EATEN WHILE IT’S HOT. WRITTEN RIGHT AWAY.
SAVORED, LABELED, POSTED SO IT’S STILL SERVED WARM.
People travel for many reasons. Some for sights and landmarks. Others for art and adventure. But there is a group of travelers who venture to discover the best food this world has to offer. Those who believe that the most authentic way to experience a new culture is by penetrating their local cuisine. As the president of Slow Food Movement said, food can be described through verbal communication: “Cooking [...] self-portrays and communicates in a manner even stronger than language, because food is able to be directly assimilated by our organism: eating someone’s food is easier and more immediate than speaking his language”.
We consider ourselves “foodies” in the most genuine sense.
We are the ones who…
…stop the conversation when the food arrives;
…jolt their necks when a waiter walks by with a plate;
…don’t trust people who claim “everything is good”;
…drawn like magnets to a gelato display;
…jump like kids at Disneyland when they discover a new savory dish;
…lick their fingers when nobody is looking to relish every last ounce of flavor;
…make a game out of guessing the ingredients of their meal;
…bother the neighboring table to ask what they are eating.
We like it Still Served Warm because we ravish the food the second it’s within our grasp. Aimed at preserving those memories, we write about our experiences while they are still warm on our palates and plates.
At SSW we write for everyone: from the fanatic who skips the Statue of Liberty for a second serving of Magnolias banana cream pie to the person who sees food as a cycle of proteins and carbohydrates, and wants nothing more than a good bite.
MEET THE CRITICS
AMBRA
She knows she is Italian. But she is not sure where to call home. Her primary job involves writing and literature, but her passion does not end in the library.
It is often said that Italians don’t eat to live, but live to eat. And to Ambra, philosophizing about food is no different than discussing art. She grew up as a devoted lover of all things Italian, from pumpkin gnocchi to pistachio gelato. After moving to the United States she discovered the pleasures of a new world of food.
ALEC
It all started when he quit playing baseball to bake. He was just 10 when he first sold brownies to a local coffee shop. Since then, his passion for food has done nothing but grow.
While many people are concerned with their weight, his biggest qualm with eating is enduring the time between meals. Much of those endless hours are spent trying to savor the taste of food in his mouth. In the attempt to recreate these feeble sensations, he began to write.
