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Posts from the ‘links’ Category

Food Links, 23.07.2014

  • Encouraging women farmers.
  • The UN has reduced refugees’ rations to 850 calories.
  • A new contaminated food scandal in China.
  • Give up beef massively to reduce carbon footprints.
  • It is possible and necessary to reduce antibiotic use in farming.
  • Detroit’s water crisis.
  • California’s water crisis.
  • Burritos are sandwiches.
  • Tipping should be banned.
  • The new Australian guide to healthy eating.
  • A South African guide to seasonal eating.
  • French restaurant bloggers are nervous.
  • Veganism and masculinities.
  • Crayfish can feel stress.
  • Subsisting on Soylent.
  • Purity, ghee, and cheese.
  • Whiskey and crisps with Nadine Gordimer.
  • ‘The anorexic changes her body into a symbol, thinking, wrongly, that this symbol will be recognized universally for what it represents to her.’
  • Baking with mashed potatoes.
  • How to buy white chocolate.
  • Cooking and eating during wartime rationing.
  • Thoughts on coffee.
  • Celebrating Germany’s World Cup victory with cake.
  • Semolina and loquat pudding.
  • In praise of sourdough bread.
  • Cooking for three generations.
  • Molly Wizenberg’s favourite recipe books and food blogs.
  • Selling ugly produce.
  • Crème légère.
  • New Tempting Ways to Serve Bananas.
  • ‘if your reason for saving a tomato seed is to preserve genetic diversity or to trade with other gardeners, you should know that there is a chance of your tomato seeds not coming true to type.’
  • On blancmange.
  • The kill-to-eat diet.
  • A beautiful wooden lobster.
  • How to make coconut milk.
  • A recipe book from the Urals.
  • Mrs Beeton’s soup recipes.
  • Listening to bees.
  • The joy of homemade ice cream.
  • Recipe substitutes.
  • Make your own ricotta.
  • A ten-layer ice cream cake.
  • Raspberry and redcurrant jam.

Food Links, 16.07.2014

  • The grotesque opulence of London’s restaurants.
  • The true cost of a burger.
  • America’s favourite foods. And Americans should eat more vegetables.
  • The value of school feeding programmes.
  • Why food in the US is becoming more expensive.
  • Will crickets be the next popular snack?
  • On Crumbs, a documentary about a South African bread cartel.
  • A sausage cartel.
  • There is a lot of sugar in soft drinks.
  • Will people switch to lab-grown meat?
  • The rise and rise of sour espresso?
  • Accidentally ingesting a poisonous plant.
  • A guide to African cuisines.
  • Baking with local flour.
  • Beenapping.
  • Silly restaurant names.
  • A secret sandwich loaf.
  • Culinary Canvas.
  • Testing chocolate hazelnut spread.
  • Cakes of bread.
  • A phone travels around the world in a shipment of grain.
  • Three pears.
  • A guide to summer fruit.
  • David Lebovitz on living in Paris.
  • Cosy apples.
  • A carpenter bee, covered in pollen.
  • How to confuse a tomato.
  • Recipe tattoos.
  • Brando and bacon.
  • How to grow liquorice.
  • The joy of British puddings.
  • The absinthe trail.
  • What was the ultimate medieval aphrodisiac?
  • Things to do with avocados.
  • Making Persian rice.
  • The women who have fed Austin.
  • How to make iced coffee.
  • ‘The crisp buoyed Britain in its darkest hour.’
  • Recipes from the Wellcome Library’s collections.
  • Byzantine rice pudding.
  • Photographs of street food in London.
  • Black battenberg.
  • ‘One British observer noted that the loss of coffee “afflicts the Confederates even more than the loss of spirits,” while an Alabama nurse joked that the fierce craving for caffeine would, somehow, be the Union’s “means of subjugating us.”’
  • A century of the fridge.
  • Thomas Jefferson’s recipe for vanilla ice cream.
  • Make your own vanilla extract.

