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      On HBO’s ‘Succession,’ if You’re Eating Food, You’re Losing

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      When it comes to the high-powered Roy dynasty, food is for the weak and striving.Autumn light filters through the treetops of Central Park West, streaming into Jean-Georges, giving the gray banquettes a matte, silver gleam. The space is plain, severe in its neutrality, undeniably grand and hushed. Each table, though in clear view of the others, is luxuriously cocooned by space, almost private.It’s the ideal place, really, for the Roy children — the scions of the Waystar Royco media empire on HBO’s “Succession” — to discuss their father’s funeral arrangements.The conversation is brisk, and though they chose Jean-Georges as their meeting spot, they don’t eat the food. They leave the pastries — the dark, oversize canelés and fruit-studded buns — along with the platter of fanned, cut fruit, completely untouched. They get up from their seats without so much as unraveling a napkin or dirtying a plate. The slight, feathered mark of Shiv’s nude lipstick on a coffee cup is the only trace of their presence.It’s not unusual for the Roys to avoid eating. From Logan’s humiliating game of “Boar on the Floor” to the menacing box of doughnuts he sends his children when they try to meet in secret, the food on “Succession” has always been deliciously toxic, dissonant and loaded — a clear line into the family’s trauma and power dynamics.But in the final season, things are especially warped and grim. It’s as if the show has stepped into its Ozempic era and real power can only be found in the total absence of appetite. For those with meaningful status in “Succession,” food doesn’t exist for pleasure or nourishment — it barely exists at all. If a character does have a nibble, no matter how small, it tends to be a red flag.At a business retreat in Norway, Tom Wambsgans, right, passes on the buffet.Graeme Hunter/HBOTom Wambsgans, Siobhan Roy’s husband, didn’t come from money, but married into this super-rich family, and has carefully studied their patterns and prerogatives. He is hyper-aware of the contradictions and intricacies of America’s unspoken upper-class etiquette — and often the first to criticize a faux pas.“She’s wolfing all the canapés like a famished warthog,” Tom tells cousin Greg, clocking the inappropriate date Greg brought along to Logan’s birthday lunch. Because what could be more plebeian, what could signify her being any more out of place, than actually eating the food?Not long after, at Logan’s wake, Tom misjudges his position and nominates himself to take over as interim chief executive for the company. If it wasn’t already clear he’d made a terrible mistake, it is when Tom pops a fish taco into his mouth. As he’s powerless, chewing, Karl imagines how the board might see him: “You’re a clumsy interloper and no one trusts you. The only guy pulling for you is dead, and now you’re just married to the ex-boss’s daughter, who doesn’t even like you.”By the time the Waystar team flies to Norway to finalize the sale of the company to Lukas Mattson, the billionaire chief executive of GoJo, Tom sees hospitality as pure gastro-hostility. As Waystar’s senior executives pile their plates with food at a buffet, he’s careful not to be seen eating breakfast at all. “Ambush!” he calls out cheerfully to his colleagues. “You took the bait, fattened for the kill.”And Tom’s not wrong. A GoJo executive comments on the portion size, too: “Hey, easy buddy, leave some for us.” The Waystar team’s desire for breakfast pastries isn’t the only thing that now feels embarrassing — the Americans are overdressed for the countryside, anxious for the deal to go through, fearful of losing their jobs. Their hunger, their appetite, their keenness, it’s a squishy surplus of vulnerability.As Season 4 opens, Logan is competing with his children to buy Pierce Global Media, and escapes his own birthday party in a huff to visit Nectar, a Greek-owned coffee shop on Madison Avenue. (For Town & Country, Charlotte Druckman wrote about this excursion as its own kind of power move.)In a rare moment of vulnerability, we see Logan eating. But first, he insists to his bodyguard, Colin, who is on the clock, that Colin is his best friend, that human beings are merely economic units in the market, that he isn’t sure what happens when we die. Emotionally, he’s a mess.“Nothing tastes like it used to, does it?” Logan says wistfully. “Nothing’s the same as it was.”Connor Roy and Willa Ferreyra hosted their rehearsal dinner at the Grill, a classic Midtown power-lunching spot. It ends up predictably miserable.Macall B. Polay/HBOIn the episode that aired on Sunday, the family reaches the heights of both their incompetence and their power. Election Day in the newsroom was already tense for Tom without the Roy siblings stomping around, sliding notes directly to TV anchors, pushing their agendas on his top voting analyst, scrolling through Twitter, reframing the headlines because, well, the right-wing candidate asked them to. Tom loses his temper when Greg approves cheap sushi as his lunch.It’s not much of a power move — it is not, for example, Logan telling the staff to scrape an entire over-the-top steak and lobster dinner for the family into the trash, then order pizza instead — but it’s the only move that Tom, who has lost control of the newsroom, who never had any control over in the first place, has left. He will allow the election results to be nudged and massaged, the newsroom to be compromised and swayed. He will allow the world to burn, but look, he is above the sushi. He will not touch the sushi.Greg, on the other hand, is happy to dig into his “bodega sushi” as the siblings pressure Darwin, ATN’s election analyst, to call the election before he’s ready. It’s a devastating and hilarious sequence. “This isn’t actually a numbers thing,” says Roman. “I’m just going to say we’re good and that’s on me.” “You can’t make the call ’til I make the call,” says Darwin, angrily.But a moment later, Darwin has given up all sense of editorial integrity and is punished for it, as he accidentally smears wasabi from Greg’s sushi into his own eyes. Greg, in a bumbling, misguided effort to help, pours stinging, lemon-flavored LaCroix right into the wound.It’s as if he didn’t know there’s no making things better with food — there is only making things worse.Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice. More

