›

26 Jun 01:50

This Gentleman's Game of Thrones Impressions Are Spot-On

by Jay Hathaway
Jon Schubin

There are some good ones here

Game of Thrones has been criticized for its varied, seemingly random collection of British accents, but the lack of consistency across the different regions of Westeros and Essos just makes it easier for impressionist Steve Love to imitate a dozen characters from Season 4.


25 Jun 22:20

While Hillary Decides, Martin O’Malley’s Embracing Latinos And Immigrants

by Adrian Carrasquillo
Jon Schubin

I repeat Martin O'Malley is the inspiration for Carcetti. We are not going from a president whose favorite show is The Wire to one who is the model for antagonist on The Wire.

He says he doesn’t want to talk about it, but 2016 is coming. Prominent Latinos and immigration advocates see a record they like.

CASA de Maryland. Composite by Chris Ritter/BuzzFeed

If you ask Maryland Gov. Martin O'Malley about immigrants, he'll tell you about "new Americans" instead.

The Democrat and presumed 2016 candidate drops the phrase into nearly any conversation or speech about immigration — and he has had frequent opportunity to do so.

Over the past few years, O'Malley has enacted what reads like an activist's wish list. He passed the DREAM Act in 2011 (now 36,000 undocumented immigrants have access to in-state tuition); the state gave driver's licenses to tax-paying undocumented immigrants in 2013; and in April of this year, O'Malley informed the Department of Homeland Security that Maryland would no longer comply with the Secure Communities program that facilitates the deportation of undocumented immigrants.

"On my desk, as I sit here, is a sign from Baltimore that says, 'No Irish need apply,'" O'Malley told BuzzFeed in a June conversation. "My great-grandparents didn't speak English but I think America is made better by people who come from elsewhere."

He argues the state actions are an acknowledgment that "our nation should have passed comprehensive immigration reform."

"In the meantime what do you want?" he said. "Do you want them to be able to get to and from work or do you want them to drive without a license and god forbid you or your wife are involved [in an accident]? That doesn't make a hell of a lot of sense."

The legislative push has also coincided with rapid population growth among Latinos in Maryland, up 48% from 2000 to 2006 and an additional 51% from 2006 to 2012. Among the statistics O'Malley is glad to publicize: Maryland has the lowest Hispanic unemployment rate at 5.1% (compared with 9.1% nationally), and the state has more than doubled contracts to Latino-owned businesses during his time as governor.

What O'Malley doesn't do, though, prominent Latinos say, is make immigration an exclusively Latino issue or think that Latino issues begin and end with immigration. And this has not gone unnoticed.

Gustavo Torres, the executive director of CASA de Maryland, has worked extensively with O'Malley. He was effusive in his praise, noting it comes down to a simple but powerful feeling: O'Malley treats immigrants with respect.

"He's very clearly the most pro-Latino and pro-immigrant governor in the country," Torres said. "He believes we are all immigrants, for centuries we are immigrants. He calls us new Americans because he believes it is a really good way to describe the contribution of the immigrant community."

At a recent speech at a Casa de Maryland awards reception, O'Malley was in his element. He talked about starting the Maryland Council for New Americans in 2008, an initiative to help immigrants with English proficiency, job training, and "starting on the path to becoming a citizen," to whoops and applause from the crowd.

"If you think you can ignore immigration reform, then you are a fool, and Gov. O'Malley is not a fool," said Matthew McClellan, executive director of the NCLR action fund.

In March, six advocacy groups, including the NCLR Action Fund and CASA de Maryland, reached out to nine governors for a meeting to generate ideas for advancing their cause. O'Malley was the first to respond. At the meeting, McClellan said, O'Malley committed to using his influence with other governors in his capacity as the head of the Democratic Governor's Association. The groups also asked O'Malley to work with the president to ease deportations and family separation.

That issue — deportations — has been a powerful motivator for immigration activists this year. Their sustained pressure on the White House resulted in an administration-wide review, the results of which are expected to be released later this summer. In the wake of House Majority Leader Eric Cantor's loss, activists are pushing President Obama now more than ever to take executive action on the issue.

O'Malley chose his words carefully — but came down on the side of executive action. "I think the president should continue to do things like he did with the DREAM kids and use the prosecutorial discretion given to the executive branch to lessen the hurt for families and our society as a people," he said.

Chris Ritter/BuzzFeed

Not everything O'Malley's done has been golden with activists. In December, a trade mission he organized to Brazil and El Salvador with representatives from more than 30 Maryland companies was criticized for not including enough Latino elected officials. Some felt they were invited as an afterthought, after complaining.

And on Thursday, his decision not to comply with the Obama administration's deportation program Secure Communities — first lauded by activists — was questioned in terms of its execution.

CASA de Maryland itself was one of the groups that was disappointed with the way things have been working out. "You have dozens and dozens of rural, Republican sheriffs in the country who have decided they're not going to hold anyone because it violates their constitutional rights," Kim Propeack, the political director said, according to The Baltimore Sun. "You would think a state like Maryland could do better." O'Malley spokeswoman Nina Smith defended the implementation and said a third of federal requests to hold immigrants in Baltimore since the new policy began have been denied, a major change from the previous approach. "We will continue to monitor how Secure Communities is implemented in Baltimore and will work with our federal partners and stakeholders to make sure this program is narrowly focused on its core public safety mission," she said in a statement.

Republicans also take issue with O'Malley's leftward lurch on a whole range of topics during his governorship, from gun control to marriage to immigration. The Republican National Committee questioned the legality of policies he put in place in 2004 when he was mayor, to give $3,000 grants to Hispanics to buy houses in Baltimore.

"What Martin O'Malley won't say is that under his leadership 39,000 Hispanics have entered poverty and more Hispanics are earning less due to the 78 new taxes he has imposed on Maryland's economy," RNC spokeswoman Izzy Santa said in a statement to BuzzFeed. "Winning elections is based on substance, and so far Martin O'Malley is relying on Hispandering to win. Talking about immigration and hoping no one pays attention to his failed economic record will not overcompensate for his dismissal of the Hispanic community and attempts to play divisive racial politics."

