Skip to content

Posts tagged ‘coffee’

Food Links, 08.05.2013

More Britons than ever before are dependent on food banks.

The $1 McDonald’s meal has failed to lift sales.

Bananas and oil in Ecuador.

How safe is American meat?

Tesco pulls out of the US.

A history of United Farm Workers.

A fat-fuelled power station.

Cheddar cheese is to be used as security for a pension fund.

David Chan, who has eaten at 6,297 Chinese restaurants.

Rogue sugar shacks in Quebec had best be on their guard.

The Ghanaian food revolution.

Cook it Raw.

Cooked is only half-cooked, at best.’

Where to have afternoon tea in Cape Town.

Has the cupcake boom gone bust?

The 1961 Artists’ and Writers’ Cookbook.

Lessons from a month of being vegan.

The new wave of London street food.

The day coffee stopped working.

A scratch-and-sniff food magazine.

Romain Jimenez, toasted cheese seller.

Tea and flies with Kermit the Frog.

Pantone for chocolate lovers.

A 15,000 year-old pot for making fish soup.

How do you pronounce ‘scone‘?

A beer drinker’s guide to Bratislava.

Almond pudding.

Rediscovering Russian food and produce.

A cafe built out of recycled cardboard.

Literary beers.

The man who invented the thermos flask.

Book cakes.

Elaborate latte art.

A brief history of sausage rolls.

Hipster Meals.

New York Times‘s correspondents describe their favourite watering holes.

The cake that looks like a Mondrian painting.

Eighteenth-century sugar cakes.

Avocado buttercream.

How to make a sweet souffle.

Skeleton sushi.

Twenty strange things to eat.

A Russian TV chef has apologised for comparing chopping herbs to the slaughter of Ukrainian villagers. As you do.

Just nipping out…

Kindly readers! I leave you for the briefest of sabbaticals over the next fortnight. It is the end of term and I am so tired that I added orange juice to my coffee this morning and took a good thirty seconds to work out why it tasted so odd.

So I am going to the seaside to regain both my sleep pattern and my sanity. I shall return with posts on the cult of authenticity, modernism, and what baked goods have to do with Afrikaner nationalism.

Here is a dancing pony:

This video comes courtesy of my friend Ester.

And here are some links to keep you going while I’m away:

What 2,000 calories look like.

A new culprit in China’s tainted milk saga.

What horsemeat and fish tell us about Europe.

Conflict over food at Guantanamo.

Horsemeat in…chicken nuggets.

In the US, the meat industry consumes four-fifths of antibiotics.

The truth about ‘organic‘.

The dangerous Lenape potato.

Kraft macaroni cheese is really very bad for you.

The language of food politics.

Digging up the buried beer at Hotel Timbuktu.

This is ridiculous: more than $1,500 for coq au vin.

The world is drink cheap, nasty coffee.

On Elizabeth David.

The new fashion for kale.

Forgotten Foods of New York City.

Five of the best bakeries in London.

Modernising Brazilian cuisine.

Korean fried chicken.

Coffee art.

Cake decorating made easy.

Why are French people drinking less wine?

A history of the measuring spoon.

A tea bag invented for use on airplanes.

Mexico City‘s wholesale market.

An all-cheese toasted cheese.

The moose cleanse.

Fuchsia Dunlop on papery dried shrimp.

South African whisky – surprisingly good.

See you soon xx

Food Links, 13.03.2013

The commodity with the sharpest price increase this year? Tea.

Two articles on the ethics around eating quinoa.

Man-made meat.

How Americans buy food.

Rum replaces champagne in Britain’s basket of goods used to calculate inflation.

Honey laundering in China.

America’s agriculture is less productive than Bangladesh’s.

Pret a Manger’s very bad employment policies.

Why we should worry about Tesco‘s ‘indie’ coffee chain.

The trouble with fructose.

Are all calories equal?

The argument for introducing bison to the British countryside.

Why the Paleo diet is daft.

Chicago‘s lion meat scandal.

Fiction for people interested in food.

A review of EC Spary’s amazing looking Eating the Enlightenment.

