“The downside to being an expat working in Nairobi who wanted to check out the local eats is that by the time I left the office, it was usually dark.” Read More: http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/Ww1tQcmg-58/what-to-eat-in-kenya-nyama-choma-in-nairobi-nyama-choma-roasted-meat-goat-tusker-beer.html
Yearly Archives: 2013
“When we think about pigs today, most of us likely imagine the Wilbur or Babe-type variety: pink and more or less hairless. Mention pig farming and images of hundreds upon hundreds of animals crammed into indoor cages may come to mind, too. But it wasn’t always like this.” Read More: […]
Reading: “How One Family Helped Change the Way We Eat ...
“The strong savoury flavour that makes everything from spag bol to Marmite so hard to resist may serve a vital evolutionary purpose. We could even use it to fight malnutrition. Pass the parmesan I am often flabbergasted when I think about how humans came to develop such complex culinary skills.” […]
Reading: “Life and style”
“Exclusive Design Articles, Delivered to Your Inbox Daily. Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.” Read More: http://www.fastcodesign.com/1672319/what-google-s-cafeterias-can-teach-us-about-school-lunches
Reading: “What Google’s Cafeterias Can Teach Us About School Lunches”
“- 225,282 GRT (gross register tonnage) – 1,187 feet (362 meters) long – 215 feet (66 meters) wide – 213 feet (65 meters) high from the water line – 30 feet (9.” Read More: http://twistedsifter.com/2013/04/behind-the-scenes-allure-of-the-seas-worlds-largest-cruise-ship/
Reading: “Behind the Scenes of the World’s Largest Cruise Ship”
“For all their precision and safety features, there’s something sort of disappointing about induction cooktops (which work through induction, rather than heat transfer).” Read More: http://www.fastcodesign.com/1672310/tricky-disguises-that-make-induction-cooking-look-primitive
Reading: “Tricky Disguises That Make Induction Cooking Look Primitive”
“A new London restaurant, Dishoom Shoreditch, is inviting their customers to submit their own stories and memories, which will be baked onto their dinner plates. The idea was modeled on the old Irani cafes of Bombay, where food and stories are shared around the table.” Read More: http://acqtaste.com/the-feed/a-lot-on-your-plate/
Reading: “A Lot on Your Plate”
“Hong Yi is an artist/architect from Malaysia known as, ‘the artist who loves to paint, but not with a paintbrush’. She also goes by the nickname ‘Red’ because Hong sounds like the word ‘red’ in Mandarin.” Read More: http://twistedsifter.com/2013/04/creative-food-art-portraits-by-hong-yi/
Reading: “Creative Food Art Portraits by Hong Yi”
“It’s hard for me to think of spring without thinking of honeybees and all the spring flowers they make possible. We have a beekeeper on our team (Amy), so Max and I have been learning more about them over the past few years.” Read More: http://www.designsponge.com/2013/04/bees-wrap.html
Reading: “Bee’s Wrap”
“Jane Austen’s Emma Woodhouse is perhaps the most flawed of all of Austen’s female protagonists. Even though she is beautiful and witty and smart, many Austen fanatics dislike her, calling her jealous and self-centered, snobbish, obstinate, insensitive.” Read More: http://yummy-books.com/2013/04/05/the-emma-woodhouse-ham-project/
Reading: “The Emma Woodhouse Ham Project”
“Yesterday, members of Ukrainian feminist group Femen staged protests across Europe calling for a “topless jihad” in support of Tunisian activist Amina Tyler. Meanwhile Pennsylvania-based brewing company Sly Fox is doing something also called “topless” but involving fewer militant arrests.” Read More: http://www.theatlantic.com/health/archive/2013/04/topless-beer-can-revolution/274730/
Reading: “Topless Beer Can Revolution”
“I have not posted an article on this blog for ages. A number of demanding TV and museum projects have conspired to make me so busy that I have had no time to add anything in the past couple of months.” Read More: http://foodhistorjottings.blogspot.com/2013/04/eating-egypt.html
Reading: “Eating Egypt”
“— In a discovery suggesting that odors may have a far more important role in life than previously believed, scientists have found that heart, blood, lung and other cells in the body have the same receptors for sensing odors that exist in the nose.” Read More: http://feeds.sciencedaily.com/~r/sciencedaily/plants_animals/food/~3/qiZOTT2T7F0/130407183542.htm
Reading: “Do Cells in the Blood, Heart and Lungs Smell ...
“Don’t throw out those used coffee grounds: Your plants need ’em. Composting is a low-maintenance way to minimize personal kitchen waste, create cheap, nutrient-rich fertilizer, and contribute to the health and productivity of a personal or community garden.” Read More: http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/reN3vw4-Y0w/how-to-use-coffee-in-compost-why-coffee-is-good-for-compost.html
Reading: “Why You Should Compost Your Coffee Grounds”
“As most readers of Edible Geography will know, smell makes up to ninety percent of what we perceive as flavour, primarily through a process known as retronasal olfaction, in which odour molecules travel from the mouth to the nose via the throat as we eat.” Read More: http://www.ediblegeography.com/bloody-nose/
Reading: “Bloody Nose”
“Editor’s note: This post was written by “Meliz,” an intrepid explorer of Istanbul’s culinary backstreets and frequent Istanbul Eats guest contributor who would like to keep her anonymity.” Read More: http://www.culinarybackstreets.com/istanbul/2013/heyamola-ada-lokantasi/
Reading: “Heyamola Ada Lokantası: Island Time”
““YOU. Girl with the notebook. Out.” It was only my first day on the job as a cookbook ghostwriter, shadowing a top-flight chef, when the owner of a Chicago restaurant threw me out of the kitchen.” Read More: http://www.nytimes.com/2012/03/14/dining/i-was-a-cookbook-ghostwriter.html
Reading: “I Was a Cookbook Ghostwriter”
“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
Reading: “A Sweet and Savory Death: How Modern Kitchens Are ...
“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