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      in Movies

      ‘Hot Ones’ Was a Slow Burn All Along

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      This YouTube talk show’s premise is simple: Disarm celebrities with deep-cut questions and scorchingly spicy wings. Nearly 300 episodes later, the recipe still works.Bob Odenkirk was dubious when he walked onto the set of the long-running YouTube interview show “Hot Ones” last month. He was, after all, about to take on the “wings of death,” as the lineup of treacherously spicy chicken is called.“I’ve heard such good things about the show,” Odenkirk told Sean Evans, its even-keeled host, once cameras were rolling, but “I think I’m perfectly capable of talking without having a part of my body injured.”Despite peppering the interview with a couple of F-bombs, Odenkirk, the Emmy-nominated actor from “Better Call Saul” and “Breaking Bad,” underwent a familiar shift: He’d warmed up — emotionally. Particularly after wing three, when Evans, quoting a 1989 Chicago Tribune article, asked him about his one-man show “Half My Face Is a Clown.”“That was far more entertaining and fun than I thought it would be,” Odenkirk said in the closing credits through spice-induced coughs.“Hot Ones” — a breakthrough pop-culture phenomenon in which stars eat 10 progressively fiery wings (or, increasingly, a vegan substitute) while being asked 10 deeply researched questions — has built itself into an online pillar, holding steady amid the shifting tides of digital media.Since 2015, First We Feast, the food culture site that produces “Hot Ones,” has aired nearly 300 episodes, almost all of which have amassed millions of views. Guests this season, its 20th, include Pedro Pascal, Bryan Cranston, Jenna Ortega and Florence Pugh. In the early days of the show, guests were mostly rappers, comedians and athletes. Now Oscar winners like Viola Davis and Cate Blanchett often occupy the hot seat, as do headliners like Dave Grohl and Lizzo. The two most watched episodes, with Gordon Ramsay and Billie Eilish, both in 2019, have a combined 165 million views. The astrophysicist Neil deGrasse Tyson popped in to discuss our place in the universe, and its place in us.Bob Odenkirk, the star of “Better Call Saul,” conquered the “wings of death” in March, during Season 20 of the show. Peter Fisher for The New York TimesEvans uses his affable, unassuming approach to his advantage, with his deep-cut questions disarming guests, as the wings set them ablaze. Often visibly suffering, the guests are swiftly won over by Evans’s knowledge of their careers and his uncanny ability to keep conversations on track, even when they come dangerously close to going sideways.When he asked Josh Brolin why the Geva Theater Center in Rochester, N.Y., was special to him, Brolin responded, “Literally the greatest questions I’ve ever been asked. Seriously. I’m blown away. I don’t know who’s working for you, but don’t fire them.” (Turns out, it’s the small theater where he earned his stripes as a character actor.)In recent years, “Hot Ones” has edged itself into the big leagues: with spoofs on “The Simpsons” and “Saturday Night Live,” and Daytime Emmy nominations for Evans and the show. Its influence seems to have rippled down into the bevy of late-night or online segments that test celebrities one way or another: “Seth Meyers Goes Day Drinking” or Vanity Fair’s lie-detector series.Since its start, Evans said, “We’ve lived through like four different new media generations over that time, and we’ve been able to ride those rocky waters just in like the smoothest way.”The show could have easily been pigeonholed as a novelty or gimmick, but Evans and Chris Schonberger, the co-creator and executive producer of “Hot Ones,” say its steady ascent is a product of their dedication to the craft of interviewing and, perhaps unexpectedly, to linear TV: New 20-30 minute episodes drop on Thursdays. “‘Hot Ones’ is a little bit of like a sitcom from the ’80s or ’90s,” Evans said, comparing its cozy watchability with “The Office” or “Friends.”Schonberger calls “Hot Ones” a “true Venn diagram,” where today’s emphasis on viral formats overlaps with time-tested journalism. “It’s rooted in doing the research, trying to be factually accurate, trying to be broader than the gossip of the day,” he said. Its North Star has always been to answer the classic question, “What would it be like to have a beer with that person?”Peter Fisher for The New York TimesDomonique Burroughs, now a senior producer for “Hot Ones,” has been with the show since the start.Peter Fisher for The New York TimesThis is all so much more than Evans, 36, and Schonberger, 39, could have fathomed when the idea was born almost a decade ago.First We Feast, started by Complex Networks in 2012 and led by Schonberger, was struggling to catch up to legacy food brands like Gourmet Magazine or Bon Appétit, with their thousands of recipes or restaurant listings. Then, in 2014, digital brands pivoted hard to video. “It was this amazing flattening of the landscape,” Schonberger said. “Suddenly we were not way behind the starting line, and we also had this brand that could credibly speak to pop culture and not just food.”And with platforms like YouTube evolving, Schonberger said, “People were looking for something to puncture the veneer of celebrity — how interviews were becoming more experiential and gamified.”