The college culinary experience is generally limited to ho-hum dorm food, frozen nuke-ables, 3am pizza, and whatever else you can throw up into your roommate's pillowcase. Proving some intrepid undergrads've already moved past Hot Pockets: Drexel's Table Matters
An online magazine initially conceived as a resource for the fine dining jet set under the auspices of Drexel's Pennoni Honors College, TM recently switched hands to the Culinary Arts division and relaunched as a more accessible resource for Philly's newbie foodies and budding cooks, focusing on local consumption culture and tagging itself as "the thinking person's food and beverage website", but they'll probably still let you read it. Essays written by students/professional guest contributors're broken down by category: "Plate" gets everything from a rant on the formerly blue collar burger's rise to haute cuisine, to reviews of semi-obscure condiments like Johnny's French Dip and Malta Goya, while "Bottle" entries range from an indictment of modern ignorance toward vermouth to a not-so-scientific blind taste test of standard college swill, Natty-urally. Meanwhile, the "Philly" section goes local, from a piece comparing Brooklyn's booming eats scene to Philly's, to tips on where to score cheap, fresh lobster in the 215, to a scrapple-heavy review of Daniel Stern's MidAtlantic, which has way fewer parentless children flinging paint buckets from landings than diners might expect
TM also offers a "Resources" section with a searchable gastronomy dictionary as well as a stable of field-tested recipes, and future plans include adding one-click conversion charts for measurements and an interactive feature tentatively titled "Ask The Food Scientist", who'll tell you that frat beer, when mixed with late-night burritos, results in entropy.