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Posts tagged ‘poetry’

Food Links, 26.09.2012

How much food gets thrown away?

Visualising the relationship between food, water, and energy.

A food-growing workshop in George this weekend.

Is organic food worth the expense?

Emily Manktelow considers Emma Robertson’s Chocolate, Women, and Empire.

How banks cause hunger.

FoodPods.

Street food in the Muslim Quarter in Xi’an.

The strange history of Kraft Dinner.

Food waste facts.

The legacy of Chicago’s Milk Ladies.

Americans’ relationship with sugar.

The Los Angeles Halaal butcher with a largely Latino clientele.

The enthusiasm for American fast food in the Middle East.

Lawrence Norfolk on food and eating in fiction.

A cultural history of the apple.

The Gladiator Diet. (Thanks, Mum!)

Celebrating Rosh Hashanah in India.

A comprehensive guide to coffee.

The shape of the glass helps to determine how you drink beer.

Grilled cheese.

246 Common in Tokyo.

Marmite – superfood?

Cake in the office.

A poem about potatoes.

If in doubt, make tea.

Oreos adapted for different countries.

Campbells issues Andy Warhol soup cans.

Food and restaurant signs in Greece.

The world’s first pizza museum.

The return of temperance drinks in the UK.

Taipei‘s food scene.

Solar cells powered by…spinach.

How test bicarbonate of soda and baking powder for freshness.

Ideas for using up stale bread.

The world’s shiniest fruit.

Photographs of sandwiches.

Eighteenth-century kitchen gadgets.

Foodie Pseudery (28)

Although I usually cringe a little when chefs describe cooking as an art, there is part of me which understands exactly what they mean: cooking and baking can feel as creative as drawing, sewing, or writing. I’m not surprised, then, that a chef in San Francisco has developed what she calls ‘poetic culinaria’. This is a concept with the potential to be sublime, but which seems to be, at least in this fawning article in the Wall Street Journal, ridiculous.

Last month, [chef Dominique Crenn] was walking her boxer and two Chihuahuas in Buena Vista Park with a friend while they discussed an impending state ban on foie gras, pate made from the livers of force-fed geese and ducks. Ms. Crenn said she then spied a bird’s nest in a tree.

‘That’s it. I must begin again,’ without foie gras, she thought. It struck her that a dish, titled ‘Birth,’ using the remnants of her foie gras supply combined with a bird’s nest, would represent a new beginning.

On Saturday morning a week later, Ms. Crenn experimented with some elements for “Birth.” She dropped a purée of corn and melted foie gras fat into liquid nitrogen to create little frozen balls that looked like eggs. She also melted chocolate with porcini powder and streamed ribbons of the mixture into cold water to form thin branches.

While a team of five raced through chores, Ms. Crenn appeared in a deep calm as she recreated foie gras beads and chocolate ribbons. The moment she completed a task, she darted out of the kitchen with ninja-like alacrity, perhaps reflecting her 10 years of judo training, and returned with materials for a new task.

Juan Contreras, her 29-year-old pastry chef, immediately critiqued it, suggesting she should have used branches of salsify instead of chocolate. For a split second, Ms. Crenn’s girlish enthusiasm wilted, her deep-set eyes turned downcast, a flash of vulnerability that vanished as quickly as it came.

Food Links, 09.05.2012

Why wasting animal protein is unethical.

A pink slime timeline.

How to build your own food empire.

The flagrant LIES told by food writers about how long to cook onions.

A limerick about toast.

Food in South Korea.

Japan’s best street food.

How McDonald’s explains the world.

Technology and the transformation of the American dairy industry.

How to stop overfishing.

What is lampredotto?

The strange dietary habits of the Romantic poets. (Thanks, Sarang!)

Wallace Stevens on peaches.

Bacon-filled macaroons.

An introduction to West African cuisine.

The cupcake ATM.

The most common cooking mistakes.

Three ways with sea vegetables. (Thanks, Mum!)

An anti-baking manifesto.

How to eat a roast dinner.

The world’s ten best cities for food.

Scorpion lollies at Selfridge’s.

How to cook a giant slender-tailed cloud rat.

Betty Crockers over the course of the twentieth century.

Paleo fast food.

Ten facts about flavour. (Thanks, David!)

Pop culture cookies.

America. Made out of frying pans.

The dishes that Mark Twain missed when he was abroad.

A Georgian gentleman on dinner.

Eat more fruit.

How restaurants are named.

Is it time to stockpile maple syrup?

Six rules for dining out, by a frugal economist.

Anthony Bourdain on food-loving hipsters.

How to make custard in the microwave. (Thanks, Simon!)

Food Links, 25.04.2012

Famous explosions recreated with cauliflower.

Bertha Haffner-Ginger, godmother of the Mexican food craze.

How climate change is transforming the wine industry in the Old World.

How agriculture and the food industry are responding to Ireland’s high levels of unemployment.

An egg sandwich.

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Food Links, 22.02.2012

Why we can end world hunger. And famine looms in the Sahel. Again.

A guide to restaurants according to how they treat their employees.

Walmart’s slow take over of the American food system.

What to eat while watching Downton Abbey (which is about to begin in South Africa).

Peta has tofu for brains.

A menu change sparks class conflict in Stoke Newington. (Where else?)

Mountain Dew can dissolve mouse carcasses. Nice.

The psychology of cupcakes.

A dream of toasted cheese.

Charles McIlvaine, pioneer of mycophagy in America.

Bruised cakes.

Everything you need to know about different cuts of meat.

Why gluten-free diets are over-hyped (unless you have coeliac disease, obviously).

The very worst of British cuisine.

Changing patterns of bush meat consumption in Gabon.

Communal eating.

Terry Wogan considers the catering at the BBC.

Books written on rice.

The true cost of winter tomatoes.

How much would you have to eat to rupture your stomach?

The rampant corruption in the Italian olive oil industry. (Thanks Isabelle!)

I’m not all that sure about this advertising campaign to end obesity in Georgia (in the US).

Will vegetarianism save the planet?

Crisps taste better if you open them from the bottom.

In 1977, Andy Warhol almost opened a fast food joint – and nine other failed New York restaurants.

Bees without Borders.

The curse of the Michelin star.

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, 11.01.2012

Capetonians! Worried about the rolling blackouts threatened by Eskom over the next few weeks? Fear not, and join this amazing workshop on Sunday to learn how to make your own hot box.

A Child’s Larder of Verse.

Matthew Fort demonstrates why the UK government’s Change for Life programme is serious bollocks.

Thanksgiving-like holidays around the world.

What do we really mean by ‘organic’ food? (Thanks Mum!)

How the meat industry re-brands itself.

How British supermarkets fare abroad. (Not well.)

Food and provenance.

A poem about cheese. And a woman.

Tea in Britain and the thirteen colonies – with lovely pictures.

Behind the scenes at a flavouring factory.

How the Obamas are changing the way Americans eat.

Eat leftovers and save the world.

Producing food from waste.

The ten best food moments from film.

Extreme locavore-dom.

Diners and American politics.

New York’s juice bar craze.

How to shuck an oyster.

A project to rehabilitate prisoners by teaching them how to cook.

Eat more kale.

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