“‘Hot Ones’ was just the dumbest idea of all time,” Schonberger said, only half-joking. “How is it, philosophically, that the dumbest idea is the best?”“It’s like, well, we can’t just have people get drunk or high,” he went on, “but I think we can get people to eat spicy food, which might just be hilarious.”“Hot Ones” started selling its own hot sauces in 2016, and in 2022, it sold more than two million bottles.Peter Fisher for The New York TimesPeter Fisher for The New York TimesThe N.B.A. star Shaquille O’Neal was a guest on the show in 2019.Peter Fisher for The New York TimesCasting someone formally was not in the budget, Schonberger said, so he went hunting for onscreen talent “down at the end of the hallway.” And there was Evans, who had been hosting segments for Complex News, playing golf with Stephen Curry, for example, or eating Dwayne (The Rock) Johnson’s diet.In the beginning, the show had a more contentious, unhinged quality (like a “Wild West U.F.C. barroom,” as Schonberger put it). Publicists, Evans said, would bring in their client, “half apologizing for it in front of us.” Conversations that Evans had during Season 1 (which didn’t feature any women) — like when he used numerous expletives during a question to Machine Gun Kelly about his relationship with Amber Rose — would not fly today.In 2018, Charlize Theron’s episode kicked open the door for top-tier female guests, like Scarlett Johansson and Halle Berry, previously difficult to book in part because of the show’s unconventional, unproven concept, which hadn’t quite broken out of its bro-centric box.Evans, left, with the creator of “Hot Ones,” Chris Schonberger. “How is it, philosophically, that the dumbest idea is the best?” Schonberger has asked himself over the years.Peter Fisher for The New York TimesIf you’ve pictured Evans going into hiding for a week before each interview to consume every part of his upcoming guest’s career, you wouldn’t be wrong. But he also gets a lot of help from his brother, Gavin Evans, the show’s researcher, who compiles a dossier on each celebrity that might be 50 pages long — no magazine profile, podcast interview, IMDb entry, Wikipedia page or archived local news story is left unplumbed.Sean Evans, a Chicago native who grew up admiring Howard Stern, David Letterman and Adam Carolla, turns out to have a knack for demystifying celebrity. Near the end of his interview, the Oscar nominee Austin Butler, who told a touching story about riding roller coasters with his late mother, hugged Evans, saying, “I’ve made a new friend that I hope stays in my life for a long time.” The night after Grohl’s episode, in which the two drank an entire bottle of Crown Royal whisky, Evans attended a friends-and-family Foo Fighters show.Despite consistently trending on YouTube, the show has managed to maintain some level of underdog appeal. Maybe it’s that a team of around 10 people has worked on it since its inception. This includes a hot sauce curator: Noah Chaimberg, the founder of the Brooklyn-based small-batch hot-sauce shop Heatonist. The lineup of sauces changes every season, but a mainstay is the brutal Da’ Bomb Beyond Insanity, a turning point in nearly every interview. The final wing tops two million on the Scoville scale.Or maybe it’s the unchanging bare-bones set: an all-black liminal space akin to the Looney Tunes void.The set was “a byproduct of us being broke,” Evans said, but it’s been a boon to the show. Though it often films in New York or Los Angeles, “we can pop that set up wherever,” Evans said, as when they traveled to Hawaii to interview Kevin Hart or London for Idris Elba. “The restrictions of the show became a superpower,” Schonberger said.The bare-bones “Hot Ones” set was originally “a byproduct of us being broke,” Evan said.Peter Fisher for The New York TimesSchonberger and Evans said that cable networks and other platforms have expressed interest in buying the “Hot Ones” brand, but they have prioritized their control over it, staying with YouTube and expanding their reach by creating and selling hot sauces (first conceived as a keepsake for superfans, then broadened exponentially to meet demand). They have had collaborations with Shake Shack, Reebok and Champion sportswear. And in 2021, Hot Ones started selling chicken bites in the freezer aisles of Walmart.And while “Hot Ones” wasn’t created with social media in mind, it is “made for it,” Schonberger said, with each wing being its own two- to three-minute segment designed to have a beginning, middle and end. Then come the reaction GIFs and compilations, which rack up millions of views on TikTok, along with videos of fans trying the sauces themselves.“We’ve just continued to focus on making the whole as good as possible and having faith that once it’s out in the world,” Schonberger said, “it belongs to the internet, and they’re going to find their ways to have fun with it and amplify it.” For the duo, who are admittedly bullheaded about their vision, the future will look a lot like the present.“I don’t really have these world takeover plans or aspirations. I think I’m just happier being a duke or being a baron on my little corner of the internet,” said Evans, who has eaten thousands of wings onscreen. “Hopefully I can just sustain this as long as my stomach will allow.”Peter Fisher for The New York Times More