But O'Malley's overall pursuit of policies meant to assist undocumented immigrants and Latinos in the state has put him on the national radar with Latino groups and campaign activists.

"The guy represents the promise of American politics," said Javier Palomarez, the president of the U.S. Hispanic Chamber of Commerce (USHCC). "If you look at the record, he increased contracting by Hispanics 133%, which stands in contrast to the abysmal attempt by the federal government."

USHCC, which represents 3.2 million Hispanic-owned businesses, has pursued a bipartisan approach in recent years, inviting high-profile Democrats and Republicans like Vice President Joe Biden, Xavier Becerra, Nancy Pelosi, as well as Paul Ryan, Grover Norquist, and Reince Priebus to speak to its members.

Palomarez has invited O'Malley to speak to USHCC three times in four years.

"America believes immigration is the only issue on the docket for Hispanics. We're not monolithic, it's not just immigration reform," he said. "But if you look, [O'Malley] has led where others have not."

O'Malley is one of a few Democrats people think might challenge Hillary Clinton for the Democratic nomination in 2016. In February, he floated that he was preparing the groundwork to get ready to run. This weekend, he was in Iowa.

View Entire List ›

25 Jun 20:21

Finally, a Perfect Term for When White People “Discover” Things

Miley Cyrus performs during the 2013 MTV Video Music Awards at the Barclays Center on August 25, 2013 in the Brooklyn borough of New York City.
Here's Miley Cyrus, Columbusing.

Photo by Jeff Kravitz/FilmMagic for MTV

At some point in their adolescence, most people will come to learn that the oft-taught grade school tidbit that Christopher Columbus “discovered” the Americas is, at best, a significant stretching of the truth. They’ll also soon realize that Columbus’ claim to fame is only one example in a long historical pattern of white people taking credit for uncovering “new” things that actually existed long before they were aware of them.

And so it’s only logical that someone would put two and two together and finally coin the perfect term for this infuriating habit: “Columbusing.” The folks at College Humor have created a great video to help you understand the exact way to employ it—so the next time someone credits Miley Cyrus for twerking, you’ll be ready.

24 Jun 18:24

Redneck Benihana

by admin
Jon Schubin


24 Jun 16:18

One college spun a $20K tuition hike as a discount

by Libby Nelson
Jon Schubin

Keep up with that Cooper Union.

For the first time in more than 150 years, freshmen at Cooper Union will face a tuition bill this fall. For a college that has historically been free to undergraduates, the policy change is huge and controversial.

But they've found the rosiest possible spin. Cooper Union says on its website that it's actually being very generous: All new students are getting a $20,000 scholarship to offset part of a $39,600 tuition bill!

It's as if Starbucks announced that lattes would cost $10 from now on, but every customer will get a $5 coupon when they walk in the store. In fact, as Cooper Union tells it, it was actually already charging tuition this academic year and giving every student an even better discount:

The Cooper Union tuition charge for undergraduate students for 2013-2014 is $39,600 per year ($19,800 per semester). Each registered undergraduate student receives a tuition scholarship worth $39,600 per year ($19,800 per semester).

This sounds insane. ("I'm not giving you a free lunch. I'm charging $100 and giving you a $100 discount for being such a great customer.") But it's just an extreme example of a confusing fact about college costs: What colleges say they charge in tuition and fees often doesn't line up with what most students actually pay.

That's partly because of federal grants to help low-income students. But it's also because colleges, particularly private colleges, hand out a lot of discounts to students regardless of income.

According to the National Association of College and University Business Officers, colleges knocked off about 45 percent of their stated tuition price for freshmen, on average, through scholarships in 2012. That doesn't mean that every student got a 45 percent discount, but it means that a majority of them weren't ever charged what the college says it charges.

This makes it very difficult to talk about how much college really costs. It's why higher education experts distinguish between "sticker price" (Harvard said it costs almost $58,000 in the 2012 academic year) and "net price" (75 percent of students at Harvard get financial aid, and they ended up paying an average of $16,445).

some people worry the high price tag discourages low-income students from applying

Why do colleges do this? In theory, the practice allows them to make tuition pricing more progressive by charging lower prices to needier students. But middle-class and rich students get discounts too, and some people worry the high price tag discourages low-income students from applying.

The federal government now requires college websites to include a calculator to give students a better idea of what they might actually have to pay to attend. But why don't colleges just make their pricing more transparent in the first place: charge less, hand out fewer discounts, and make scholarships more meaningful?

Some colleges are trying that. But the rampant confusion about what colleges charge versus what students pay allow them to frame more realistic pricing as a huge discount. Converse College cut its tuition from $29,000 to around $16,500 — when the average student was paying around $17,000 even before the change.

What Cooper Union is doing is just a more brazen version of that.

(Hat tip to the New America Foundation's Kevin Carey for pointing out the Cooper Union announcement on Twitter.)

Further reading:

24 Jun 15:22

Hollywood Cuisine

Jon Schubin


The Flanderization of a single culture's cooking into a few recognizable tidbits. Handy for those who can't be bothered to do the research and whose experience with the cuisine in question is limited to visiting a few restaurants. Of course, the cuisine of the writer's native country tends to get filled in a bit more. With local media, internal geographic regions and ethnicities may receive similar treatment. Americans' ideas of the cuisines of many cultures were originally based on the foods associated with immigrants from those countries, which is often different from what people actually ate back in the old country due to different ingredients being available and/or cheap. Not to mention immigrant restaurant owners catering to American tastes, which has resulted in the creation of entire genres of food (Chinese-American, Tex-Mex, etc) which are actually foreign to the countries with which they are associated. Sister Trope to Foreign Queasine. See also Drink Order.