Food Links, 09.07.2014

  • ‘In 2012, fast-food CEOs earned 1,200 times as much as the average employee.’
  • Where all the world’s cattle, chickens, and pigs are.
  • ‘dietary greenhouse gas emissions in self-selected meat-eaters are approximately twice as high as those in vegans.’
  • The dietary crisis in China.
  • The politics of raw milk in the US.
  • The food stamps recipe book.
  • ‘”No added sugar” in fruit drinks will still deliver the equivalent of five teaspoons per 250ml.’
  • Michael Pollan on Big Food.
  • The growth of the Vietnamese chocolate industry.
  • A Starbucks map of the US.
  • Renaming kaffir lime leaves.
  • Race, politics, and vanilla ice cream in the American south.
  • Cooking with tinned food.
  • Terrible food photography.
  • Farming at the White House.
  • There is a bar in Sao Paulo named after Osama bin Laden.
  • How to choose gin.
  • Rethinking food packaging.
  • ‘Rising to the rafters and stretching 75 feet from paws to rump is a great sphinx, demure as her Egyptian cousin but glowing from a recent sugar coating.’
  • A tour of the Momofuko Culinary Lab’s Kaizen Trading Company.
  • So what is ‘curry‘?
  • Potentially deadly food.
  • What your coffee says about you.
  • A history of tea sandwiches.
  • The decline of the cupcake.
  • Rethinking tofu.
  • Cooking with computers.
  • Make your own yogurt.
  • Anissa Helou on bread in the Middle East.
  • People buy more books when they smell chocolate.
  • What to do with rhubarb.
  • America’s growing enthusiasm for squid.
  •  A review of the new Foyles cafe.
  • Lunch Poems by City Lights.
  • What Neanderthals really ate.
  • Things to make in a rice cooker.
  • Make your own pickles.
  • The difference between taste and flavour.
  • Pints in the Sun.
  • How to make paella.
  • The Case of the Unknown Lobsters.

Food Links, 25.06.2014

  • Facts about obesity.
  • South African farmers respond to a proposal to allow farm workers to own half of the land they work on.
  • Campaigning for a living wage at Tesco.
  • The rise and rise of Lidl.
  • ‘how, in good conscience, can the USDA recommend limiting visits to fast-food restaurants on the one hand – while helping those very restaurants sell more junk food on the other?’
  • A Coca-Cola plant in India has been closed for using too much water.
  • Artisinal foods made by prisoners in the US.
  • Farming is exceptionally dangerous.
  • The woman revolutionising the sale of camel milk in India.
  • England’s bee population has grown.
  • The gut microbiota of hunter-gatherers.
  • Think twice about low-carbohydrate, high fat diets.
  • Think twice about pomegranate juice.
  • What is ‘natural‘?
  • Jeannette Winterson makes people cross by cooking a rabbit.
  • Americans are not ready for lab-grown meat.
  • Food-shaming blogs.
  • What makes for a successful market?
  • How to use up maple syrup.
  • The viciousness of work in restaurant kitchens.
  • Why do Angus Steakhouses continue to thrive?
  • How to buy, keep, and prepare salad leaves.
  • Meals according to classical music tempo markings.
  • Eating catfish in Mississippi.
  • What do do with leftover kale stems.
  • Kosher crickets.
  • An interview with Fay Maschler.
  • A design ode to Turkish tea.
  • Making kaymak out of water buffalo milk.
  • Discovering Jamaican cuisine.
  • A better tomato sauce bottle.
  • How to make perfect toast.
  • How to use paper towels.
  • How to make dog biscuits.
  • Romagnola-style ragu.
  • Science tricks with eggs.
  • A brief history of bagels in London’s East End.
  • Diderot on chocolate.
  • No-cook summer eating.
  • The evolution of beer brewed by Trappist monks.
  • How to be a vegetarian in Stockholm.
  • Superbees.
  • You call this kale salad?
  • Hazelnut, brown sugar, and espresso biscotti.
  • Beef doves.
  • There are more museums in the US than there are Starbucks and McDonald’s.
  • A blogger drinking his way through Thomas Pynchon’s writing.
  • Slow cooked giant African land snails.
  • The connection between eugenics and keeping cake fresh.
  • New York speakeasies.
  • Normcore and sandwiches.
  • A guide to freezing baked goods.
  • Avocado toast on Instagram.
  • Snorting martini.
  • The summer of goats.