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      36 Hours in Nashville: Things to Do and See

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      1 p.m.
      Stroll the strip, then kick off your shoes
      Roughly a mile south of downtown is the 12South neighborhood, which includes a walkable corridor of shops, restaurants and cafes; it’s an easy excursion to grab a quick gift, a latte or lunch. Plunder the vintage goods at Savant, at the north end of the strip, and then swing by Draper James — the actor Reese Witherspoon’s brick-and-mortar salute to all that is Southern and genteel — which sells clothes, home goods and Ms. Witherspoon’s book club picks. For lunch, grab a few of Bartaco’s light-yet-satisfying roasted-cauliflower tacos ($3.25 each). At the corridor’s south end, White’s Mercantile sells everything from books to organic dog treats to candlewick trimmers. Finally, Sevier Park, next door, is where you can kick off your shoes and lie on the grass, but be wary of cold noses: This park is dog-friendly. More

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      36 Hours in Rio de Janeiro: Things to Do and See

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      1 p.m.
      Lunch, then more samba
      There are two excellent lunch options on Rua do Senado, both from the same owner, that offer very different experiences. On the high end is Lilia, a suave two-floor lunch spot with a changing prix-fixe menu that is eclectic and focused on fresh ingredients (lunch for two, about 300 reais). If you prefer snacks at streetside tables, head a few doors down to Labuta Bar for torresmo (fried pork belly), croquettes, oysters and sandwiches, washed down with house-made iced mate or a cold beer (lunch for two, about 90 reais). A few steps away, catch live samba at one of the city’s oldest bars, Armazém Senado, founded in 1907. The business, which was once a market, still has its high shelves stocked with toilet paper and bleach — along with plenty of bottles of cachaça. More

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      ‘Party Down’ Gets It: Food Service Is No Party