Examples by Culture

  • Africa: I'm a Humanitarian, worms. "Bushmeat". Yams. Goats. Or nothing at all. In reality, of course, Africans eat quite a lot of different foods. However, there is a culinary belt running from Nigeria to South Africa—roughly tracking the region settled by the Bantu-speaking peoples—where meals are based on a mashed starch paste (e.g. West African fufu made from yam or Southern African nshima or pap made from maize) which you eat with your hands, wrapped around a "relish" of meat or vegetable stew.
    • North Africa gets a slightly better press. They had the Muslim Middle East and then the French influence. Couscous, roasted vegetables, lamb... delicious, spicy curries... that yummy tea with mint in it.
    • Countries influenced by Spain are popular. Morocco has a bustling tourism industry based around eating, and Mediterranean hotels will serve at least one dish labelled "Moroccan" during every meal.
    • South Africa, at least for those who have met its white expats, is perceived to be all about the braai ("barbecue" or "cookout"note Read Cuisines In America for why you should never call a braai a "barbecue" around an American Southerner if you value your time or your ears. sums it up, but to a native Sed Efrrrrikan it is almost a religion, hedged about with ritual and formality). If it can be burnt on a braai, a South African will eat it. South Africa also gives the world biltong, best thought of as air-dried vinegar-cured jerky or pemmican, ideally based on exotic native lifeforms. And then there's mealiepap, a sort of savoury porridge which accompanies the meat at a braii.
    • Ethiopia, Eritrea, Djibouti, and Somalia share a common culinary heritage (although they argue about it a lot), and share a few traits: (1) a kind of spongy flatbread, called injera in Ethiopia and canjeero in Somalia), traditionally made from an odd cereal called teff but now made from other grains; (2) eating stewed meats and vegetables with this flatbread (utensils such as forks and knives aren't used); and (3) extreme spiciness.
  • American:
    • General: Hamburgers, hot dogs, and fast food all around. Also turkey, through association with Thanksgiving.
    • Deep South: Grits, black-eyed peas, and the occasional Appalachian moonshine. Meat is generally fresh from the hog, particularly ham or bacon. Fried food popular, especially chicken.
      • Memphis and Carolinas: Southern style BBQ
    • African-American "soul food" features many southern staples. There's also the stereotypical food preferences for fried chicken, collard greens, corn bread, watermelon, and Kool-Aid. The association of these foods with racist caricatures, however, as made it taboo to talk about them.
    • The Big Easy: Cajun food, crawfish, gumbo, po' boys. Mint Juleps. Creole food, especially jambalaya.
    • Florida: Oranges oranges oranges. Citrus. Gator tail, catfish, and who knows what else in the swampy backwoods. Northern and Central Florida is a mix between Big-Easy and Deep South, Southern Florida and Tampa Bay has more Latin and Caribbean Cuisine. Emphasis on seafood all around. Also Key Lime pie, and fruity mixed drinks like margaritas and daiquiris.
    • New England: A general surfeit of fish and other seafood, especially cod. Clams, particularly in chowder form, are also popular, although locals actually prefer them fried. Irish cuisine is also popular due to the heavily Irish-American population.
      • Note: Boston has a healthy Italian population too and is a great place for Irish pubs and Italian restaurants.
    • Pennsylvania is flavored by Pennsylvania Dutch (ie German) cuisine, particularly cheesesteaks and soft pretzels. Pennsylvanian pot pies are a stew-like dish with squares of cooked simple dough mixed in. What everyone else calls "pot pies" are called "meat pies" here.
      • Submarine sandwiches are properly called hoagies here
    • Midwest: Dairy products and hamburgers. Minnesotan/Norwegian lutefisk. Hotdish/casserole in the upper Great Lakes area. Dessert bars, such as lemon, peanut butter and chocolate chip. Super-flat St. Louis-style pizza is some sort of national joke, even though most major pizza chains now carry similar thin-crust pizza.
      • Kansas City: Barbecue, city is known as the stopping point for Texas's cattle drives.
    • Chicago-style hot dogs and deep dish pizza are iconic of the city. Polish food is also common, due to the large Polish-American population.
    • Detroit and Chicago are both known for their Polish cuisine, such as kielbasa and pączki (the latter of which is universally consumed in Detroit on Fat Thursday, or really any time in the week leading up to Lent).
    • Upper Peninsula of Michigan: Pasties, ya? (Get your mind out of the gutter—see the bit about Britain below.) Also, Mackinac Island—between the UP and LP—has its famous fudge.
    • Pacific Northwest - Asian fusion, massive amounts of fish, and gallons of damn good coffee. (This applies to the Canadian portion of the region as well.)
    • California - Any dish with "California" in its name means it has avocado, which is plentiful and popular here. "California cuisine" is generally known for fusion and extreme artiness, such as "orange-scented carnitas with blackberry salsa and creme fraiche remoulade". Lots of fresh vegetarian dishes. California wine country also provides loads of quality local wines.
      • Bay Area: sourdough bread, emphasis on seafood near Fisherman's Wharf, Chinese and Japanese food prevalent.
      • In-and-Out Burger, also a likely location for the Malt Shop.
    • Texas - a lot of food associated with the Deep South, plus "Tex-Mex" and lots of barbecue. Steaks. Giant steaks.
    • New York - deli food, bagels, and baked ziti. Extremely greasy yet inexplicably delicious thin-crust pizza is somehow associated with Brooklyn — examplars Grimaldi's and DiFara's are in Brooklyn, though Lombardi's, arguably the home of New York style pizza, is in Manhattan's Lower East Side. Note to outsiders: Though thin, the pizza is flexible. Fold it, it allows you to eat it like a civilized human being.
      • New York City's ability to have just about any ethnic restaurant, for any nationality you can think of.
      • Buffalo is famous for chicken wings, also their spicy, greasy sauce.
    • Maryland - crab cakes: blue crabs and Old Bay Seasoning.
    • Washington, DC - Half-smokes (large, spicy hot dog-like sausages made of a coarsely-ground mix of smoked beef and smoked pork).
    • Colorado, either wild game (venison, and buffalo especially) or if in Boulder, hippie granola and tofu.
    • Southwest: Mexican food, brought in by Mexican-American immigrants. Chipotle and corn as ingredients.
    • Wisconsin: Beer brats (bratwurst), lots of beer, Cheese, some resemblance to German cuisine really.
  • Australian: Somewhat like Britain, but with Vegemite and beer. Emphasis on the beer. Also "shrimp on the barbie", though most real Australians use the term "prawn".
    • Another advertising-related food fail: though internationally Foster's is advertised as being 'Australian for beer', it hasn't been popular in Australia since the 1970s, and isn't even available at most Australian pubs.
    • Sausage sizzles, kebabs (especially at 3 in the morning), spag bol and fish and chips.
    • The infamous Meat Pie Floater, essentially a pastry case full of un-named meat floating upside down in a container of mushy peas.
  • Austrian: Similar to Germany, but add Wiener Schnitzel, apple strudel, and maybe Sachertorte. If you're really lucky, coffeehouses will be a setting.
  • Belgium. Beer (often from a small brewery), "French" fries and chocolates. More knowledgeable folks will remember to dip the fries in a mayonnaise-based sauce and include a big bucket of mussels.
