“What’s the Latest Development? The popularity of cable cooking shows and the wide availability of once-exclusive kitchen tools have resulted in gourmet food—complete with trappings of fat and sugar—being consistently within arm’s reach.” Read More: http://bigthink.com/ideas/a-sweet-and-savory-death-how-modern-kitchens-are-killing-us
Monthly Archives: March 2013
“Let’s take a moment to discuss what constitutes a “proper” Scotch Egg. This decidedly non heart-healthy delicacy starts with a hard-boiled egg, which is then wrapped in sausage meat, coated in breadcrumbs, and deep-fried.” Read More: http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/9D_dPL7XBmk/cakespy-cadbury-creme-scotch-eggs.html
Reading: “Sweets by City”
“cake, chocolate, cocoa, eggs, espresso, marquis de sade, molten chocolate cake, pomegranate, recipe, sugar I have always been semi-mortified about special requests in restaurants. Meg Ryan’s orders in When Harry Met Sally still fill me with third-party embarrassment.” Read More: http://paperandsalt.org/2013/03/26/marquis-de-sade-molten-chocolate-espresso-cake-with-pomegranate/
Reading: “Marquis de Sade: Molten Chocolate Espresso Cake with Pomegranate”
“Editor’s note: This is the second installment of “Spring (Food) Break 2013,” our weeklong celebration of spring’s culinary bounty.” Read More: http://www.culinarybackstreets.com/mexico-city/2013/spring-food-break-2/
Reading: “Spring (Food) Break 2013: Mexico City”
“Locu, the business data provider/menu database startup, has used their resources to examine whether or not hipsters really drink Pabst Blue Ribbon.” Read More: http://eater.com/archives/2013/03/26/do-hipsters-actually-drink-pbr.php
Reading: “Locate Hipster Meccas With These PBR Heatmaps”
“— How much a person eats may be only one of many factors that determines weight gain. A recent Cedars-Sinai study suggests that a breath test profile of microorganisms inhabiting the gut may be able to tell doctors how susceptible a person is to developing obesity.” Read More: http://feeds.sciencedaily.com/~r/sciencedaily/plants_animals/food/~3/1rYGnU62ogc/130326095058.htm
Reading: “Obesity May Be Linked to Microorganisms Living in the ...
“Exclusive Co.Create Articles, Delivered to Your Inbox Daily. British restaurant Dishoom is collecting stories from diners on the Internet, to be displayed on in-house plates.” Read More: http://www.fastcocreate.com/1682654/diners-stories-decorate-plates-at-london-caf?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+fastcocreate%2Ffeed+%28Co.Create%29
Reading: “Diners’ Stories Decorate Plates At London Café”
“These days, the classic wedge salad—wherein the chef smothers a chunk of crisp Iceberg lettuce with creamy blue cheese dressing, and crumbles bacon all over the top—is seen as a cornerstone of American “comfort food.” Read More: http://blogs.smithsonianmag.com/food/2013/03/tip-of-the-iceberg-our-love-hate-relationship-with-the-nations-blandest-vegetable/
Reading: “Tip of the Iceberg: Our Love-Hate Relationship With the ...
“Photographer Molly DeCoudreaux and writer Cheryl Locke are allowing us a look into the fridges of San Francisco chefs and culinary giants.” Read More: http://acqtaste.com/the-feed/fridge-voyeurism/
Reading: “Fridge Voyeurism”
“If you’re looking for a probiotic-loaded DIY dairy project that’s a little less involved than yogurt making, the cultured milk drink known as kefir (keh-FEER) just might be for you.” Read More: http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/PBEXHmfOBrA/diy-kefir-the-champagne-of-milk.html
Reading: “DIY Kefir: The Champagne of Milk”
“— Parents may plead, cajole or entice their children to try new foods, but some kids just won’t budge.” Read More: http://feeds.sciencedaily.com/~r/sciencedaily/plants_animals/food/~3/10kF_eoOQIU/130321082934.htm
Reading: “Genes May Be Reason Some Kids Are Picky About ...
