Food Links, 15.04.2015
Fresh produce from a community garden in Gugulethu, Cape Town.
- In praise of the food bank manager.
- Rising temperatures may deplete fish stocks in the North Sea.
- Fighting racism through cooking kebabs.
- We all need to eat less meat.
- ‘The Kraft/Heinz deal makes it “even more difficult for us to envision a world where we [have] a competitive market for food”.’
- An overview of South Africa’s food systems.
- Remaking pre-colonial American cuisine.
- The libertarian embrace of the local food movement.
- Recipes in newspapers from World War One.
- India’s complicated relationship with alcohol.
- Flavour and nutrition.
- There is a market for ugly produce.
- Tracing the history of peanut allergies.
- Sound and taste.
- Food safety and fermentation.
- Cricket flour.
- ‘The USDA’s National Agricultural Library hosts the Pomological Watercolor Collection, which contains images of different varieties of fruits and nuts, commissioned between 1886 and 1942.’
- The Four Seasons Restaurant and the invention of the power lunch.
- The invention of curry.
- Persuading shoppers to use trolleys.
- A defense of the breakfast sandwich.
- The man who brought KFC to Britain vows never to eat it again.
- ‘The pizza could be as popular a snack as the hamburger if Americans only knew more about it’.
- How to make hash browns.
- How to make maple syrup.
- How to use up sweet potatoes.
- How to use up molasses.
- How to use up milk.
- How to clean your kitchen.
- Coffee in space.
- ‘Texans and Vikings: not as different as one might think.’
- The eighteenth-century vogue for asses’ milk.
- Why truffles smell so interesting.
- Unusual drinking experiences.
- New cooking skills.
- Photographs of Streit’s matzo factory in New York.
- ‘Braun claims that he’s been riding his horse to the Taco Bell in Allen since he moved to the area eleven years ago.’,
- All about vinegar.
- Revisiting Marco Pierre White’s White Heat.
- The joy of vegetarian cooking.
- Tracing the history of rice pudding in the New York Public Library’s menu collection.
- A month of being vegan.
- Powdered peanut butter.
- Daag.
- ‘I do love watching the oblivious rich in surroundings of acute bad taste masquerading as good.’
- The Birth of Saké.
- A brief history of tea sets.
- Books made out of gingerbread.
- Peanut butter and jam muffins.
- How to shower in a Portland coffee shop.
- Cooking with Jane Austen.
- A Japanese doughnut museum.
- Embrace burned toast.
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Tangerine and Cinnamon 
Reblogged this on fashion.
Another fascinating list as usual Sarah, I love the story about the girl using herbal essences in the cafe toilet…and a wonderful interview with the Four Seasons owner…thanks again!
So glad you like them! -Sarah