  • Brazilian: Meat, meat, meat, black beans, meat, rice, collard greens, meat, beans, and meat. And cheese. And meat. (There's also a wide selection of Afro-Brazilian and seafood dishes, but those are irrelevant to the stereotype. The substantial cuisines derived from European and Asian immigrants will get ignored too.)
  • British: Considered The Scrappy of cuisines by the Americans, French and Italians among others. As portrayed, British cuisine has three types of dish: bland (e.g. fish and chips), disgusting (e.g. blood pudding and haggis), and bland and disgusting (e.g. mushy peas, warm beer). Oh—and don't forget the tea. Lots and lots of tea. A more specific breakdown follows, but first:
    Craig Kilborn: Why does British food suck?
    John Cleese: We had an Empire to run!
    • English: Roast beef and Yorkshire pudding (the French actually nickname them 'les rosbifs'). Scones to go with the Spot of Tea. Fish and chips to be served with the mushy peas and malt vinegar. The beer should actually be "cellar temperature" - i.e. kept in the cold, but not refrigerated(This applies to bitter but not lager, we, like everyone else do refrigerate our lager.) Pies (meat pies, that is) are very big Oop North, while pasties are bigger in the Southwest (asking whether Devon or Cornwall invented them is a good way to start a war).
      • However, there is one place the English kitchen shines: desserts, particularly anything involving custards and (sweet) puddings. Even the French (grudgingly) admit it: there's a reason they call custard crème anglaise.
    • Scottish: There's the perception that they deep-fry everything. They do; don't make the mistake of asking for a pie and chips in a Scottish takeaway. They also have porridge, haggisnote Made from sheep's heart, liver, and lungs, ground up with oats, suet, onions, and spices and stuffed into the animal's stomach (or, these days, an artificial sausage casing). This isn't as bad as it's made out to be; it's basically a thick, short sausage flavoured with onion. Compared to a hot dog or even your standard British banger, a haggis is positively wholesome. (which they will also gladly deep-fry) and shortbread (which they probably won't). Whisky should always be spelled that way. Do not ever suggest it isn't better than Irish whiskey.
    • Welsh: Lamb, and of course Welsh rarebit (more authentically Welsh rabbit, which is a joke and makes more sense), a thick sauce of cheese, beer and mustard, spread on toast and browned under the grill. Lesser known are "laver" (a type of seaweed, often used to make "laver bread") and cawl (a type of meat and vegetable stew, also used as the modern Welsh word for "soup").
    • A more general one for all British countries (plus Ireland) is "Breakfast": the greasy kind with eggs, potatoes, sausages, and tomatoes cooked in bacon fat, plus baked beans and local bread (possibly toasted in bacon fat). Each region has its own variation (for instance, the Welsh include cockles and laver bread—both of which are rather likely to be fried in bacon fat—while the Scots occasionally use haggis for the sausage, and in both Northern Ireland and the Republic the bread is usually soda bread), but to quote W Somerset Maugham:
    "To eat well in England you should have breakfast three times a day."
    • Another all-British dish is Anglicized curry (just called curry over here). It differs greatly from traditional Indian curry in that it almost always contains meat and almost never contains lentils. Also beef curry is possible to find which is something you would pretty much never find in India (beef-friendly places like Goa aside).
    • Our most popular highball cocktail also came from the Indian Colonies, Gin and Tonic, which was invented to combat malaria. (Tonic water used to contain quinine a very effective medicine for malaria, and gin was added because it's lovely.note Well, actually, because it's easier to get soldiers to take their medicine if they can get drunk while doing so.)
    • In the culinary challenge Come Dine with Me, in which five carefully selected random strangers living in a chosen British town are brought together to plan and serve dinner parties for each other, various American expats in Englad have featured and while some were polite about it, an American resident in Bristol (home of the edible faggot) frankly said the biggest ordeal was going to be eating disgusting British food on four successive nights.
    • British food can't be all bad. One of Adam Richman's rather disgusting big-eats challenges, in Man v. Food was at a British diner in Florida that did thriving business - to Americans as well as Brits on holiday - serving fish and chips, cod cooked in a beer batter. Essentially British fast food cooked in American super-super-mega-size quantities. To Brits, one deep fried fish fillet is an ample sufficiency. Adam had to eat eight. But he thought it was delicious.
    • In recent years, London has emerged as a trendy restaurant spot, and a number of celebrity chefs, including Gordon Ramsay and Jamie Oliver, have come to prominence, so the U.K.'s culinary reputation looks poised to change.note Truth be told, European connoisseurs have grudgingly begun to admit that several cities not historically known for cuisine—particularly London, Brussels, and the Scandinavian capitals of Copenhagen, Stockholm, and Oslo—have begun to attract a diverse and very creative and experimental culinary community that arguably makes them a better place to eat than the more traditional "culinary capitals" of Europe.
  • Canadian: Back bacon, maple syrup, maple-y back bacon, basically anything else with maple syrup in, beer, poutine, and coffee and donuts from Tim Horton's.
    • Poutine is depicted as a national cuisine although it's actually a very regional dish specific to Québec. The poutine available elsewhere in the country is a fast-food variant made with processed cheese and instant gravy.
      • Specific to Montreal, smoked meat and bagels, which are different from the smoked meat and bagels of New York. Just as the New Yorker will argue with the Chicagoan as to whose pizza is better, he will argue with the Montrealer over bagels and smoked meat.
    • And according to "Weird Al" Yankovic, they all live on donuts and moose meat.
  • Chinese: Lots of noodles, rice, vegetables and monosodium glutamate, with some meat thrown in every now and then. (No, it is not dog.) They eat it with those funny-looking chopsticks that few Westerners can figure out.
    • Egg rolls! And "fortune cookies" in restaurants (which aren't Chinese).
    • The most persistent myth is that all Chinese food is the same, despite being a huge (and diverse) country in both population and size. The stuff you get in Chinese restaurants is mostly Cantonese, with a bit of Szechuan and Hunan. Aside from that, the takeout food will always be presented as the genuine article. It does not remotely resemble true Chinese cuisine.
    • Within China, dishes from Sichuan are stereotyped as being spicy enough to set things on fire, the stuff from Hunan is considered the peasant food that everyone has to like because Chairman Mao said so. The Beijing food is so boring as to not have any special dish (except the much mocked Peking ducks), the Northerners as the ones who seems to subsist entirely on beef and noodles, while the Southerners are the ones who would eat anything not nailed down (the oft-quoted joke about the Chinese eating "everything with four legs that is not a table, everything that swims that is not a submarine, and everything that flies and is not an airplane" is actually an adaptation of a joke Northern Chinese told about Southerners; in a map compiling searches Chinese people make about China's provinces, the most common search for Guangdong was "eats monkeys"). And those from Inner Mongolia are the ones who seems to be overly fond of their sheep, and let us not speak about those from Tibet and their yaks...
