Food Links, 15.02.2012
South Africa seems set to introduce laws to control the fat and salt content of food.
No wonder the middle classes feel besieged – the price of muesli has increased steadily over the past five years.
It’s Shrove Tuesday/Fat Tuesday/Mardi Gras/Carnevale next Tuesday – what to eat in Venice.
How long does food last in the fridge?
South African Cookery Made Easy, by Mrs PW de Klerk.
Radio for food nerds: the Kitchen Cabinet.
The growing popularity of American Chinese food in…China.
On the opposition to GM crops.
Is the best burger in the world Japanese?
The potentially deadly perils of food writing.
A review of the Fleet River Bakery, Holborn.
Music + food = Turntable Kitchen.
Matthew Fort’s thoughts on leaving the Guardian.
How to make a better toasted cheese sandwich.
A history of the rise of Walmart.
Why is Bolivia a McDonald’s-free zone?
The whiskey flavour map.
Drinking with Faulkner.
The US government’s secret string bean agenda.
Public health posters. (Thanks Milli!)
A tour of the world in whisky.
Why there’s nothing wrong with MSG.
Twelve (potentially) useful hangover cures.
The revolutionary origins of Philadelphia pepper pot.
The flavour network.
Sugar of lead.
I’m loving your blog. Such a salamgundi of food writing. What do you make of shipping in celebrities as ‘executive chefs’? Malton is a small Yorkshire market town with a couple of decent restaurants and a growing food festival. Does it need professional Yorkshireman to swan in? Does this qualify as food pseudary
Oh wow! Thanks! You’re enormously kind. You know, I’ve been thinking about the whole phenomenon of the ‘executive chef’. Myself, I tend to define foodie pseudery has generally bad and pretentious writing, but I suppose that this is a variety of it. I agree with you, the Malton festival would probably do just fine without James Martin (and I must admit I don’t get the fuss about James Martin).
And what a great website – I’ll definitely consult it when I’m in Yorkshire next.
I suppose our website applies the same principal of Food Pseudary to restaurant food. We call it Squidbeakery (see where our name comes from at the bottom of the home page). The ultimate in Squidbeakery was a meal we ate at Geranium in Copenhagen. Check it out here.
It combines Squidbeakery with Food Pseudary. You will likeN their mission statement:
…’Dynamic means force and stands for the living formative forces of nature. These forces are not visible, but their biologic “footprints” are. The effects can be seen if one learns to observe and understand the connections between the formative forces and the physical matter of all organisms.’
Oh that is glorious! (And awful.) I LOVE squidbeakery. I shall use the term frequently.