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      The reboot of the Starz sitcom about the mundane lives of L.A. cater waiters comes at the right moment, when restaurant work has shed much of its glittery image.In their baby-pink bow ties and crumpled white shirts, the catering crew on the Starz series “Party Down” works event after wretched event across Los Angeles: dismal rich-kid sweet 16s and backstage parties for jaded superstars, awkward and unsuccessful suburban orgies, singles seminars for seniors, bland corporate retreats.But none of these workers take their jobs too seriously — catering isn’t their real life, it doesn’t count, it’s just keeping them afloat until their dreams of becoming screenwriters, actors and comedians come true. This means that there is always time for vodka shots (so many shots!), running lines and reading scripts, agonizing over auditions, making out and popping whatever pills might be hidden in people’s bathrooms.The series premiered in 2009, and was canceled after two seasons of abysmal ratings. But it found a cult following gradually, over the last 13 years, and returns this week with a new six-episode season. What really struck me, watching new episodes about my favorite bunch of food-service slackers, is how completely different “Party Down” feels from so much of the chef-focused TV and film that followed its initial run.Though Season 3 does introduce a tormented, misunderstood catering chef, played by Zoë Chao, who believes that food is art and it “should change the way you think and feel,” the show doesn’t fetishize food or cooking at all.Unlike, say, “The Bear” or “The Menu” in which a chef’s fierce intensity and ambition drive the business, “Party Down” features food workers who don’t really care about the job, and the food itself is almost entirely beside the point.In 2009, that seemed like a good read on a microcosm of the Los Angeles catering scene, but now it feels sharper, more perceptive and possibly more honest about food service as a whole. For a generation of workers who survived the pandemic and sought more balanced, healthy lives, the inequities, demands and tedium of the industry have never been clearer.“Party Down” is a goofy workplace sitcom, but it’s also that rare show that centers food-service workers, rather than chefs, owners or wealthy clientele. At the heart of the series is a crew of caterers and the mess of their ordinary, cringe-worthy, tangled-up lives — breakups, financial strains, humiliations. Henry, played by Adam Scott, is an English teacher in the middle of a divorce, who has given up on acting (or has he?). Roman (Martin Starr) is devoted to “hard sci-fi” and still working on his opus, which he started writing on a roll of toilet paper while very high. Ken Marino plays their impossibly optimistic and awkward manager, Ron Donald, who is always on the verge of unraveling.Adam Scott plays Henry, an English teacher going through a divorce, with Jennifer Garner appearing as a producer, catering client and love interest.Leroy and Rose Agency, via StarzIn earlier seasons, clients often romanticized the lifestyles of the young cater-waiters, and the freedom (read: insecurity) of working from gig to gig. “I could have been you,” a wealthy suburban dad tells Henry with a sigh, feeling trapped in his own cushy life. In another episode, a glam-rock star called Jackal Onassis confesses to Henry that he has “a fake life.”“You know what I wish I could buy?” he says. “This! Being you guys. A real guy with an ordinary job.”Henry, who notes that the star will be taken by his driver to a luxury hotel room to party with several women after the event, finds that hard to believe. But Jackal Onassis, out of his stage makeup, perfectly disguised in a white shirt and pink bow tie, loves playing bartender for the evening at his own party. He relishes being insulted by a guest, and later, even enjoys being fired.It’s painful for Henry to see the work he already resents treated like a fun little game, but the show is particularly great at drawing out the brief, intense tensions and alliances that can form over the course of one night between workers and guests. The caterers have a bad habit of getting involved, giving a 16-year-old a pep talk when her friends don’t show up to her party, or attempting to walk a very drunk and disoriented guest home.When the new season begins, years have passed and characters have aged, but they continue to reassure themselves, and one another, that their misery is temporary: Their real job and their real life are just around the corner.Or are they? “Party Down” doesn’t seem to believe in the vague, Hollywood dream of “making it.” The show is more interested in the unlikely sweetness and meaning and friendship that can come from all of the time that’s not supposed to count, moment to moment, day to day, year to year, before some imagined big break.Most of the show’s scenes take place in the liminal spaces of clients’ homes and venues — back kitchens, garages, tents, hallways and lots. The comedy unfolds as the characters cut limes and unpack plates and silverware, light the flames for chafing dishes, put the final garnishes on snacks, or pack up the van and break down the bar.The show, which premiered in 2009, refused to glorify the food industry.Leroy and Rose Agency, via StarzThe story is here, in the prep time and side work. It’s in all of the hours usually skipped over onscreen for being too boring, too repetitive, too unremarkable, so that viewers can get right to the glitter and speed of service — the cooks in fresh whites fussing at the pass, the servers deployed like clockwork.The beauty of “Party Down” is that it has always refused to glorify the food industry, pulling us instead into the endless, unglamorous, in-between time that adds up to, well, something. The profound comedy and tragedy of the absolutely mundane. Or at the very least, a hundred thousand limes, cut into wedges.Henry’s love interest in the first two seasons is Casey, another caterer played by Lizzy Caplan, and she once asked him a question that still drives the show: “How do you know the difference between a dumb job that’s legitimately a dumb job, and a dumb job that gets you somewhere?”The answer is in every episode, new and old: You don’t.Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice. More