    • Many Americans believe the myth about how Mongolian Barbeque originated in Mongolia. Allegedly, the Mongolian Warriors of olden times were said to overturn their shields and used them as makeshift woks to stir fry the meat and vegetables over a fire. Actually, Mongolian BBQ originated in Taiwan and has its roots in Japanese teppanyaki. Actual Mongolian cuisine is hearty stews, dairy, and mutton is heavily influenced by Russian cuisine. Due to the cold climate, there are very few vegetables (other than tubers and roots) and even fewer spices. The restaurant owners (who are usually Asian and actually do know better) bear the brunt of the blame as they tend to be the source of some of this misinformation, and name their restaurants after the likes of Genghis Khan and such. The spicy Chinese takeout dish Mongolian Beef is also not related in any way to authentic Mongolian cuisine. "Mongolian grill"— and the related dish Mongolian beef—is indeed the invention of the Hui people, a completely sinicized Central Asian group that has nothing different from Han except for being Muslims.
    • Of course, to to drink, there is plenty of tea. There's also rice wine and liquor so strong it's been compared in flavor to lighter fluid.
  • Dutch: Cheese. They might also have "special brownies."
    Bill Bailey: Dutch food - very bland. "You wanna toashtie? We got ham toastie, cheese toastie... cheese and ham toastie... you want a bit of onion?? Oho, you crazy man!"
    • Very big on fries, covered in all sorts of stuff, of which mayonnaise is the least bizarre.
      • Also big on croquettes as fast food—also deep-fried. Actually, the Dutch are kind of big on deep-frying in general, although nowhere near as much as the Americans (let alone the Scots).
    • Everything else is mashed together and heated in a single pot. They even have different names for different mashes.
    • Grolsch (and Heineken) beer - even though the Netherlands has a wide variety of beers and the above mentioned aren't particularly popular compared to Amstel or Hertog Jan.
  • French: Considered the 'king of cuisines' by the culinary world's version of artistes (with all the pretentiousness that comes with it). Tends to involve lots of baguettes, and wines and cheeses with funny names. And snails (called 'escargot' over there). And frogs. And the eponymous fries (which are, in France, associated with Belgium) and toast (unknown in France as suchnote The French do have pain perdu—literally "lost bread"—which is virtually identical in preparation, and which they do in fact eat for breakfast at times. However, French pain perdu is also often made with fancypants ingredients and accompaniments, to be consumed as a dessert. Tidbit: Pain perdu is also a staple of New Orleans Creole and Louisiana Cajun cuisine; like the French, Louisianans eat pain perdu both as breakfast and as dessert or a snack.). Any French restaurant will invariably be called Chez Something or Other and be full of happy dining couples; the waiter will be a condescending jerk. At least one of two things will happen: the Fish out of Water American tourist struggles with the unfamiliar pronunciation, food and dining etiquette; and when the bill comes, it will be immense.
    • A subset of french haute cuisine is "la nouvelle cuisine", which tends to be served in ultramodern and trendy restaurants where all the food are fussily overprepared and plated like works of art (which is kind of an odd view considering that true nouvelle cuisine is all about natural flavors and eschewing the fussiness and overpreparation of traditional French cooking), but the portions are so small that the meal can probably be eaten in 5 minutes if you don't talk too much.
  • German: Beer, sausages, beer, sauerkraut, beer, black bread, and beer. Sauerkraut is actually more popular in Russia and Poland, but is strongly associated with Germany (to the point that "kraut" became an ethnic slur), where again it is mostly served only in parts of the south. Everything will be extremely heavy and fattening, and so will the people eating it. Sausages and black whole-grain bread—especially rye—are also stereotypical, with "sausage-eater" being a secondary slur for Germans; Germans don't care, and proudly inform you that Germany has over 1500 kinds of sausage and 300 kinds of bread, so you could have a different combination daily for ten years and not repeat once. Expect massive steins being served by buxom maidens to men in lederhosen. Also beer and Schnapps. Pretzels (when those aren't associated with Pennsylvania...but then, Pennsylvania got them from the Germans, so it all comes together in the end). Beer!
    • In Bavaria, beer will only ever be served in 1 liter "Maß" glasses, while in Cologne, they only ever drink "Kölsch" 1/5 liter glasses. There seems to be at least some Truth in Television to that one.
    • Oh, and for dessert: It will be Schwarzwälder Kirschtorte (Black Forest cake/gâteau), or nothing. This is not truth in television.
  • Greek: Other than gyros, tends to get confused with Italian, even though it's closer to Middle Eastern. Souvlaki, moussaka and spanakopita will be heard of, but not elaborated upon. Also, olives, yoghurt and goat's cheese. Baklava. Kebabs. And garlic. At one time, Greek-Americans were said to be self-conscious about the amount of garlic in Greek food, but no one really minds anymore. To drink there is ouzo.
    • And avgolemono. And lots of lamb. Contrary to popular opinion, falafel is not Greek.
  • Hungarian: Goulash, goulash, goulash. Which actually applies to an entirely different food; the version Americans (and even other Europeans) know is The Theme Park Version and is a stew, not a soup. Paprika colours everything red. If there is wine, it will be Tokaji.
    • Goulash (or, in Hungarian, gulyasleves) isn't eaten that often. More popular staple foods would be Langos (sort of a deep-fried pizza with sour cream) or anything with straight-up lard, mostly plain bread. Sour cherries predominate in desserts.
  • Irish: Potatoes and Guinness. Also known for stew.
    • Here, the beverage distilled from malt or grain is spelt "whiskey". Do not ever suggest that it isn't at least as good as Scotch whisky.
    • Corned beef and cabbage, contrary to American belief are actually Irish-American staples, due to poor Irish immigrants flocking to Jewish delis (bacon and cabbage is much more traditional in Ireland itself.)
  • Indian: Tends to be so spicy it burns a hole in the diner's guts (somewhat Truth in Television). Or curry. Lots and lots of curry. British TV tends to take a more charitable view of Indian food since it's now a staple food over there. And even then, it's usually the generic version of North-West Indian food seen in restaurants. Also noted for not containing beef.
  • Italian: Pasta, pasta, and more pasta. Sometimes even pizza, too, if that isn't thrown into American cuisine instead. Standard dishes also include spaghetti with meatballs (although Italians eat both spaghetti and meatballs, the combination of the two in one course is strictly Italian-American; if it's ever made in Italy, it's because of Disney) and its close relative, spaghetti alla bolognese (crumbled ground beef added to the tomato sauce... which are considered near-sacrilegious by the people who actually live in Bologna, who make ragù with mixed meats and serve it with tagliatelle - that is, ribbon-shaped egg pasta). Like the French, Italians love wine, and can frequently be seen holding tiny cups of ridiculously strong espresso. And "espresso" is actually known in Italy simply as caffè.
