Food Links, 17.04.2013
Oxfam’s ‘Behind the Brands‘ report.
What to eat.
Why Michelle Obama’s Let’s Move tour may not succeed.
The right-wing agenda of Eden Foods.
How America gained weight between 1985 and 2010.
Whither the American food movement?
Insects: food of the future.
Gwyneth Paltrow’s faddy diet is very, very dangerous. (And why she’s an evil genius. Possibly.)
A short film about New York’s ‘canners‘.
Sustainable pig farming is possible.
Generational attitudes towards sushi and gay marriage.
Why we should eat wonky fruit and vegetables.
The rise of China’s tomato industry. And Asda’s ‘Italian‘ tomato puree comes from…China.
Surprising facts about fast food.
The rediscovery of home bread making in Italy.
An attempt to remove Italian words from a menu in a Quebec restaurant.
The joy of cauliflower.
What causes beef rainbows?
Sales of golden ale increase.
Making little cakes with Martha Washington.
In praise of lentils.
Africa is a Country launches a new series on African cooking.
Where to buy the best toasted cheese in London.
Seb Emina on breakfasts in literature. (Thanks, Sarang!)
Different McNugget shapes have names.
The best TV shows.
Human-shaped gummi bears.
Madeleine, or biscotte?
Bread- and pastry-making in Lebanon.
How to make your own mozzarella.
Aging wine in the sea.
A review of The Art of the Tart.
The food and drink of Pompeii and Herculaneum.
The Adria brothers’ new restaurant.
The fad for cereal milk.
The resignation cake.
These are courtesy of my Mum:
The self-stirring saucepan.
Goblin-Proofing One’s Chicken Coop.
On Fanny Cradock.
Not sure about the book-cakes (would rather have hot-cakes) but solving the mystery of ‘rainbow’ beef is great! 🙂
That article is SO interesting.
Thanks for including my review in your list. Haven’t been through the links yet – I usually lose part of the day as there is so much excellent reading material.
You’re welcome! I was particularly interested in your review because I seem always to be on the point of buying The Art of the Tart. I have a short, little book on tarts and pies by her, but have never actually cooked anything from it. I think I should.