Saturday, November 17


At Full House Seafood Restaurant, the bowl of bird's nest soup came with crab meat and salty ham on the side. Bird's nest soup is made by soaking hardened bird saliva thereby transforming it into a gelatinous consistency, which is then flavored by other ingredients such as the crab meat. (Matthew Fernandez/Daily Bruin staff)

A Taste for Adventure: Bird’s nest soup a rare Chinese delicacy not worth the price

Los Angeles brings together cultures and cuisine from all around the world. The city’s markets and restaurants offer menus that may be a little different from the typical dining hall menu. Read more...

Photo: At Full House Seafood Restaurant, the bowl of bird's nest soup came with crab meat and salty ham on the side. Bird's nest soup is made by soaking hardened bird saliva thereby transforming it into a gelatinous consistency, which is then flavored by other ingredients such as the crab meat. (Matthew Fernandez/Daily Bruin staff)

At Full House Seafood Restaurant, the bowl of bird's nest soup came with crab meat and salty ham on the side. Bird's nest soup is made by soaking hardened bird saliva thereby transforming it into a gelatinous consistency, which is then flavored by other ingredients such as the crab meat. (Matthew Fernandez/Daily Bruin staff)

Run by brothers Miguel and Jorge Anaya, Pinches Tacos in Westwood sells a lengua, or cow tongue, taco. Salted and served with salsa, the lengua taco had a tofu-like consistency.(Wesley Hardin/Daily Bruin)

A Taste for Adventure: Cow tongue, brain taste testing yields surprising results

Los Angeles brings together cultures and cuisine from all around the world. The city’s markets and restaurants offer menus that may be a little different from the typical dining hall menu. Read more...

Photo: Run by brothers Miguel and Jorge Anaya, Pinches Tacos in Westwood sells a lengua, or cow tongue, taco. Salted and served with salsa, the lengua taco had a tofu-like consistency.(Wesley Hardin/Daily Bruin)

Run by brothers Miguel and Jorge Anaya, Pinches Tacos in Westwood sells a lengua, or cow tongue, taco. Salted and served with salsa, the lengua taco had a tofu-like consistency.(Wesley Hardin/Daily Bruin)

Amber Li, a second-year theater student, taught herself how to apply special effects makeup through YouTube tutorials and instructional books online. She hopes to eventually become a professional special effects makeup artist for films. (Axel Lopez/Daily Bruin)

Theater student sinks her teeth into gory special effects makeup

Amber Li sat in Elysee Bakery & Cafe and apologized for picking such a “bougie” place to meet. When most people talk about mangled limbs and severed heads made from gelatin, it’s probably not usually over overpriced coffee and pastries. Read more...

Photo: Amber Li, a second-year theater student, taught herself how to apply special effects makeup through YouTube tutorials and instructional books online. She hopes to eventually become a professional special effects makeup artist for films. (Axel Lopez/Daily Bruin)

Amber Li, a second-year theater student, taught herself how to apply special effects makeup through YouTube tutorials and instructional books online. She hopes to eventually become a professional special effects makeup artist for films. (Axel Lopez/Daily Bruin)

Daily Bruin columnist Matthew Fernandez tries duck foie gras in the first edition of "A Taste for Adventure."  The duck entrails were served with a thick layer of fat on top and cherry jam and cornichon pickles on the side. (Matthew Fernandez/Daily Bruin)

A Taste for Adventure: Foie gras a tasty introduction to the world of fancy eating

The melting pot of Los Angeles brings together cultures and cuisine from all around the world. The city’s markets and restaurants offer menus that may be a little different from the typical dining hall menu. Read more...

Photo: Daily Bruin columnist Matthew Fernandez tries duck foie gras in the first edition of "A Taste for Adventure." The duck entrails were served with a thick layer of fat on top and cherry jam and cornichon pickles on the side. (Matthew Fernandez/Daily Bruin)

Daily Bruin columnist Matthew Fernandez tries duck foie gras in the first edition of "A Taste for Adventure."  The duck entrails were served with a thick layer of fat on top and cherry jam and cornichon pickles on the side. (Matthew Fernandez/Daily Bruin)

The 2017 live-action reboot of Disney's "Beauty and the Beast" features heavily Auto-Tuned singing by Emma Watson and two versions of the soundtrack's titular song. (Walt Disney Records)

Second Take: The new ‘Beauty and the Beast’ lacks beauty in its beats

Disney is as renowned for its timeless music as for its enchanting animation. Unfortunately, the music of Disney’s reboot of “Beauty and the Beast” verges more toward beastly than beautiful. Read more...

Photo: The 2017 live-action reboot of Disney's "Beauty and the Beast" features heavily Auto-Tuned singing by Emma Watson and two versions of the soundtrack's titular song. (Walt Disney Records)

The 2017 live-action reboot of Disney's "Beauty and the Beast" features heavily Auto-Tuned singing by Emma Watson and two versions of the soundtrack's titular song. (Walt Disney Records)

(Ben Rothstein/20th Century Fox)

Movie review: ‘Logan’

The worst part about looking up to heroes is watching them fall. Inspired by the 2008 comic “Old Man Logan,” the latest Wolverine film “Logan” features an older, slowly dying Wolverine (Hugh Jackman) whose powers are failing. Read more...

Photo: (Ben Rothstein/20th Century Fox)

(Ben Rothstein/20th Century Fox)


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