Posts tagged ‘Antarctica’

Science + Cooking: From Haute Cuisine to Soft Matter, a series of lectures from the Harvard School of Engineering and Science, is now available on the iTunes U app.

The return of Britain’s forgotten foods. (Thanks, Simon!)

Everything you need to know about coffee in three minutes.

The Way We Ate.

Low carbon cuisine.

The Bike-a-Bee.

Eating penguins in Antarctica.

Could football fans go vegetarian?

The periodic table of meat.

Can bagels save Detroit?

The craze for Downton Abbey-themed dinner parties.

Edward Hirsch on cotton candy.

International cheese consumption. (Thanks Sarang!)

Cooking from A Thousand Ways to Please a Husband (with Bettina’s Best Recipes), published in 1917.

The complex world of soy products.

Paula Deen announces that she’s also the spokeswoman for a…Diabetes drug. Funny, that.

A useful guide to the shelf life of a variety of foods. (Thanks Mum!)

A vegetable orchestra.

Some fantastic posters on food produced by the American government during the Second World War.

Book plates: crockery inspired by favourite novels.

Very useful: on powdered and leaf gelatine.

Eight TED talks on food policy.

Delhi’s restaurant revolution.

The mac-and-cheese-o-matic.

The taste of sound.

Pasties of the world.

The politics of koeksisters.

A guide to Ethiopian cuisine.

Feb 29

Food Links, 29.02.12

How and why food habits change.

Is there such a thing as vegetarian Parmesan?

Why Fairtrade won’t fix the food system.

How should governments regulate our sugar intake?

How to cook after a catastrophe.

The first World Pasty Championships at the Eden Project in Cornwall.

This is HILARIOUS: the Food Quiz.

The absurdity of the Michelin guide – and the concept of ‘fine dining’.

How to dye yarn with Kool-Aid.

You can’t taste in space.

Why attempts to curb salt intake are misguided.

Chefs help to improve the food served at schools in Seattle.

Some Peruvian recipes.

The cake pop craze.

The funny thing about food fraud.

This is a fantastic review of The Delauney by Marina O’Loughlin.

I don’t understand why chefs still accidentally cook poisonous mushrooms.

Designer hot dogs.

An account of the American sunflower oil industry.

Why pepper? (Thanks Mum!)

Cooking with Joël Robuchon.

Lucy Mangan on Heston Blumenthal’s new TV series.

Scientists re-create the whisky taken to Antarctica by Ernest Shackleton.

The cult of bonkers birthday cakes.

The beauty of breadcrumbs.

Is Walmart the answer to food deserts?

The four most common mistakes in cooking bacon.

Why do we heat oil before cooking with it?

About half of the fresh fruit eaten in the US is imported.

Kathryn Hughes reviews a new history of dieting.

The sublime and scandalous world of olive oil. (Thanks Isabelle!)

The best food scenes in movies.

Iranian bread.

A McDonald’s burger in a rice cooker.

Feb 8

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.