Archive for the ‘Dining DNA’ Category
A Cocktail is Worth a Thousand Words
December 18, 2009
When it comes to the social setting of a bar or restaurant, you are what you drink. Everyone has their signature. Whether its the tangy simplicity of a gin and tonic, the colorful fruitiness of a margarita, or the wholesomeness of an artisinal, organic cocktail, your drink is saying something about you. Sure, a cocktail doesn’t tell your whole story, but it is at least a tagline on your personal movie poster. Considering all the time spent, or not spent, on your personal appearance before a night on the town. Shouldn’t the signature drink that ultimately ends up in your hand add an extra kick of spice to your ensemble?
We’ve uncovered the science behind Dining DNA, but what about Beverage DNA? To make sure your signature drink is sending the right signals about you, we’ve compiled a quick guide to cocktail symbology and its social intricacies. Because a drink choice without thoughtfulness is like a martini without an olive.
A drink of a different color
The easiest way to decipher the meaning behind your beverage selection is to ask yourself: What does its color bring to mind? First, examine the color. The vibrant pink of a protagonista’s cosmopolitan is alluring, feminine and romantic, but it doesn’t suggest seriousness. The clarity of a vodka martini conveys decisiveness and sophistication, but can also intimidate. The deep hues of heavier beers or whiskey manifest heartiness, warmth and earthiness.
Behind every good drink is a good glass
One simple rule to remember is that the shape of the glass is typically meant to match a person’s appearance. A graceful, subtle martini glass goes best with more formal or sensual attire. Beer bottles and shot glasses are direct and to-the-point. In other words: they’re strictly casual - though any formal ensemble can turn casual with the proper adjustments (loosened ties, unbuttoned collars, kicked-off high heels
Context matters
On certain occasions, the appropriateness of a drink is a function of the environment. A martini would seem pretentious at a backyard barbecue, and margarita would receive quizzical looks at a formal cocktail hour. Changes of season also tend to bring changes is optimal drink selection. The rule of thumb: heavier, darker drinks and smokier flavors in the colder months, lighter, fruitier, more acidic drinks when the temperature rises. It’s important to remember that a signature drink is more of a good friend than a spouse. There’s nothing wrong with varying your selection or giving your favorite cognac a summer vacation. It’ll be waiting for you when the winter chill creeps back.
Mood Matters
Your drink can also serve as a personal mood barometer. You might opt for a simple classic drink, like a rum and coke or vodka cranberry, when feeling laid back and unpretentious. Shots or a drink like a tequila fizz might indicate adventurousness. Champagne is celebratory.
Simplicity suggests experience
Some drinks try to say more than others. The larger the garnish, or the more theatrical the presentation (such as a cocktail that involves flames) tend to be geared toward youthful, less experienced drinkers. The fewer the ingredients in a cocktail, the less disguised the base alcohol. These “classic” drinks imply experience and confidence. They are more relaxed, more self-assured.
Novelty often equates to trendiness
Plenty of statement drinks have had their respective moments in the spotlight this past year. These included drinks with ingredients we never considered drinkable (like the bacon martini) and odd, organic additions (like flower cocktails). Trying new and even odd drinks is an important part of developing an informed palate, but it’s also advisable that tastes be kept balanced. If you’re trying all the latest novelty drinks, but you’ve never tried a Manhattan, you might be getting ahead of yourself.
But even “classics” can turn trendy
Classic, creamy drinks, particularly the White Russian, are reportedly churning up under the radar among hipsters. Similar to Pabst Blue Ribbon beer, the case of the White Russian proves how some forgotten classics can be reappropriated by current trends. Pay attention to what others are drinking to get a sense of whether or not the drink in your hand is truly giving off the vibes you expected.
Shaken vs. Stirred
The difference is merely a matter of taste. Shaken drinks tend to be colder and more diluted, since the ice breaks down in the process. Stirred martinis are warmer and stronger. Neither is necessarily right, but asking for one over the other could either make you sound discerning, or like a Bond wannabe. To play it safe, try not to take the words directly from his mouth.
No miniature umbrellas
We think this rule essentially speaks for itself.
Source: “What Does Your Drink Say About You?” justnews.com;
“Shaken vs. Stirred… And What Is ‘Terroir’?” bcliquorstores.com.
Photo courtesy of:
cdn.write.demandstudios.com.
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Spotlight on Dining DNA:
The Agile Improviser
December 18, 2009
With so many unexpected culinary adventures out there, why not be open to experiencing them all? As long as a restaurant has the basics—like a quality red wine or at least one good cut of meat—it’s worth the trip. That’s the mantra of the Agile Improviser: the diner who can relax and enjoy a meal, whether its an eight-course, haute-cuisine opus, or an eight-ounce, juicy burger.