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      in Music

      Joshua Bell’s London

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      “The first time I came to London, I was 17,” the violinist Joshua Bell, now 54, told me. We were at dinner together following a recent performance of his at Wigmore Hall, a small but renowned concert hall. “I came with my parents to make my first album,” he continued. “This was in the ’80s, and I remember thinking there wasn’t a lot of variety in food. Now, of course, it’s great.”Mr. Bell estimates he’s been to London around 70 times since then.“One of the problems with classical music is that it’s developed a reputation of formality,” Mr. Bell said. “In fact, classical music can be the most exciting thing to watch.”So no, the virtuoso and onetime child prodigy doesn’t live in London. But you could say he’s a professional visitor. His London is one of exquisite taste, uncommonly good food and a handful of tiny places you’d breeze right by if you didn’t know they were there — with, of course, a measure of music.Mr. Bell tends to favor lesser-known places, with one very notable exception: the Royal Albert Hall. “The Royal Albert Hall has this thing called the Proms. They take out the seats on the lower level, and people line up down the street to get in,” he said. “All these people are standing up like it’s a rock concert, and it’s Beethoven symphonies. It’s incredible.”Here are five of his favorite places to visit in London.1. J.&A. BeareA technician works on a violin at J.&A. Beare in central London. The shop has a collection of precious violins that can be viewed. “In August 2001, I walked into Charles Beare’s shop to pick up a set of strings, and Charles Beare said to me, ‘You have to take a look at the Huberman violin, it’s on its way to Germany.’” The instrument, made by Antonio Stradivari in 1713 and known as the Gibson ex Huberman, was legendary. “I knew the famous story of the violin,” Mr. Bell said, recounting its theft from a dressing room at Carnegie Hall in 1936.J.&A. Beare sells more modest violins as well as world-class ones like the one Mr. Bell uses.At the shop in 2001, Mr. Bell fell in love with a violin made by Antonio Stradivari in 1713.“Charles Beare put me in a room with the violin and after a few notes, I was shaking with excitement. I was in love with it. I had a concert at the Royal Albert Hall — at the Proms — and used that violin that very night.”Even if you’re not in the market for a multimillion-euro violin, J.&A. Beare is worth a visit. The shop is open to the public — but if you want to see the collection of nearly priceless violins, book ahead.2. TrishnaThe tasting menu at Trishna, in Marylebone, is partly what draws Mr. Bell.“I did an event in New York with Salman Rushdie,” Mr. Bell said. “At one point, we were talking about London and he recommended Trishna. I love Indian food, but Trishna is not your typical Indian restaurant. The problem with Indian food for me is that I want to try a lot of things. I don’t just want to have one lamb curry as my dinner.” Instead, Mr. Bell likes to get the five-course tasting menu — “and a crab dish that’s really great,” he said.Trishna’s cozy interior.The Michelin-starred restaurant, with its private nooks, mirrored walls, delicately gilded surfaces, feels a like special occasion kind of place. It’s also best to come hungry. “I like places where they just get the tasting menu because I eat everything,” says Mr. Bell. “I like the person cooking it to choose what he wants to present.”3. Wigmore HallThe exterior of Wigmore Hall, a 552-seat concert venue in Marylebone.“Wigmore Hall doesn’t have name recognition to the general public,” said Mr. Bell of the 552-seat concert hall in Marylebone. With its small stage and red velvet seating, Wigmore Hall has a hushed, intimate appeal. “One of the problems with classical music is that it’s developed a reputation of formality. I’ve actually seen classical musicians admonish the audience for clapping at the wrong time. In fact, classical music can be the most exciting thing to watch.”With its small stage and red velvet seating, Wigmore Hall has a hushed, intimate appeal.“Having said that, it’s nice that there are places like Wigmore Hall where you know everyone understands. It’s like for an actor to do theater in a place where people really get it. And Wigmore Hall has history for me personally. The first concert there — I think it was 1901 — was played by the teacher of my teacher, Ysaÿe, the greatest violinist at the end of the 19th century in Europe. I feel the history when I walk on the stage.”4. Baglioni HotelThe Baglioni Hotel is a favorite of Bell’s when he’s performing at the Proms, an annual series of classical music concerts.When days are packed with rehearsals and evenings are given to performing, proximity to one’s bed is important — as is a nice hotel around that bed. And so when Mr. Bell plays at the Royal Albert Hall, he always stays at Hotel Baglioni, a stone’s throw away. “It’s an Italian boutique hotel and has a very intimate feel,” he said. “It feels like people know you there, and the rooms have this sort of very sexy vibe — they’re just very boudoir-like and dark. I sleep better in those kinds of rooms.”Its location also means he can “walk to the rehearsals and back — you can also walk right across the street to Hyde Park. It’s my home when I’m at the Proms.”5. Fidelio Cafe“It’s clearly a passion project for the owner,” Mr. Bell said of Fidelio Cafe, “who loves classical music and food and puts them together.” (Mr. Bell is seated at a table on the left.)Gabriel Isserlis“Very few places like this exist — or dare to offer this,” said Mr. Bell of Fidelio Cafe. The “this” in question is the intersection of a sweet little bistro and live, world-class classical music.Imagine a small cafe where the walls are papered in actual sheet music, a grand piano greets you at the front door and the menu — with its home-roasted granola, slow-cooked aubergine and roasted cherry tomato bruschetta — seems crafted from the morning’s farmer’s market.It’s also “about the uniqueness of having a meal in an intimate space while hearing chamber music,” Mr. Bell said. “It’s clearly a passion project for the owner, who loves classical music and food and puts them together.”“One of my dreams is to open a food-slash-music venue,” he added. “When I see places like Fidelio, I love that people are thinking outside the box and celebrating classic music in such an usual way.”Follow New York Times Travel on Instagram, Twitter and Facebook. And sign up for our weekly Travel Dispatch newsletter to receive expert tips on traveling smarter and inspiration for your next vacation. Dreaming up a future getaway or just armchair traveling? Check out our 52 Places to Go in 2023. More

