Atlas Obscura - Places Newsletter

Food for thought: Our Gastro Obscura newsletter

06-29-2024

For all the latest wonders in the food world.
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	June 29, 2024

food For Thought

All the News Fit To Eat

Did you know? We also have a Gastro Obscura newsletter that focuses on highlighting the wondrous foods around the world, including the last mustard maker in Dijon, France, to the sweet and sour origins of Amish soul food. If you’re looking for more food-focused wonder, why not sign up for our Gastro newsletter?

Each Tuesday, you’ll receive a roundup of the best food stories (quite like the Daily!), and each Saturday, you’ll receive the Favorite Things newsletter from our Gastro Obscura editors, highlighting their newest food obsessions. Sign up below! (And don’t worry—you’ll remain subscribed to the Daily for all your daily wonder.)

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Dijon’s Last Mustard Maker

On any afternoon in the heart of Dijon, you’re bound to find the Edmond Fallot shop bustling with activity. Tourists fill their baskets with local specialties such as gingerbread or crème de cassis, but they’re mainly here for the mustard. This boutique—a satellite of the nearly two-centuries-old Moutarderie Edmond Fallot—has been part of the effort to restore mustard-making to its rightful place in the heart of the historic city.

Dine Among the Dead

There are plenty of precedents for dining among the dead, from ancient history to festive occasions. But there’s no need to wait for a special occasion to participate in this tradition. There are several restaurants open year-round that operate inside cemeteries, crypts, and crematories—here are nine to start with.

MOSES LAKE, WASHINGTON

Every August, the Grant County Fair returns to Moses Lake, Washington. With it comes the fair’s most well-known food: Spaceburgers. Two slices of white bread go in a special sandwich-making machine that seals inside a mixture of seasoned ground beef, sauce, and shredded lettuce. At a blistering 400°F degrees, the machine toasts the bread in a mere 30 to 40 seconds while also crimping shut the sandwich edges and cutting off the crusts, making flying saucer-shaped burgers.

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