    • Cheeses: Asiago, gorgonzola, mozzarella, provolone, Parmigiano Reggiano/Grana Padano (parmesan), pecorino romano, ricotta, toma piemontese, tomino, Casu marzu, scamorza and dozens of other varieties.
    • Note particularly the curious use of "Tuscan" to describe some mass-market Italian food in the United States — in actual fact, Tuscan food only faintly resembles Italian-American (or for that matter southern Italiannote from which most Italian-American cooking is ultimately derived, particularly Neapolitan and Sicilian) cooking at all, and is best known in Italy for beans, wild game, and curiously saltless bread. This will never, ever come up in most depictions of Italian food.
    • True Italian pizza is very much different from what counts as pizza in most other parts of the world: the pizza someone can eat in Rome is thin and crispy like a biscuit, while the classical Neapolitan pizza is much thicker and comes with far more topping. The commonly known pizza - thick, doughy, cheesy and covered in spices or strange ingredients - is more of an American thing.
      • Important note: The "New York style" pizza common on the East Coast of the US is a reasonable facsimile of the Neapolitan stuff. Not quite the same, but closer than the pizza anywhere else (except maybe certain parts of South America like São Paulo and Buenos Aires). The thick, doughy, cheesy stuff came as a result of Italian-Americans in the Midwest hybridizing the thick Sicilian sfinciuni with Neapolitan pizza.
  • Jamaican: Jerk chicken, jerk sauce, fried plantains, and rice and beans. Jokes about "jerk" food and the goat stew called "mannish water" may abound. Will often be applied to other Caribbean islands too.
  • Japanese: Like Chinese, except with raw fish!
    • Sushi! Which everyone still thinks is nothing but raw fish (strictly speaking, "sushi" is just the rice; it doesn't have to include fish at all)!
    • Poor college students will be depicted as living off of cheap instant ramen. In reality, Japan has quite a few different kinds of noodles, and ramen isn't even the most popular.
  • Korean: Mostly consists of barbecue and kimchi. Occasionally, the odd dog soup joke is thrown around, just for the shock value. Also can be real spicy.
    • Interestingly, meat dish used to be uncommon in Korea, if only because meat of all kinds was in very short supply. Spicy Korean food is a recent invention, with the chili pepper being a New World crop that has only been introduced in 17th century and initially looked down upon as a strange foreign product.
  • Mexican: Most people outside of Mexico think of this as tacos and burritos, but that's really The Theme Park Version of real Mexican cuisine. Also tends to be loaded with chili peppers. Also beans. And tequila.
    • Tacos, burritos, enchiladas, chalupas, etc, are all forms of culinary origami; which is which mostly depends how you fold up the tortilla around the other ingredients.note "Mostly," because burritos, being from the wheat-growing North of Mexico, are further distinguished by always being made with wheat-flour tortillas rather than the maize-based tortillas more common further south and commonly—although not always—used for the other dishes.
    • Cuisines of other Spanish-speaking countries in the Americas will often be lumped together with Mexico. Especially ridiculous considering the cuisines of other countries such as Peru, Argentina, Colombia, and Cuba do not resemble Mexican cuisine that strongly. (They have some ingredients and dishes in common, but no more than most European countries have some ingredients and dishes in common.)
    • Cuisines of other Latin-American countries tend to closely resemble Spanish food with of course variations between countries and especially local ingredients. Many of these are sometimes present in Mexican food such as the flan and the empanada. Rice and beans are a staple much like the Jamaica example above.
    • The closer we get to Cancun or other Mexican coasts the closer we get to showing taquilla and margaritas (and sometimes a Mezcal worm in the taquilla). In American Mexican restaurants "Cancun" and "Acapulco" can suggest seafood, especially fish tacos or any of the above Mexican dishes with ship as a filling.
  • Middle Eastern: Either gets lumped in with Indian food or consists of barely edible kebabs made from bits of animal that even dogs won't eat. If you got lucky and your writer has actually been to the Middle East, there will be falafel, hummus (which is becoming more popular in the US), tabbouleh, and pita bread. Turkish coffee may make an appearance (note: do not discuss the appropriateness of its name).
    • Also, never make any assertions about the origins of baklava, sweet mint tea, the fried dough dessert the Greeks call loukoumades, that thing Arabs call shawerma, or any number of other dishes. Talk about Misplaced Nationalism...
      • It's less of Misplaced Nationalism and more of multiple cultures having similar dishes at similar times in history.
    • Then again, "falafel" is an inherently funny word, which ups its chances of being namedropped in media, whether the writer in question has eaten it or not.
    • Arab, Iranian and even Afghan food will not be distinguished; in reality they are quite different and it's debatable whether the last two countries count as Middle Eastern at all.
    • Armenia, as the meeting-point of Europe, the Middle East and Asia, has the original "fusion cuisine" bringing together the best ideas of everyone who's ever passed through. A typical Armenian mixed platter might carry foodstuffs familiar to Iranian, Iraqi, Lebanese, Turkish, Russian cuisine, as well as pleasing hints of countries further to the East. Of course, Armenia being Armenia, all the dishes are associated with someone else, although sometimes apricotsnote Scientific name Prunus armeniaca (and therefore, rice with apricots) and lavash are assigned to Armenian cuisine.
    • In the Middle East, everyone has stereotypes of each other's food:
      • Lebanese: The French of the Middle East, they make almost everything better than everyone else in the region and they know it. Fortunately, they aren't quite as stuck-up (years of being everybody else's political chewtoy will do that to you), and Lebanese restaurants are at least as likely to be fast-food places than high-class. They like to grill more than anyone else in the world, except maybe the Americans. Noted for their fondness for garlic, lemon, yogurt and raw meat.
      • Syrian: Like Lebanese, but less refined and perhaps a bit more robust/heartier. Actually, this is the stereotype of Syria in general.
      • Saudi/Gulf: Meat. Fatty, roasted meat. Especially camel. Especially, especially camel hump (which is mostly fat). Served in large portions with ungodly amounts of rice. Or in other words, kabsa.
      • Jordanian: Mansaf. That's it.
      • Israeli: Do not discuss Israeli cuisine anywhere in the Middle East that isn't Israel. They will characterize Israeli cuisine the same way Mark Twain once characterized a manuscript: "both original and good, but what's originally Israeli is terrible, and what's good is stolen! From us!" For their part, Israelis would accept that a lot of their cuisine is borrowed, but would refute the claim that all of it was borrowed from the Middle East—some of it was borrowed from Central and Eastern Europe. In all seriousness, however, Israel does have quite a few good culinary innovations, and although not all of them are all that great (even an Israeli will give a foreigner a pass for not liking mud coffee), some are quite worthwhile (e.g. ptitim—so-called "Israeli couscous"—and Meurav Yerushalmi). Furthermore, it is true that "Israeli cuisine" in (e.g.) America means "Middle Eastern, but prepared by Jews".