A day in the life of a hamburger.

Jeffrey Steingarten bakes perfect coconut cake.

My African Food Map.

Seventy-year-old lard.

A table of prohibited substances.

Seven diets in seven days.

Israeli doughnuts.

Part of Chez Panisse burns down; Noma poisons some of its customers.

A chart for making cinnamon buns.

Eleven facts about Guinness.

Edible bonsai.

The tyranny of dining out.

Milky coffee.

London’s first cat cafe is set to open. (Thanks, Isabelle!)

Why you should add vodka to your tomato sauce.

How to make your own buttermilk.

Oral Sadism and the Vegetarian Personality.

These are all courtesy of my Mum:

Are organic tomatoes more nutritious?

Bird-friendly farming.

Introducing Fairtrade products to African markets.

A Victory Garden featuring superheroes.

Food Links, 27.02.2013

India’s rice yields are up – why? And some reservations about the report.

Andrew Rugasira‘s Good African coffee company in Uganda, and the politics of aid.

Who owns the organic industry?

Goat, donkey, and water buffalo meat have been found in South African meat products.

Jay Rayner on the thuggish power of British supermarkets.

Most people who think they’re gluten intolerant, aren’t.

Is the ready meal part of Britain’s culinary heritage?

The Food Standards Authority has not authority.

A horsemeat burger comes second in a blind taste test.

Create – a restaurant praised for being an example of David Cameron’s ‘big society’ – closes down.

The gluten-free fad.

The Lunch Lady of Ho Chi Minh City.

Below the covers of recipe books.

The San Francisco Chronicle‘s war on bad coffee.

Grandmothers from around the world share their favourite recipes.

Beans from the sixteenth century have been found in the Vatican.

The world’s earliest written recipe?

Jim Crace digests Paul Hollywood’s Bread.

The opening of a branch of Krispy Kreme causes havoc in Edinburgh.

Some coffee contains more caffeine than energy drinks.

Eating in Istanbul.

This is the end times: the Jimmy Choo cup holder.

The surprising usefulness of emu oil.

Dumplings from around the world.

Chocolate and wine…in one bottle. Urgh.

Food additives are not all bad.

Why you shouldn’t store ammunition in an oven.

Ice cream-shaped pom poms.

Breakfast recipes from the Smitten Kitchen.

The Levinsky Market in Tel Aviv.

Why do Americans eat pancakes for breakfast?

Ben and Jerry’s has a graveyard for discontinued flavours.

A 1938 advertisement for Ovaltine.

Hitler’s food taster give an interview.

Shortbread teabags.

Food Links, 13.02.2013

For more on the horsemeat scandal: understanding the risk of eating horse; John Harris on what the scandal tells us about poverty in the UK.

The impact of heat waves on harvests.

Honest junk food advertising.

On the antioxidant myth.

Big Food is undermining public health policy.

Food prices are set to rise in Egypt.

Why food companies should pay their taxes in developing nations.

The potential benefits and dangers of the global rage for quinoa.

Mountain Dew has launched a breakfast drink.

How Big Food controls America’s food system.

The Breakfast Bible is published this week: a review of the book, and more on its author.

The imperial cuisine of the Netherlands.

Why smuggle garlic?

Ideas for cooking with blood oranges.

The rise of the new food magazines.

Inside the robot restaurant.

The best croissants in Paris.

Walter Cronkite on the kitchen of the future.

An interview with Maricel Presilla.

Why the fashion world loves Diet Coke.

Surprise meringues.

Elvis Presley‘s eating habits.

The curry chefs of Brick Lane.

Tyrannical tasting menus.

A quiz for Lent.

How to make scientific salad dressing.

Why the British enthusiasm for American food?

Devise your hipster restaurant name.

Famous foods invented by accident.

Julian Baggini on coffee.

How the Snickers bar has changed over time.

In praise of old cooking inventions.

Barista slang.

A food writer finds his first review.

How to make your own fruit leather.

Food Links, 06.02.2013

The rise of food banks in Britain.

Why is there corn syrup in Coke?

The scanty evidence for the health benefits of energy drinks.

