I'm a bit old — raised by hippies in the '70s, I missed the whole punk scene when it was in its prime. I went straight from the Beatles/Stones/Dylan/Hendrix/folk rock/folk music my family raised me on to reggae (my stepdad took me to see Bob Marley on his second to last tour and that was it). During my travels in my early 20s, I learned about a bunch of new things, including Thai food, but the time I spent at a college radio station in New Zealand is what really informed my musical tastes. It was there that I first heard Television, Richard Hell, and Sonic Youth, among others. It was on these travels that I really cut my teeth as a journeyman cook, so the music of that time will always be intertwined with food for me.
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"Love Comes in Spurts" by Richard Hell and the Voidoids
Have you
heard this song? It’s catchy as heck!
"Marquee Moon" by Television
Meditative and great to cook to.
"Dreaming" by Blondie
"When I met you in a restaurant..."
"Schizophrenia" by Sonic Youth
Melody in chaos: a recipe.
"Take Me to the River" by Talking Heads
Soul cooking: a new recipe.
"Roadrunner" by The Modern Lovers
I’m in love with the modern world.
"Pale Blue Eyes" by The Velvet Underground
"Linger on…"
"Five-cornered Drone (Crispy Duck)" by Yo La Tengo
Have you listened to the rest of the playlist? Plus, Crispy Duck.
"Pink Frost" by The Chills
I moved to New Zealand and almost didn’t come back.
"Walk On" by Neil Young
Gotta end on a positive note… Kinda.
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Andy Ricker worked in restaurants all over the world before settling in Portland, Oregon, where he opened his first restaurant, Pok Pok. He has since gone on to open Whiskey Soda Lounge, Noi, and Lat Khao in Portland, and Pok Pok and Wings in New York City. He has been featured in
Food and Wine,
Saveur, and
Bon Appétit. He splits his time between New York and Portland, OR.
POK POK The Drinking Food of Thailand is his most recent book.