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Today marks the release of the annual food issue of The New Yorker. As usual, the table of contents includes myriad food-related pieces, highlighted by Calvin Trillin's take on Canada's national dish, poutine (audio here), Adam Gopnik's musing on cookbooks and why we use them, a cartoonist's video sketch of Carnegie Deli, Mimi Sheraton's great Baumkuchen search, and Heston Blumenthal's ramblings about duck.
Only a few are available for online perusal, but probably most notable for our purposes here is John Colapinto's piece on dining with a Michelin inspector, in what is supposedly the first time Michelin has allowed a journalist to tag along (ahem: "by far the most salient sign of Michelin’s new openness").
More at Eater National: The Zagats talk smack, Michelin pushes anonymity. >>