From Around the Web

“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”

“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:

Reading: “A Lot on Your Plate”

“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:

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:

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:

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:

Reading: “Eating Egypt”

“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:

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:

Reading: “Bloody Nose”

“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:

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:

Reading: “Marquis de Sade: Molten Chocolate Espresso Cake with Pomegranate”

“— 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:

Reading: “Obesity May Be Linked to Microorganisms Living in the ...

“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”

“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:

Reading: “Sweets by City”

“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:

Reading: “Sweets by City”

“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:

Reading: “Ears of plenty”

“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:

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:

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:

Reading: “Sweets by City”

“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:

Reading: “The rise of the foodieodical”