What you need to know about sugar.

Modernism, modernity, and the Automat.

How Fidel Castro learned how to make Irish coffee.

Tim Hayward on dude food.

Who picks your tealeaves?

William Cowherd, the Beefsteak Chapel, and the origins of British vegetarianism.

Is sea salt better than ordinary table salt?

Ten odd examples of health food.

Turning a life around with pie.

The rise of caffeinated foods.

Cheese-making is around 7,000 years old.

How to roll pastry.

The man who collects sweet and chocolate wrappers.

The 1692 Women’s Petition against Coffee.

When does food become ‘foreign‘?

London is to get its own kitten cafe.

Strange fad diets.

Game of Thrones is to get its own craft beer.

Dr Who teabags.

How good should cooking-wine be?

Washington DC‘s landmarks in chocolate.

The guide to hipster food.

A guide to dim sum.

The surprisingly fashionable persimmon.

The word’s best chocolatiers.

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, 09.01.2013

How Walmart is eating up the food system.

The implications of fracking for America’s food supply.

A guide to the Svalbard Global Seed Vault.

Eating won’t give you cancer.

Food maps.

A guide to the hot chocolate of Belgium.

On the wildly popular Mission Chinese Food in New York.

Chocolate and coffee. Yum.

Eating offal in Japan.

The story of nutmeg.

How to eat a mielie in ten seconds.

A guide to eating in Seoul.

The rise of the supper club.

Mark Bittman on dal.

Real, working toy stoves for children.

Eating raw food.

How to cook a 14 inch-wide mushroom.

Edible design.

Mark Bittman on mushrooms.

What to eat in Kuala Lumpur.

How to make burrata.

Food in fiction.

Felicity Cloake on biryani.

How to make your own literary cocktails.

In praise of Meyer lemons.

The most amazing bars around the world.

How to make your own tofu.

These are courtesy of my mum:

Photographs of bread in Kashmir.

The Rahmens.

Reflecting on THAT New York Times review of Guy Fieri’s new restaurant in Times Square.

Food Links, 02.01.2013

Public service announcement: Yesterday, thousands of Capetonians lost their homes in a devastating fire which swept Khayelitsha and Du Noon. Equal Education is collecting non-perishable food, clothing, blankets, and, particularly, baby food and clothing for the victims. Donations can be dropped off at The Bookery (20 Roeland Street).

What food activists should focus on in 2013.

Trish Deseine’s wish list for the new year.

Growing food in the desert.

The strange ingredients of 2012.

Why can’t India feed its people?

Food infographics from 2012.

The declining sales of organic produce.

The legacy of a mission orchard in Tucson, Arizona.

Can soup make Detroit a better city?

On Chicago‘s urban farm district.

The Pig Genome Project and bacon.

Tim Hayward on the vogue for the local.

Why ‘natural‘ snack foods aren’t all that ‘natural’.

How precise do recipes need to be?

Super cheap caviar.

Why does Britain love instant coffee so much?

Fifteen of Africa‘s favourite dishes.

An interview with Deb Perelman of Smitten Kitchen.

Why preserves are back in fashion.

Coffee as a remedy against the plague.

A sensory wheel for rooibos tea.

Cadbury’s non-melting chocolate.

A silk scarf that looks incredibly like bacon.

Hemingway’s favourite cocktails.

Anatomical pastries.

The New York Times reviews Bee Wilson’s Consider the Fork.

Poets‘ favourite recipes.

The pop-up restaurants of Buenos Aires.

Why Coke cost a nickel for seventy years.

Did the Dogme manifesto *really* change Danish cooking?

Martha Stewart, beloved of hipsters.

How food is made to look good on television.

How best to juice a lime.

The rise of eating competitions.

Unusual cooking techniques.

These links are courtesy of my mum:

Treacle‘ from animals?

The International Banana Club Museum.

Medieval stoves.

Why do Japanese politicians wave fish?

A love story in fifteen cookies.

The world’s biggest wholesale fish market – in Tokyo – is to be redesigned.

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.

Follow

Get every new post delivered to your Inbox.

Join 6,772 other followers