“To celebrate its one year anniversary, this month’s Masters of Social Gastronomy Podcast takes on its namesake: monosodium glutamate (MSG)! Savory spice or fatal flavor?” Read More: http://www.fourpoundsflour.com/podcast-monosodium-glutamate/
Reading: “Podcast: Monosodium Glutamate”
“The sky in this lunch is made out of red cabbage and the sand is made out of pita and hummus. This Jawa is made out of tofurkey and has a black rice face. These Darth Vader sandwiches are filled with jam.” Read More: http://www.buzzfeed.com/arielknutson/totally-badass-star-wars-themed-lunches
Reading: “18 Totally Badass Star Wars-Themed Lunches”
“It feels like something I could have seen on Bill Nye the Science Guy: making brownies with a can of Coke. I can see the beakers smoking dry ice and the kids in their protective goggles watching carefully as Bill dramatically stirs the fizzing cola into the bowl of dry […]
Reading: “Sweets by City”
“An advertisement for Dole canned pineapple, circa 1940s. The most-visited tourist attraction in the state of Hawaii is the World War II Valor in the Pacific National Monument (also known as the Pearl Harbor bombing site).” Read More: http://blogs.smithsonianmag.com/food/2013/03/its-pineapple-season-but-does-your-fruit-come-from-hawaii/
Reading: “The Rise and Fall (And, Hopefully, Second Rise) of ...
“From February 9 to 17, I visited Hong Kong on a trip sponsored by the Hong Kong Tourism Board. Here’s a look at something I ate during my trip. Make sure to check out my other Snapshots from Hong Kong.” Read More: http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/PsgFM8tu6JY/red-bean-pie-from-mcdonalds-in-hong-kong.html
Reading: “Sweets by City”
“The just-released film A Place at the Table, a documentary that aims to expose the issue of hunger in America today, is the latest addition in the growing genre of food-focused films swelling the festival circuits.” Read More: http://news.good.is/post/from-pastry-royalty-to-sushi-masters-top-ten-food-documentaries-of-all-time/
Reading: “From Pastry Royalty to Sushi Masters: Top Ten Food ...
“Proving that inspiration comes from the most interesting places, this recipe comes to Cookfight from New York Times fashion critic Cathy Horyn. They are apparently a Swedish-American tradition from her hometown in Ohio.” Read More: http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/lqLXxTwib5E/bake-the-book-bacon-fat-gingersnaps.html
Reading: “Sweets by City”
“I know you. We have a lot in common. You have been doing some reading and now you are pretty sure everything in the grocery store and your kitchen cupboards is going to kill you. I eat pretty healthy. Check it out: whole grain crackers, veggie patties, prawns, broccoli.” Read […]
Reading: “The Terrible Tragedy of the Healthy Eater”
“IN 10,000 years, the earth’s population has doubled ten times, from less than 10m to more than six billion now and ten billion soon. Most of the calories that made that increase possible have come from three plants: maize, rice and wheat.” Read More: http://www.economist.com/node/5323362
Reading: “Ears of plenty”
“Written by , Nick Schonberger and Foster Kamer | Posted on Thursday 01-03-2013 at 11:34 am. | Comments” Read More: http://firstwefeast.com/eat/20-things-everyone-thinks-about-the-food-world-but-nobody-will-say/s/29176/
Reading: “20 Things Everyone Thinks About the Food World (But ...
“At what point is an indoor compost drawer no longer okay? Years ago, before the advent of quiet kitchen composters that look more like Xboxes than trash heaps, I got a worm bin. A worm bin is essentially a compost bucket filled with worms that eat your table scraps and, […]
Reading: “An Adventure in Composting Gone Very Wrong”
“Although bubble tea has been popular in Asia since the 1980s, it has taken thirty years for it to travel across Europe. It is not entirely certain who created the first bubble tea, as several cafés claimownership to its invention.” Read More: http://thefoodiebugle.com/article/purveyors/bubble-tea-the-taste-of-taiwan#When:20:44:44Z
Reading: “Bubble Tea – The Taste of Taiwan”
“Welcome to the world of early 20th century sandwich making, when the advent of sliced bread gave birth to a booming sandwich culture. The first bread-slicing machine was installed in a factory in 1928; within two years, 90% of store-bought bread was factory sliced.” Read More: http://www.fourpoundsflour.com/the-history-dish-1001-sandwiches/
Reading: “The History Dish: 1001 Sandwiches”
“What’s the Latest Development? An important addendum to the fact that humans are social animals is that we are socially constrained animals. Constraint, says Jeffrey Kahn, associate professor of psychiatry at NewYork-Presbyterian Hospital, is the glue that fastens the bonds of civilization.” Read More: http://bigthink.com/ideas/enjoying-civilization-thank-beer
Reading: “Enjoying Civilization? Thank Beer.”