      • Also known to take masochistic pride in excessively vinegary and salty foods; that's one way to be sure it's Kosher. Eating it is as solemn a rite as confessional.
      • The Israeli version of "Hollywood Israeli" cuisine is weirdly self-deprecating — the only things they really point to as being uniquely Israeli are turkey schnitzel, chickpea falafelnote :No fava beans as it might be made elsewhere in the area — some European Jews are violently allergic to favas., and a particular style of chopped salad that was created by the early kibbutzniks. Also, harissa (from North Africa) and s'khug (from Yemen), truly terrifying hot sauces rivaled only by southeast Asian sambal and some of the more masochistic products of the US and various Caribbean islands.
      • Yemeni: Usually, gets blank stares, although some might get that it's spicy right. Writers who have done the research comment on its diversity, and often swear that the Yemeni kitchen is better than the Lebanese. In this sense, it might be helpful to think of Yemeni as the Italian cuisine to the Lebanese French.
      • Iraqi: Like their neighbors, but not as good.
      • Iranian: Pilaf, lavash, lamb, and thick omelets. If the writers know what they're talking about, they'll mention an obsession with saffron and roses. And pomegranate. And walnut.
      • Turkish: Döner kebab and lots of stuff with phyllo dough. Plenty of yogurt, too, as well as stranger dairy items. Also, Turkish coffee. Expect pita bread as well.
      • Egyptian: Foul medemmes (slow-cooked fava beans, eaten for breakfast), bread, koshary, bread, excessive pride over falafel, molokheyya, and bread.note The Egyptian Arabic word for "bread" is the same as the word for "life". Language may not equal thought, but it comes damn close. Also known for overboiled pasta and vegetables (often drenched in tomato sauce) and for frying anything that will sit still long enough—particularly vegetables, including some stranger ones (cauliflower?).
      • Afghan: Goat? Maybe? (It's actually rather like Pakistani.)
  • Polish: Sausages may appear unless they're already taken by Germans. (They are known as kielbasa in Polish.) Possibly vodka ... unless taken by Russians. No, this is not a metaphor for Poland's bloody history.
    • Outside of Hollywood, bigos may appear — a kind of a sauerkraut/sausage stew. Pierogi will appear if you're lucky. Otherwise, expect the usual stereotypes of Poles drinking a lot and eating potatoes and kasza (buckwheat groats).
    • When pierogis do appear there is much rejoicing, they're quite popular with anyone even slightly familiar with Polish food.
    • People from certain parts of the American Midwest—especially around Detroit—may also know paczki (basically, jelly doughnuts).
  • Russian: Other than vodka and borscht, Hollywood doesn't know much about Russian food. Caviar might be mentioned. Whatever the case, it will be of poor quality and probably served in massive canteens, as if it were still Soviet days.
    • And then, even the borscht is actually Ukrainian.
      • Not according to half-a-dozen other nations who claim they invented it.
    • And Poles claim they invented the vodka.
      • Never ever mention this if you want to escape Internet Backdraft. Or remain in a sound mind, because in Real Life such discussions inevitably end up in a drinking competition. And both Poles and Russians consider Americans incredible lightweights - with some basis in reality.
    • "Russian dressing" is a French invention that has absolutely nothing to do with Russian cuisine. It was called such because originally it contained caviar, a stereotypically Russian ingredient.
    • Pelmeni (dumplings with a variety of fillings, usually meat) may mistakenly be called pierogies. They are not remotely similar (pierogi are also called varenniki in Ukraine and Russia, and are definitely not to be confused with leniwe (lazy) pierogi, which are more like gnocchi).
      • Confusingly, the word "pirog" ("пирог") simply means "pie" in Russian and refers to baked dishes, not dumplings (baked turnovers are called pirozhki, the diminutive form). To add more confusion pirozhki may be deep-fried as well.
    • Lots and lots of soup — of which there is a bewildering variety. It's not a proper meal if there wasn't some soup. Though only borscht is remembered by Hollywood (add shchi if you're very lucky).
      • Germans might remember shchi better, if only because of the bilingual joke involved; they said that Catherine the Great was the only person ever to make eight spelling mistakes in a two-letter word (you see, she was German-born and the word is spelled "щи" in Russian and "schtschi" in German).
      • Solyanka became a staple of East German cuisine after 1945 and is still quite popular there, although the German version tends to contain more meat than most solyankas you get in Russia.
  • Scandinavia in general: All sorts of unsavory preserved seafood dishes, spiced thin cookies, and aquavit. Also, all Scandinavians ever seem to eat is meat, especially sausages and reindeer stew.
    • And meatballs (which are exclusively Swedish in Hollywood Cuisine, although Finns make them too in real life).
      • Note that in Babylon 5 G'kar confirmed that every intellegent spicies in the galaxy had their own version (with its own unique name) of Swedish Meatballs similar to Douglas Adams's assertion that every intellegent species in the galaxy had their own version (again with its own unique but somehow phonetically similar name) of gin and tonic (in the Douglas Adams version, the only similarity is the name and the fact that it's a beverage; the actual drink varies from tap water to industrial chemicals). One may be a shout out to the other but YMMV.
    • Occasionally lutefisk will garner a mention, of only for its Squicktasticness. The same but more so for Icelandic hakarl (a particular kind of shark, fermented to get rid of toxic levels of ammonia) and Swedish surströmming (fermented herring that bloats the can it's packed in — not to be eaten indoors).
      • Although these days, that's more a Norwegian American (and particularly Norwegian Minnesotan) thing, if Garrison Kiellor is to be believed.
      • At least in Finland, it's more of a seasonal thing associated with Christmas.
    • Smörgås/smørrebrød: open-faced sandwich with filling/topping ranging from simply butter to anything imaginable.
      • Smörgåsbord/koldtbord: a large buffet, popularly depicted as being filled with all kinds of everything. While a real smörgåsbord is indeed a sort of buffet, it contains some specific dishes: pickled herring and bread and butter are necessary, with cold cut and smoked meats being frequently seen. In general, the smörgåsbord is intended to be protein-packed, thus potatoes and other staple foods are rare.
    • Apart from hakarl, almost nothing is ever said about Icelandic cuisine, which is kind of a shame, as Icelandic yogurt — skyr — is delicious.
    • Also Filmjölk.
    • As with all things Nordic, Scandinavia and the World is on the case with examples of Nordic cooking.
  • Spanish: Is the same as Mexican. If cursory research has been done, paella, chorizo or gazpacho might be mentioned. For some reason tapas are thought of as classy food for the intellectual hipster.
  • Swiss: Cheese. And fondue. And chocolate. But not chocolate fondue. Never chocolate fondue.
    • Not just cheese, cheese with HOLES IN IT!
Hollywood Atlas National Stereotyping Tropes International Showdown By Proxy
Hideous Hangover Cure Food Tropes Hot Sauce Drinking