Jeans and a tee-shirt are the usual staples of an Agile Improviser’s wardrobe (left over from his fraternity days, perhaps). But he likely has at least one good, tailored suit for those special occasions. Consider him a rising professional, or a connoisseur-in-training. On a whim he can go from being a casual hipster to looking like a V.I.P. member of the Euro-couture crowd. He’s a man in transition, on a fast-track away from fast-food. In the wide open, overwhelming post-collegiate world, there is much to be learned about food, style, and worldliness. He knows it, and embraces the learning experience.
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Modernize Your Holiday Traditions
December 15, 2009
There are few times of the year that are as tradition-heavy as the current holiday season. And it makes perfect sense: What better way to welcome a new year than with a return to our roots? Traditions are a way to remind us of our origins. They often take us back home, return us to the cultures in which we grew up, and help to keep us grounded.
They can also get pretty repetitive if you aren’t careful.
Repetition is, of course, at the heart of tradition, but that doesn’t mean you can’t infuse your rituals with a little creativity. Bringing something new to your holiday celebration can help keep your traditions relevant and it means you won’t confuse the traditional with the blasé.
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Spotlight on Dining DNA:
The Suave Sophisticate
December 7, 2009
Through the smoky haze of a jazz club, you’ll see him sitting in the back, contentedly sipping a glass of whiskey on the rocks. His attire and his sultry demeanor seem straight out of film noir, but he doesn’t dress to impress – he dresses to define his individuality via the details that would escape the common eye. Nor is he trying to be the star of the show; he’d much rather sit back and watch in bemusement as the world entertains him. He’s a Suave Sophisticate, and pleasure and enjoyment are among his primary pursuits.
When it comes to cuisine, fashion, and culture in general, the Suave Sophisticate often has his own signatures – not because he’s picky or narrow-minded, rather, because he’s experienced enough to know what he likes and dislikes. Don’t expect him to change his ways in order to please or fit in. The Suave Sophisticate is far from a Crowd Pleaser, but many still find his devil-may-care attitude charming and irresistible, or at least enigmatic.
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Tech Chic Holiday Wish List: Luxury Edition
December 4, 2009
The smartphones in our U.S. and Europe wish lists might be fashionable, but the following luxury phones are the tech chic ideal: technologically advanced while still emphasizing good style and good living.
Phones designed by esteemed fashion houses and upscale brands may be perceived as gimmicky, but the following devices attempt to perfect both form and function. Added touches include branded software elements - like themes and videos - and luxurious packaging – from sleek boxes to leather sleeves. Those with an eye for detail will find much to enjoy.
These phones aren’t just meant to be used – they’re meant to be worshiped.
Ulysse Nardin Chairman
Retail: $13,000 - $50,000
The venerated Ulysse Nardin has been making watches in Switzerland since the 19th century. With their Chairman smartphone, they approach the technology with the same care and attention to detail as they do with their watches.
The Chairman’s technology alone would be enough to make it the most impressive device on our list – there’s a 3.2-inch touch screen, 8-megapixel camera, 32 GBs of internal memory, high definition video, and built-in YouTube and Facebook. Did we mention it also has a self-winding rotor mechanism? That’s right, like an automatic watch, the Chairman uses a rotor to supply back-up kinetic energy. It’s a sophisticated combination of classic and cutting edge.
Tie it all together with the Android OS, top it off with a fingerprint scanner, and encase it in precious metals and you’ve got enough here to make James Bond giddy. Of course, Bond would probably need to trade in his Aston Martin to afford the Chairman – models start at $13,000 and will cost up to $50,000 with all the bells and whistles. With prices like that, you’ll want to get yourself one sturdy screen-protector. For those interested, the Chairman is presently up for pre-order on the phone’s Web site.
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Posted in Branding, Culinary Trends, Design-inspired, Dining DNA, Fashion, Phones, Tech Chic | 3 Comments »
What’s Your Dining DNA?
September 3, 2009
Frank Bruni’s recent look back on his five years as a New York Times food critic highlights the different kinds of eating personalities and quirky dining behaviors he noticed at the dinner table. “Hoarders” (the voracious ones who dig in with abandon) and “sharers” (the timid ones who prefer to split plates with others) were the two most common eating archetypes, according to Bruni.
But his observations got us thinking: What other kinds of eating personalities are there? When the civil nature of fine dining interacts with people’s basic, animalistic need to eat, what sorts of puzzling, surprising, and — above all — entertaining behaviors result?
We pondered this question and came up with a few archetypes of our own. We propose the creation of a new social scientific field that fuses anthropology, behavioral economics, culinary studies, and genetics to explain eating preferences and their corresponding behaviors. A person’s dining traits are like DNA: coded in every cell of their body, impossible to suppress, and possessing more complexity than first meets the eye. For that reason, let’s call this field “Dining DNA.” We’ve come across many fascinating types of Dining DNA in our research. Here’s just a sampling of strands from our index:
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