Food Links, 18.06.2014

  • Drought has dried up California’s honey supply.
  • What the Fork?!
  • Tipping is inherently unfair.
  • Using prison labour to make artisinal food.
  • Don’t wash raw chicken before cooking it.
  • Could palm oil production be made sustainable?
  • Super bananas.
  • Wheat and Norman Borlaug’s legacy.
  • Is pad Thai Chinese?
  • ‘They found characters on [cereal] boxes marketed to children made eye contact with kids at a downward angle, while boxes marketed to adults made eye contact with adult shoppers at a straight or slightly upward angle.’
  • Yaama Dhiyaan, a cookery school for at-risk Aboriginal youth.
  • The American lime crisis is over.
  • The fuss over aging cheese on wooden boards.
  • Eat broccoli to combat the effects of air pollution.
  • Dress codes for restaurants are pointless.
  • ‘Like a few olives too if they had them. Italian I prefer. Good glass of burgundy take away that. Lubricate. A nice salad, cool as a cucumber, Tom Kernan can dress. Puts gusto into it. Pure olive oil. Milly served me that cutlet with a sprig of parsley. Take one Spanish onion. God made food, the devil the cooks. Devilled crab.’
  • The health benefits of marinading meat in beer.
  • How to eat seven portions of fruit and veg per day.
  • Maya Angelou loved sherry.
  • What it’s like being a taster for fast food companies.
  • There is a Spam festival in Hawaii.
  • Restaurant reviews are influenced by the weather.
  • How to save an overspiced or -salted dish.
  • Meat substitutes are beginning to taste like meat.
  • A brief history of gin.
  • Cucumber ice cream.
  • ‘There are no new foods. There will be no new foods. There are only rediscovered foods.’
  • Why do we eat too much?
  • Will Self’s energy drink addiction.
  • Bread poetry.
  • ‘Maybe that’s another thing I like about a posh lunch in a nice place – mastery over the ancestral DNA nagging in my blood that I don’t belong here.’
  • Amazon Japan employs goat lawnmowers.
  • Coffee flour.
  • The joy of miso.
  • Eating hornets.
  • Still Diet.
  • How to become a kale professional.
  • Ribbons, Lambs, and Raspberry Jam.
  • Should we drink more red wine?
  • Recipes from Jane Austen’s novels and letters.
  • How to cut a pineapple beautifully.
  • ‘Female writers haven’t been immune to the lure of the bottle, nor to getting into the kinds of trouble – the fights and arrests, the humiliating escapades, the slow poisoning of friendships and familial relations – that have dogged their male colleagues.’
  • Dogs in pubs.
  • Hemingway‘s favourite cocktail.
  • The dieting supremacist.
  • How to preserve lemons.
  • Bach’s Coffee Cantata.
  • No-bake cakes.
  • World of Peanut Butter.

Food Links, 11.06.2014

  • Slavery is widespread in the Thai fishing industry.
  • The implications of the drought in California for the price of fruit and vegetables in the US. And why the disappearing fog is bad for farmers.
  • The number of Londoners using food banks has doubled in the last year.
  • Water wars in Texas. And a nineteenth-century warning against farming in the American west.
  • Another supermarket price war in the UK is bad news for agriculture.
  • A call for transparency in farming.
  • Mapping food production and consumption in the US.
  • The FDA declares war on cheese aged on wooden boards.
  • Why are South African MPs so fat?
  • Eat more vegetables.
  • From citrus to biofuel production.
  • Expired foods that are fine to eat. And the myth of ‘use by’ dates.
  • ‘it’s a lot more difficult to regulate how much marijuana is consumed through eating than through smoking or vaping.’
  • The next quinoa.
  • No-kill caviar.
  • Art Deco toasters.
  • ‘Too much fat is bad, too much protein is bad, and too much starch is bad. Everything is good, and everything is bad.’
  • A brief history of attacking politicians with food.
  • Gin and tonic cake.
  • Apricot and miso jam.
  • The joy of custard.
  • A day in the life of a sushi chef.
  • The stupendous heights of Victorian wedding cakes.
  • Understanding pica.
  • A hot sauce taste off.
  • How to cook on a boat.
  • A guide to citrus varieties.
  • The slow demise of Wimpy in the UK.
  • Making bread without yeast.
  • The best Brazilian restaurants in London.
  • Revisiting Claudia Roden’s Food of Italy.
  • Tomato plastic.
  • Competitive eating.
  • ‘A pretentious yet sensitive wine with a hint of snozzberry. Easy to down the whole bottle without realising. Great with fresh caviar.’
  • A list of films about food.
  • Growing lettuce in space.
  • But then this is Gordon Ramsay and I like to imagine that at the time he was sitting for a portrait, dressed as a beefeater with gold pantaloons.
  • Things wrapped in bacon.
  • What is a gravy boat?
  • Politicians pulling pints.
  • A dinosaur rolling pin.
  • How to tie a butcher’s knot.
  • Pork in poetry.
  • Depictions of cheese making in medieval manuscripts.
  • Beautiful teapots.
  • ‘Carrots are the new pork belly. Cauliflower is the new steak. Kale salad is the new burger.’
  • Recipes for ice cream.
  • The art of menu writing.
  • Why a packet of peanut butter M&Ms is lighter than the normal kind.
  • A brief history of doughnuts in America.
  • Michael Jackson and Paul McCartney doing the washing up.
  • Make your own sweet chilli jam.
  • Alan Rickman makes tea.

Food Links, 04.06.2014

  • How some of Cape Town’s residents struggle to find clean water.
  • The fungus threatening the world’s coffee supply.
  • How to feed nine billion people.
  • ‘together they [Associated British Foods, Coca-Cola, Danone, General Mills, Kellogg, Mars, Mondelez International, Nestlé, PepsiCo and Unilever] churn out more than Finland, Sweden, Denmark, Norway and Iceland’s annual total of 250 million tons of greenhouse gases.’
  • The close links between professional nutritionists’ organisations and Big Food.
  • The influence of advertising over children’s food choices.
  • The McDonald’s logo has been appropriated by democracy activists in Thailand.
  • How fridges can change lives.
  • A defense of pink slime.
  • Saving rare poultry breeds.
  • ‘If the South, which is so central to modern Republicanism, can be defined in some sense by its food and its religion, then lines can be drawn between the buffet and the mega-church, the pig pickin’ and the tent revival, home cooking and the old-fashioned community congregation (though in the buffet it is the grease, and not the Holy Spirit, that sends you writhing to the floor).’
  • Where are the sardines?
  • Cooking with Maya Angelou.
  • How to find out where the ingredients in a recipe originated.
  • Ugly Fruit.
  • Engineering food crazes.
  • Why do we abuse alcohol?
  • The politics of school lunches.
  • Making squirrel, earthworms, and periwinkles delicious.
  • ‘Side of Delicious Ranch Dressing: $1,000.’
  • Eating breakfast in Hong Kong.
  • Communal tables.
  • Fashion’s embrace of fast food.
  • Save French food! Don’t save French food.
  • Grow your own salad vegetables.
  • The rediscovery of Home Economics.
  • ‘if it was bottled before about 1945, there shouldn’t be any cesium 137 — radioactive evidence of exploded nuclear bombs and the Atomic Age — in the wine.’
  • What not to put in the fridge.
  • Toothpicks are the best cake testers.
  • How to spatchcock a chicken.
  • Watermelon cake.
  • Introducing Finnish bread to New York.
  • A brief history of the fortune cookie.
  • Gluten-free restaurants in London.
  • Which country makes the best tea?
  • Baking buildings.
  • Drink more orange wine.
  • A brief history of ramen.
  • France’s best food markets.
  • Strange ice cream flavours.
  • Does wine prevent tooth decay?
  • ‘Long abandoned, the underground cities of Cappadocia have rather suddenly been rediscovered: by the produce industry.’
  • Honest advertising.
  • Celebrating the 150th anniversary of Australia’s first cookbook.
  • Bombs made out of jam tins.
  • Tunbridge Cakes.
  • Raspberry swirl chocolate.
  • A recipe for London’s best doughnuts.
  • Food in Pokémon.
  • No, you can’t hurt water‘s feelings.
  • Using sheep as lawn mowers. Using goats to prevent fires.

Food Links, 23.04.2014

  • About 27% of food insecure people – including 32% of food insecure children – live in households which are ineligible for food stamps’.
  • Fast food restaurant workers are striking back.
  • Biofuels made from the leftovers of harvested corn plants are worse than gasoline for global warming in the short term’.
  • What happened when a school district stopped providing chocolate milk.
  • Restaurants in poor areas tend to sell unhealthy food.
  • Racism and obesity.
  • The Mail on Sunday‘s attempt to smear foodbanks has backfired spectacularly.
  • Cow insurance.
  • The failed rebranding of fast food chains.
  • The drought in California.
  • An Argentinian ranch sticking to traditional farming methods.
  • Should farmers grow alfalfa?
  • Gendered toys in Happy Meals.
  • How to trick people into eating more.
  • Seychelles beer production halts for eleven weeks.
  • How much wine should we drink?
  • Reintroducing veal.
  • Ikea introduces vegetarian meatballs. Haagen-Dazs introduces vegetable ice cream.
  • The Russian supermarkets of Berlin.
  • Where to eat in Peru.
  • ‘The bumblebee is the most charming of the lot; even its Latin name, Bombus, is amusing’.
  • The future of food criticism.
  • Atlanta‘s best restaurants.
  • Powdered alcohol.
  • More people are drinking tea in France.
  • Dr Bobb’s Kitschen.
  • When vanilla wasn’t white.
  • How to use up leftover hard boiled eggs. And Easter eggs.
  • A year without sugar.
  • A brief history of General Tso’s chicken.
  • ‘Hunting humans for sport? I’ve tried it. Sure. But I still won’t eat at Chili’s.’
  • Wine myths debunked.
  • Beautiful chickens.
  • ‘In putting coffee at the heart of our lives we are returning to how things used to be.’
  • The rise of milk substitutes.
  • How to make tortillas.
  • Ancient Rome’s tap water was contaminated with lead.
  • ‘In the grand tradition of such things, the veneer of civilization has quickly eroded, and the lime-deprived populace is left clamoring, bestial, ruthless.’
  • How to make a notebook out of a paper bag.
  • Under Julia Child’s kitchen counter.
  • Sellfridges is no longer selling fridges.
  • Cleaning with vinegar.
  • How to tell if eggs are still fresh. (Thanks, mum!)
  • You can make graphene at home.
  • On saffron.
  • A sushi chef’s guide to eating sushi.
  • David Bowie, with pig.
  • What restaurants do badly.
  • How to clean crabs.
  • An interview with Allan Jenkins, editor of Observer Food Monthly.
  • ‘T.C. Clissold, cook for Robert Falcon Scott’s 1910 British expedition, brought seal meat within kissing distance of haute cuisine.’
  • On Renfield syndrome.
  • Indispensable utensils.
  • The trendy bar name generator.
  • Coffee keeps you honest.
  • ‘the Keyneses were considered somewhat miserly when it came to food; they once served three grouse to 11 guests’.
  • Make your own earth cake.