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      in Television

      Netflix’s ‘High on the Hog’ Renewed for Second Season

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      The show, hosted by the food writer Stephen Satterfield, traces the origins of African American food.“High on the Hog: How African American Cuisine Transformed America,” the Netflix show that explores the roots of African American cuisine, has been renewed for a second season, the streaming service announced Tuesday.Hosted by the food writer Stephen Satterfield, the show is based on “High on the Hog: A Culinary Journey From Africa to America,” a book by the culinary historian Dr. Jessica B. Harris. The first season, which premiered in May, mirrored the first half of the book, tracing the roots of ingredients, like okra from West Africa, and exploring Black foodways in places like Texas.Fabienne Toback, an executive producer on the show, said that the new season would likely explore the second half of Dr. Harris’s book. The show will continue to focus on systemic racism and could explore the impacts of the coronavirus pandemic on race and the restaurant industry, Ms. Toback said. Release and production dates are still to be determined.“Part of the reason that we were so attracted to the project is that everyone eats, everyone loves food,” said Ms. Toback, who produced the show with Karis Jagger. Ms. Toback added that “High on the Hog” has opened viewers’ eyes to the history of Black food and the challenging circumstances that brought ingredients to the United States.“Having food to talk about these things has made it for lack of a better word, palatable,” she said.Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. More