24 Jun 15:17

The Crayola color wheel has 19 different kinds of blue

by Libby Nelson

This chart from Data Pointed shows that, since 1903, Crayola has come up with more and more shades of blue — and the number of colors in the company's box of crayons doubles every 28 years:


When crayons were imported to Japan in 1917, schoolchildren began to more clearly distinguish green from blue than in the past. But Crayola has since become an expert on distinguishing blue from other shades of blue, coming up with at least 19 different variations on the color in its standard boxes since 1903:

  1. blue
  2. blue green
  3. blue violet
  4. cornflower
  5. Prussian blue (later renamed "midnight blue")
  6. cadet blue
  7. aquamarine
  8. navy blue
  9. sky blue
  10. ultra blue
  11. blizzard blue
  12. cerulean
  13. teal blue
  14. Pacific blue
  15. robin's egg blue
  16. denim
  17. blue bell
  18. outer space
  19. wild blue yonder

Color names have occasionally changed, and colors are periodically retired. "Indian Red" became "chestnut" in the 1990s, and "flesh" became "peach" in 1962.

If anything, the chart understates how many slight variations on everyday colors Crayola has come up with. An exhaustive collectors' website (there are at least two crayon collectors, one of whom has more than 50,000 individual crayons and created the website) lists every color Crayola has ever used. It also includes a 41-part history of the company's color choices. In all, the company has manufactured 331 different colors under 755 names — many for special edition boxes of crayons.