It’s 1952 and Gourmet columnist Lawton Mackell is about to try tofu for the first time. The host of Ho-Ho restaurant, George Seto, has persuaded him to deviate from his usual favorite, winter melon soup, and order dow fo choy sum instead. What follows, under the title “Cowless Curds" is pure delight - and a reminder that the magazine was ahead of the curve in acknowledging New York's culinary diversity:
Cowless Curds
Cowless Curds
Cowless Curds
It’s 1952 and Gourmet columnist Lawton Mackell is about to try tofu for the first time. The host of Ho-Ho restaurant, George Seto, has persuaded him to deviate from his usual favorite, winter melon soup, and order dow fo choy sum instead. What follows, under the title “Cowless Curds" is pure delight - and a reminder that the magazine was ahead of the curve in acknowledging New York's culinary diversity: