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Posts tagged ‘art’

Food Links, 24.04.2013

Why 20,000 pigs turned up in a Chinese river.

The implications of Britain’s long winter for farmers.

Should China consume less pork?

The migrant labourers who grow America’s vegetables.

Why America is experiencing a food stamp boom.

The coming Weetabix shortage.

The return of mutton.

On Big Soda in the US.

Mexico City’s anti-salt campaign.

Rehabilitating prisoners through…chocolate.

A tribute to Jocasta Innes.

A food tour of Japan.

Jeremy Bentham’s apple pudding.

David Foster Wallace’s ‘Consider the Lobster.’

Thoughts on A Taste of Dubai.

On flexitarianism.

Sam Clark of Moro’s favourite restaurant.

Shakespeare, illegal food hoarder.

The growing appeal of guinea pig meat.

Sylvia Plath‘s favourite cake.

A croissant-shaped handbag.

Bacon-flavoured mouthwash.

Food in Quentin Tarantino‘s films.

A brief history of the tin can.

Are twenty-first-century cookbooks socially conservative?

A guide to the Mexican pantry.

Will Self on Byron‘s burgers.

Candy floss art.

The rise of gourmet tea.

A walking tour of Paris, with food.

The rise of gourmet chocolate.

Grammar, food, photography.

A fruit- and vegetable-growing building.

A recipe for scones.

Trinidad’s Chinese cuisine.

On Darjeeling tea.

Cuisine de Meuh.

Ramen hunters.

Maple sugaring.

The origins of gefilte fish.

Rice sculpture.

Biscuits should always be dunked.

Food Links, 16.01.2013

A world map of organic agriculture.

How to make farming more sustainable in India.

The incredible value of Meals on Wheels.

Americans are drinking less milk.

The problem with taking dietary supplements.

Foods with the greatest pesticide residue.

How much should bread cost?

The astonishing amount of food wasted by Americans.

Cooking like a man.

A brief history of ersatz ingredients.

Drink as much coffee as you like.

In pursuit of snackability.

Sausage and haddock. (Thanks, Mum!)

South Africa’s Come Dine with Me as a form of social commentary.

Fuchsia Dunlop’s guide to the food of Taipei.

Novelists who’ve sobered up.

Celebrations at the end of Prohibition in the US.

Why drinking tea was once considered a reckless pursuit for women.

Havana‘s new restaurant scene. (Thanks, Ricardo!)

A review of the French version of Great British Bake Off.

Apples as art.

Öküzgözü. Boğazkere. Xynomavro. Zalagyöngye.

The Pudding Club.

Why grapefruit is appalling. And why it’s amazing.

A newish way of cooking pasta.

How to make your own extracts.

On Lesley Blanch’s Around the World in Eighty Dishes.

Brock Davis’s food art.

Marks and Spencer’s Head of Cake.

Fifteen revolting recipes.

Food Links, 28.11.2012

Did farmers in the past know more than we do about agriculture?

Barclays gets criticised for its role in food speculation.

How Big Sugar influenced US food policy.

Maize: a sign of Brazil‘s growing clout.

How can Africa’s food supply be made more reliable?

The food desert in Hawaii.

Why energy drinks are not obliged to list caffeine levels.

This year’s honey harvest in Britain has been reduced by the wet summer.

Bee keeping in Vietnam is under threat.

Singapore now has a commercial vertical farm.

Should we take fish oil supplements?

Some tick bites may cause an allergy to meat.

Tim Hayward on deconstructed food.

A tonic tasting.

Why American eggs could not be sold in British supermarkets.

The Onion on the gluten-free fad.

The ultimate guilt-free diet.

Can you fry mayonnaise?

Milk and western civilisation.

How food has taken the place of high culture. (Thanks, Jane!)

Fortnum and Mason launches…Privilege Spread.

Why do the French like chocolate bears?

Daniele Delpeuch, chef to Francois Mitterrand.

Britain’s craft beer revolution.

The best independent cafes in Montreal.

Leninade.

An espresso-milk sandwich.

A 112ft long chocolate train.

Raymond Blanc‘s favourite restaurants.

How to make piccalilli.

Sakir Gökçebag’s geometric compositions of fruit.

Bicycle-powered coffee.

The most useful kitchen gadgets.

Food GIFs.

A visit to Amsterdam.

Sicilian sweets.

A copy of the Canadian government’s guide to canning, from the Second World War.

How to make fake blood.

Make your own peanut butter.

A chef goes off at a food blogger.

Why the hipster enthusiasm for coleslaw?

The physics of coffee rings.

Guerilla grafting.

How to eat, according to women’s magazines.

Sue Quinn on Nigella Lawson.

These are courtesy of my Mum:

Is nutrition getting enough attention from development organisations?

The story of Britain through its cooking.

The Taste of Love.

Laser-etched sushi.

A botanist, a butcher, and a body.

Amazing manga plates.

Food Links, 24.10.2012

How healthy is raw milk?

Pesticides, bees, and governments’ unwillingness to introduce regulations.

A debate on the origins of opposition to GM crops.

Global warming has changed the fishing industry in southern Greenland.

Are lower pesticide residues a reason to buy organic?

Arguments in favour of national grain reserves.

Reclaiming our seed culture.

The world faces a steep decline in fish stocks.

Colin Tudge on small farms.

Using mushrooms to build cities.

How diseases are spread via the food chain.

Pigs are in crisis.

American fast food chains that don’t support the Republicans.

How long do you need to work before you can afford to buy a beer?

Crispin Odey, banker, plans on building a neo-Classical chicken coop.

Why fish need exercise.

The US election and the snack onslaught.

Crisis in the Greek food and olive oil industries.

Nathaniel Bacon’s ‘Cookmaid with Still Life of Vegetables and Fruit‘.

What is okonomiyaki? (Thanks, Mum!)

On misophonia. (I have this. It’s hell.)

The world’s fastest one-litre engine vehicle runs on cheese.

Ladies who drink.

The extraordinary invention of tabs on cans.

Vagina cupcakes.

Food typography.

Pumpkin pancakes.

Three burning questions about salt.

A new blog on pickling and preserving.

Cheese smuggling in Canada.

Christina McDermott on favourite food blogs.

A brief history of drinking and reading.

Delicious dishes with revolting names.

Berger & Wyse’s food-themed cartoons.

What’s the best shot for photographing food?

On dashi.

Bologna’s new ice cream museum. (Thanks, Catherine!)

Sam Woollaston cooks along to Nigellissima.

Cows respond to the Tim Noakes diet.

A recipe for pudding in verse, from Jane Austen’s family.

How to keep spices fresh.

Fashionable cafes in Paris.

How to eat breakfast cereal.

A recipe for challah.

Vogue plans to open a cafe in Dubai.

A reading of the ingredients in Kraft Dinner. (Thanks, Kelsey!)

Food Links, 17.10.2012

The UNEP report for World Food Day.

Bankers must be stopped from betting on food.

The number of people on food aid doubles in the UK.

Are we headed towards a food crisis?

Starbucks sells bad coffee, dodges taxes.

There’s been an increase in the amount of arsenic in American rice.

To match the Walton heirs’ fortunes, you’d need to work at Walmart for seven million years.

Farmers begin a mass slaughter as the cost of animal feed rises.

Drought in Spain is pushing up the price of olive oil.

A study of the meals chosen by prisoners on death row.

How to attract bees into cities.

Reflecting on the recent Tim Noakes scandal.

Mushrooming and the man who saved Prospect Park.

Sandor Ellix Katz: fermentation enthusiast.

A restaurant staffed by prisoners has just opened in Wales.

Reflections on being a vegetarian.

Snake venom wine.

The effects of nuclear explosions on beer.

Foreign bodies in food.

The Los Angeles Times‘s new food quiz.

Breakfast in Argentina and Chile.

The £250,000 kitchen.

Accounting for America’s new enthusiasm for avocado.

Amazingly wonderful surreal advertisements for pork, leeks, cress, asparagus, and celery. (Thanks, Mum!)

What makes chocolate so addictive?

Coping with lactose intolerance.

Lawrence Norfolk‘s top ten seventeenth-century recipe books.

The science of peeling hard-boiled eggs.

The Downton Abbey cookbook.

Eating in Burma.

Still lifes of food in art. (Thanks, Jane-Anne!)

Pubs and bars from the past.

Convincing fake meat?

Tim Hortons opens in Dubai.

Bring me the head of Ronald McDonald.

A recipe for carrot cake.

Favourite reader recipes in the New York Times.

Pairing novels with cocktails.

The science of baking with butter.

The middle-class hierarchy of sparkling water.

Matthew Fort reviews Nigellissima.

Why does everything taste like chicken?

How to make your own Nutella.

A blog dedicated to the drinks in Hemingway‘s writing.

Photographing famous food scenes in literature.

A toaster that toasts bread AND forecasts the weather.

How to peel ginger with a spoon.

The state of the jelly salad in America.

Good Americans

Alongside history, I majored in English and French. (The three, rather than two, majors were due to the fact that I would qualify to enter a scholarship competition organised by the French government to study on Réunion for a month, if I took French in my third year. I did, and I won.) In French we had a thorough introduction to literary traditions of France and her colonies. In English we had a thorough introduction to French literary theory.

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Food Links, 21.03.2012

How food aid for Somalia disappeared.

Around 70% of the antibiotics used in the US are on animals, not humans.

A Marmite shortage in New Zealand.

