By Ben Adler
Some interesting pieces on food and drink are in The Atlantic this month. There’s a piece on the growth of more authentic sushi in America. That means people sitting at a sushi bar, chatting with the chef, and eating what’s fresh and local, not a shrimp tempura roll.
I was especially interested by the article on ice. Yes, ice. It turns out that not all frozen piece of water were created equal. Shape matters. Different types of ice melt at different rates, which can dramatically affect the way a drink tastes. Perhaps I’d be more apt to order my scotch on the rocks instead of neat if most bars were careful to employ the right type of ice.