“In Greece, this cake is baked and brought to church on August 27th, the feast of Saint Fanourios. He is the patron saint of lost things, and eating this cake is said to help you find what you are looking for.” Read More: http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Oh5cmNt4VZA/wake-and-bake-fanouropita-cake-for-lost-things.html
Reading: “Sweets by City”
“Remove wax, slice thinly and enjoy! Products that are designed to age for a long time are traditionally made during the cold months of November or December.” Read More: http://nordicfoodlab.org/blog/2012/12/game-begins
Reading: “Let The Game Begin — Nordic Food Lab”
“The recent rise of specialist food magazines, or ‘foodieodicals’, suggests that food has become something of a fetish. Saying that food is fashionable is a bit like saying there’s a trend for breathing. But food has definitely become something of a fetish among the young and cool.” Read More: http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/9910995/The-rise-of-the-foodieodical.html
Reading: “The rise of the foodieodical”
“It is a battle that has divided East and West for centuries: Are chopsticks superior to the knife and fork? Now the debate may finally be decided, on environmental grounds. With 1.” Read More: http://www.telegraph.co.uk/news/worldnews/asia/china/9926599/Chinese-must-swap-chopsticks-for-knife-and-fork.html
Reading: “Chinese ‘must swap chopsticks for knife and fork'”
“In my latest for Etsy, I hand-grind curry powder for the oldest curry recipe written in the English language. A brief history of curry, stretching back to the prehistoric ere, and more! Read it here.” Read More: http://www.fourpoundsflour.com/etsy-kitchen-histories-the-mortar-and-the-pestle/
Reading: “Etsy Kitchen Histories: The Mortar and the Pestle”
“It’s hard to think of St. Patrick’s Day without glittered shamrocks, green beer, leprechauns, and of course, corned beef and cabbage. Yet, if you went to Ireland on St. Paddy’s Day, you would not find any of these things except maybe the glittered shamrocks.” Read More: http://blogs.smithsonianmag.com/food/2013/03/is-corned-beef-really-irish/
Reading: “Is Corned Beef Really Irish?”
“Pablo Neruda knows a little something about love. Entire volumes of his poetry are dedicated to the subject, and I have to ask, does it get any better than this?” Read More: http://www.eatthispoem.com/blog/2013/3/4/pablo-neruda-blood-oranges-and-sour-cream-donuts.html
Reading: “Pablo Neruda, Blood Oranges, and Sour Cream Donuts”
“By Tove K. Danovich First I was a host, then a server, and in a flash I found myself with five years of New York City restaurant experience on my resume.” Read More: http://www.huffingtonpost.com/food-politic/we-serve-you-we-arent-ser_b_2886066.html
Reading: “We Serve You — We Aren’t Servants”
““The possibilities that lie in the future are infinite. When I say ‘It is our duty to remain optimists,’ this includes not only the openness of the future but also that which all of us contribute to it by everything we do: we are all responsible for what the future […]
Reading: “The Farm of The Future: Crowdfunding a Revolution”
“For the longest time, the people who spent their careers studying nutrition could only guess at the extent to which people were attracted to sugar. That all changed in the late 1960s, when some lab rats in upstate New York got hold of Froot Loops, the super-sweet cereal made by […]
Reading: “Sugar, children and the food industry’s billions”
The Dinner by Herman Koch My rating: 4 of 5 stars “Tell me what you eat and I’ll tell you who you are.” Those were the words of Jean Anthelme Brillat-Savarin, and I believe that Herman Koch, author of The Dinner, subscribed to the sentiment while writing this short, but […]
Review: “The Dinner” by Herman Koch
“Have you ever been to a fancy restaurant and wondered what the extra spoons and forks were for? I most defiantly have.” Read More: http://dailyinfographic.com/dinning-etiquette-infographic
Reading: “Dinning Etiquette [infographic]”
“It’s time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he’ll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future […]
Reading: “Ask The Food Lab: Do I Need To Use ...