Hamburger wrapping paper.

The Greek potato movement.

Science + Cooking: From Haute Cuisine to Soft Matter, a series of lectures from the Harvard School of Engineering and Science, is now available on the iTunes U app.

The return of Britain’s forgotten foods. (Thanks, Simon!)

Everything you need to know about coffee in three minutes.

The Way We Ate.

Low carbon cuisine.

The Bike-a-Bee.

Eating penguins in Antarctica.

Could football fans go vegetarian?

The periodic table of meat.

Can bagels save Detroit?

The craze for Downton Abbey-themed dinner parties.

Edward Hirsch on cotton candy.

International cheese consumption. (Thanks Sarang!)

Cooking from A Thousand Ways to Please a Husband (with Bettina’s Best Recipes), published in 1917.

The complex world of soy products.

Paula Deen announces that she’s also the spokeswoman for a…Diabetes drug. Funny, that.

A useful guide to the shelf life of a variety of foods. (Thanks Mum!)

A vegetable orchestra.

Some fantastic posters on food produced by the American government during the Second World War.

Book plates: crockery inspired by favourite novels.

Very useful: on powdered and leaf gelatine.

Eight TED talks on food policy.

Delhi’s restaurant revolution.

The mac-and-cheese-o-matic.

The taste of sound.

Pasties of the world.

The politics of koeksisters.

A guide to Ethiopian cuisine.

Food Links, 08.02.2012

The World Food Programme spends £50 million on wheat from Glencore – a business which admits that it engages in food speculation, and despite the WFP’s commitment to buying its supplies from small farmers. But was Glencore the best option?

Mali faces a food crisis.

The future of food production – in Antarctica.

A new way for drug cartels to launder money: the fruit and vegetable trade.

An account of recent Egyptian history, from the point of view of Cairo’s Cafe Riche.

Commodities futures trading and market volatility – and the impact on food prices.

The link between political instability and food prices in Egypt.

Was the global food crisis really a crisis?

Early twentieth-century corsetry ads.

How to cook without a recipe.

The rise and rise of Belgian beer.

The strange appetites of Steve Jobs.

Jennifer Rubell’s food art.

Rethinking butter.

Iconic album covers recreated as pizzas.

The relative usefulness of poisonous food.

What do food writers eat when they write about food?

This is fantastic: They Draw and Cook is a collection of recipes illustrated by artists from around the world.

Last meals on death row.

The science of pickles.

An Ode to Pepper Vinegar.

Vegan foie gras. (Just non on so many levels.)

Pablo Neruda on soup.

So what exactly is Mexican street food?

Urban farming essentials.

Obesity soap.

Food Links, 18.01.2012

Why pupils at a Los Angeles rejected new, healthy school dinners.

Three utopian feasts at the School of Life.

America: the land of the free and the hungry.

Food trends that fizzled out. (I’m particularly sorry about Mupcakes.)

Bizarre: a Russian ad for Burger King.

The history of the Chinese take-away container.

A taxonomy of bread in New York.

The guerilla grafters.

Hmmm…. I’m not all that sure about this, but it’s interesting: the difference between ‘Western’ and ‘Asian’ food flavours.

Slow Food USA appears to have gone into meltdown. (Unsurprisingly: it’s based on an entirely misguided set of principles.)

Occupy the food system.

The making of Italian American cuisine. (Thanks, Mum!)

On the mallow plant.

Are supper clubs the future of the restaurant?

The shady world of sugar substitutes.

Paintings made out of spices and salt.

Kitchens from the 1950s.

January is be kind to food servers month.

The ten best non-burger fast food dishes.

The Philosophy of Food Project.

Tips for freezing stock.

In search of the endangered Melipona beecheii bee.

Introducing LUPEC, Ladies United for Preservation of Endangered Cocktails.

The most dangerous tea in the world.

This is really, really good: testing the belief that McDonald’s burgers don’t rot.

A toaster made from cinderblock.

Food Links, 04.01.2012

I’ve an article in the Christmas edition of the amazing Fire and Knives (this is Tim Hayward, its editor, deep-frying a turkey). In Cape Town, Fire and Knives is available at The President.

Flour: surprisingly dangerous.

A very, very long lunch at Noma.

Paintings of American food.

The Canadian Supreme Court rules that cheese must contain milk. Which is nice.

The Thanksgiving meal in pill form. (Thanks Mum!)

Political recipes, including JFK’s waffles.

Occupy Big Food.

Some thoughts on the history of cake.

A food adventure in Detroit.

Supper clubs in Wisconsin.

A chef takes a swipe at restaurant reviewers.

Vintage weight gain advertisements.

Is homemade always better?

How to make mustard at home.

The myth of ‘use-by’ dates.

How safe is silicone bakeware?

Community food enterprises – the model of the future?

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