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      in Television

      James Corden's Food Bit Draws Ire and a Petition For It to End

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      For years, the late-night TV host has dared celebrities to eat choice foods, but an online petition is calling for it to end.For years, the late-night television host James Corden has played a food-based truth or dare with celebrities called “Spill Your Guts or Fill Your Guts.” Participants choose to either answer personal questions or take a bite of a food deemed disgusting to eat, like ghost pepper hot sauce, a sardine smoothie or dried caterpillars.“Wow, it all looks so terrible,” Jimmy Kimmel, the host of late night show “Jimmy Kimmel Live!,” said as he appeared on Mr. Corden’s segment in 2016. “I know people can’t smell it, but it doesn’t smell good, either.”Mr. Corden responded, “It’s really disgusting, it’s horrific,” as he spun a table with Asian ingredients and snacks like chicken feet, balut, pig’s blood and thousand-year eggs.While the segment has received scrutiny in the past, an online petition posted this month has brought renewed criticism that its portrayal of Asian foods as disgusting is harmful. More than 46,000 people have signed the petition, asking Mr. Corden to change the food options on the segment or end its run.“Everyone is entitled to their opinion on food,” said Kim Saira, 24, a Los Angeles activist who organized the petition and set up a protest last Thursday near Mr. Corden’s studio, posing behind a sign that said “Delicious, Not Disgusting.” “My whole point is that James Corden is a white person and is actively using ingredients from Asian cultures and profiting from it and showing it in such a negative light. There’s a way to not like foods and still be respectful about it.”Ms. Saira said she was confused when she first watched the segment featuring balut about two years ago.Balut, a fertilized duck egg, is a late-night snack Ms. Saira grew up eating when she visited relatives in the Philippines every year. She has memories of sitting around a table with her family during power blackouts, which were common, eating the balut by candlelight while they told stories.“I didn’t know why they were calling a food that was so sentimental ‘disgusting,’” said Ms. Saira, who is Filipina and Chinese American.Mr. Corden has been doing the bit for years. A YouTube playlist created by his program has videos as far back as 2016. Speaking to Howard Stern on his radio show June 16, Mr. Corden addressed the controversy.“The next time we do that bit, we absolutely won’t involve or use any of those foods,” Mr. Corden said. “Our show is a show about joy and light and love. We don’t want to make a show to upset anybody.”Mr. Corden’s staff did not respond to requests for comment for this article.“We’re in a kind of cultural moment where bits like this one exist with this increasing acceptance of cultural foods,” said Alison Alkon, a professor at the University of the Pacific. “We’re kind of in this Ping-Pong dialectic.”Using food to prompt a response of disgust, for entertainment, has a long history, said Merry White, an anthropology professor at Boston University. In the United States, the game show “Fear Factor” challenged contestants to eat foods with ingredients like fish eyes, cow bile and coagulated blood paste. Reactistan, a YouTube reaction channel, has had Pakistani people try foods that were strange to them, like American hamburgers, doughnuts and candies such as Ring Pops and Airheads.Even Mr. Corden, who is British, hosted a segment using foods from his homeland, such as haggis and a smoothie with fish, chips and mushy peas.Lok Siu, an associate professor in the Department of Ethnic Studies at the University of California, Berkeley, said the practice disrespects people’s cultures. The choice of Asian foods has made Asian Americans feel more vulnerable or marginalized during a time of rising violence against them.The perception of Asians in the United States has historically been defined through food, Professor Siu said.“You use food as a metaphor to describe that distance, the kind of strangeness between a group of people that you don’t understand and their habits, the way they’re eating, the smell that comes with the spices,” she said. “There’s something around the way we discuss food, the way we think about food in our acceptance or rejection of it, it’s a rejection of a culture and the people that’s associated with it.”She added that Mr. Corden’s use of Asian foods on the segment defines which foods are considered mainstream, delicious or disgusting; food is a metaphor for what is considered 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a:visited{color:#333;-webkit-text-decoration-color:#ccc;text-decoration-color:#ccc;}.css-1rh1sk1 a:hover{-webkit-text-decoration:none;text-decoration:none;}“Why is this not seen as racist immediately?” Professor Siu said. “If he made fun of any other group, would there be a much more broader understanding that that’s racist? It’s not immediately thought of as being racist and damaging because it’s Asian food. There is such a denial of anti-Asian racism in the U.S., and this is a prime example of it.”In Mr. Corden’s most recent episodes, he has served up blood and pork jelly, scorpion-dusted plantains, a thousand-year egg nog (made with thousand-year eggs), cow tongue, turkey testicles, an ant-covered corn dog and a salmon, tuna and fish-eye milkshake.For some Filipino chefs, who grew up eating some of the ingredients that have been mocked on Mr. Corden’s show, the renewed focus on the segment has stirred up memories.Lou Boquila, the chef and owner of Perla, in Philadelphia, said he remembers questioning why he ate balut — which tastes of duck broth, and other ingredients like intestines, tongues or blood — when he was growing up in the United States.“It’s actually very delicious, nothing out of the ordinary for us, but it put us in a different light,” Mr. Boquila said. “If you look at all the great chefs, they use every part of the animal.”“You try American food, speak American, it made you not proud of what you ate growing up, and I was totally stupid for not standing up for it,” he added. “It steers you toward being more Americanized and turning back on your culture.”Javier Fernandez, the chef and owner at Kuya Ja’s Lechon Belly, in Rockville, Md., said “Spill Your Guts” presents an opportunity for him to educate people about Filipino food, the culture and ingredients like pig’s head and pork blood (also featured on Mr. Corden’s show).“When people talk about Filipino food or these non-American ingredients where they feel it’s gross to see, it does better for the culture,” he said. “It helps promote what the cuisine is like. My job is to promote the cuisine itself.”Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. More