“Your kitchen may not be the mirror of your soul, but it can produce a pretty accurate image of where you’ve landed on the time line of domesticity. Take a tour through it.” Read More: http://www.newyorker.com/arts/critics/books/2013/03/18/130318crbo_books_kramer
Reading: “A Fork of One’s Own”
“Q: What exactly happens in the test kitchen? A: We’re responsible for testing recipes for each of the hundreds of donut varieties that Dunkin’ Donuts makes. We also test equipmenteverything that touches the donut has to come through our lab first.” Read More: http://www.saveur.com/article/Kitchen/The-Making-of-a-Dunkin-Donut
Reading: “The Making of a Dunkin’ Donut”
“Here’s White House pastry chef Bill Yosses advocating a “hedonistic culture of healthy eating” at the food-focused TEDx Manhattan event.” Read More: http://eater.com/archives/2013/03/11/watch-bill-yosses-ted-talk-on-chefs-and-the-hedonistic-culture-of-healthy-eating.php
Reading: “Watch Bill Yosses’ TED Talk on Chefs and the ...
“Easter’s coming up — a special time of year for fast-food ads pitching their fish offerings. Arby’s, Burger King and regional chains like Carl’s Jr. are trying to net hungry Catholic customers who’ve given up meat for Lent. Copyright © 2013 NPR. For personal, noncommercial use only.” Read More: http://www.npr.org/2013/03/12/174080037/during-lent-fast-food-chains-fish-for-catholics?ft=1&f=1053
Reading: “During Lent, Fast-Food Chains Fish For Catholics”
“When I think of flavour perception, noses and taste buds primarily spring to mind. Sure, other factors such as texture, temperature and touch sensations play a part, but taste and smell are the dominant senses here, right? Well perhaps not.” Read More: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/mar/12/how-taste-different-colours
Reading: “How we taste different colours”
“Exclusive Design Articles, Delivered to Your Inbox Daily. Gardens vs. Factories, by Jono Pandolfi Genetic modification gone too far (but vegetables are even easier to match).” Read More: http://www.fastcodesign.com/1672009/famous-foodies-imagine-dinner-plates-from-the-future
Reading: “Famous Foodies Imagine Dinner Plates From The Future”
“A shovel overturned can flip so much more than soil, worms, and weeds. Structural racism – the ways in which social systems and institutions promote and perpetuate the oppression of people of color – manifests at all points in the food system.” Read More: http://www.huffingtonpost.com/beverly-bell/uprooting-racism-in-the-f_b_2853804.html
Reading: “Uprooting Racism in the Food System: African Americans Organize”
“What was that line in Lord of the Flies? When Roger decides to kill Piggy? He makes that irreversible transgression with something like “a sense of delirious abandonment”.” Read More: http://www.guardian.co.uk/environment/2013/mar/09/mark-lynas-truth-treachery-gm
Reading: “Mark Lynas: truth, treachery and GM food”
“For me, the epitome of stovetop alchemy is making caramel from table sugar. You start with refined sucrose, pure crystalline sweetness, put it in a pan by itself, and turn on the heat. When the sugar rises above 320°F/160°C, the solid crystals begin to melt together into a colorless syrup.” […]
Reading: “Caramelization: new science, new possibilities”
“If food is love, Americans must love their kids a lot. About one-third of children and adolescents in the U.S. are overweight or obese.” Read More: http://www.npr.org/blogs/thesalt/2013/03/01/173245261/how-did-our-brains-evolve-to-equate-food-with-love?ft=1&f=1053
Reading: “How Did Our Brains Evolve To Equate Food With ...
“A swarm of locusts that has devastated crops in Egypt made its way into neighboring Israel this week.” Read More: http://www.npr.org/blogs/thesalt/2013/03/07/173729602/plague-of-locusts-has-israelis-asking-are-they-kosher-for-passover?ft=1&f=1053
Reading: “Plague Of Locusts Has Israelis Asking: Are They Kosher ...
“London food designers, Blanch & Shock, have made a birthday cake like no other for the magazine, Icon.” Read More: http://acqtaste.com/the-feed/birthday-bash/