Food Links, 16.04.2014

  • ‘The demand for sugar is set to rise by a further 25 percent by 2020.’
  • A map of Walmart taking over America. And how it’s taking over organic food production.
  • ‘like employees at Foxconn, the company that manufactures Apple products, Cargill’s poultry workers will live on-site.’
  • Demand for food banks in the UK has been produced by cuts to welfare.
  • Droughts are raising the cost of tea and coffee.
  • Hormone-free milk contains … hormones.
  • Sriracha has been declared a public nuisance in California.
  • Is it worth adding folic acid to bread flour?
  • The many meanings of green food on St Patrick’s Day.
  • How chain restaurant menus are engineered.
  • Why milk bottle tops are changing colour in the UK.
  • Are you drinking the wrong kind of milk?
  • Hungry + angry
  • Unusual ways of preserving vegetables.
  • Using bees to protect elephants.
  • Peecycling.
  • Coffee accounts for about half of the U.S. fair-trade market in volume terms’.
  • A brief history of bananas.
  • How sound influences the way we taste food.
  • San Francisco takes steps to ban plastic water bottles.
  • A history of London in five beers.
  • Hay art.
  • Eating with our hands.
  • Lydia Davis on frozen peas.
  • ‘one of the most effete turf wars in history, with skinny bearded guys trying to kneecap each other without spilling their macchiato.’
  • Learning about Georgian cuisine.
  • How to make the perfect burger.
  • Should men pay more at all-you-can- eat buffets?
  • Slavery and the history of maple syrup brittle.
  • Dock, dandelion, and nettle puddings.
  • Understanding Peruvian food.
  • How coffee is made around the world.
  • A prom dress made out of cans.
  • Who buys cookbooks, and why?
  • The dangerous, competitive world of mushroom picking.
  • A dystopic fruit and vegetable future.
  • The fast food breakfast wars.
  • ‘Across multiple variables, online review narratives reveal the reviewers’ concern with face and the presentation of self’.
  • Drawings with coffee rings.
  • A brief history of hot cross buns. And of Sinmel cakes.
  • How to move a restaurant across the world.
  • Mapping Waffle Houses across the US.
  • Duck fat cookies.
  • The Sydney Harbour Bridge made out of Tim Tams.
  • How to grow green beans.

Food Links, 09.04.2014

  • The United Nations has been forced to cut the size of food parcels for those left hungry by Syria’s civil war by a fifth because of a shortage of funds from donors‘.
  • Chocolate and the crisis in Ukraine.
  • ‘Between a fifth and a third of the wild-caught seafood imported into the United States was caught or trafficked illegally’.
  • Why are so many Walmart employees on food stamps?
  • The rise of UK food banks run by Muslim charities.
  • Why are Americans getting fatter?
  • The UK supermarket ‘sector is in structural decline, with no end in sight.’
  • Are we eating too much meat?
  • ‘The world needs an Agrarian Renaissance.’
  • Beware contaminated soil.
  • Vitamin supplements do not prevent colon cancer.
  • Shaping children’s appetites in the womb.
  • Measuring agricultural productivity with satellites.
  • Coffee, gentrification, and being a barista.
  • Anissa Helou on her new restaurant.
  • Cooking with Bengali lime.
  • The implications of having to rename some kinds of cheese.
  • Making grits and polenta.
  • A collection of Russian drink labels.
  • How to find and eat calçots in London.
  • The Wellcome Library’s recipe books project.
  • ‘Good, quotidian food has the capacity to bring joy to all, not just the wealthy.’
  • Make your own mustard, and coconut milk.
  • Remaking Vietnamese cuisine.
  • ‘a chocolate cake with whipped cream that the chef calls, “With the Sun in Your Heart”‘ – eating in Iceland.
  • New kinds of tartare.
  • The creation of Korean-American cuisine.
  • Mondrian cake, and Rothko dessert.
  • An advertisement for radium-laced cooking utensils.
  • The creators of some of the most distinctive craft beers in the world are identical twins from Denmark who can’t stand each other.
  • Street food in Mexico City.
  • Scottish wine.
  • The Annual Edible Book Festival.
  • Food-themed Italian idioms.
  • From milk to yogurt.
  • With Ferran Adrià at the Museum of Sex.
  • Intermittent fasting.
  • Fourteen recipes for chocolate cake.
  • Twelve recipes containing vanilla.
  • Eat more insects.
  • Eat more invasive species.
  • Werner Herzog hates chickens.
  • Will Self hates artisinal crisps.
  • The sauce of leeks.
  • Make your own paneer.
  • Make your own cheese crisps.
  • The return of Green Goddess dressing.
  • A champagne bottle dancer.
  • Is it alright to reuse biodegradable spoons?
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