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Posts tagged ‘menu design’

Food Links, 18.04.2012

Syllabub revisited and sugar plum theories.

Maslow’s hierarchy of crisps.

The pros and cons of coconut milk.

Redefining Mormon cuisine.

Old fashioned remedies for weight gain.

The ento box.

Why some bus stops may soon smell like baked potatoes.

Cupcakes are ruining everything. (Thanks, Elizabeth!) And the problem with cupcake feminism.

In praise of rice and beans.

It’s all about bacon. (Thanks, Mum!)

The Americanisation of ‘ethnic’ food.

On cold toast.

I’ve a piece on Woodstock in April’s edition of Crush.

A cat eating corn on the cob. For Life Magazine. I know. I know.

Why we should embrace moderation in what we eat.

Menu design in America, 1850-1985.

The end of cheap coffee.

The Grand Canyon bans bottled water – and annoys Coca Cola.

Fennel facts.

On Elizabeth David.

The quickest, easiest way to cook a hot meal without a kitchen.

Gourmet gaming.

Badaude on how to cure a hangover.

The future of chocolate.

The secret to cheaper, greener local beer.

Why are there so few top female chefs?

Seven secrets about baking powder.

Natural and Dutch-process cocoa.

Eric Schlosser on food and class.

Food Links, 14.09.2011

The Observer profiles Britain’s new young farmers, Sarah Boden, Ed Hamer, and Richard Thomas.

Check out Sonia Cabano’s review of the Toffie Food Festival.

A slide show of New York’s hot dogs.

There is such a thing as honey laundering.

‘An additional Walmart Supercenter per 100,000 residents increases average BMI by 0.25 units and the obesity rate by 2.4%.’ And there are fifteen more amazing/appalling facts about Walmart here.

On changing attitudes towards restaurant staffs’ tattoos.

David Lebovitz discusses his favourite pudding recipe books – and is interviewed by the Financial Times.

Consider chocolate.

A brief history of menu design in the United States.

A list of favourite French recipes by Julia Child.

Jay Rayner interviews David Tanis, the head chef at Chez Panisse – and here are some of Tanis’s recipes.

On the history of biscuit embossing.

It would seem that the company providing food parcels to the poor in Britain…has links with the Tories. Funny, that.

Rene Redzepi explains the thinking behind his Mad Food Camp.

These flags made of food are surprisingly lovely.

More from What I Eat: Around the World in Eighty Diets.

How to chop an onion. (Thanks Mum!)

The perils of restaurant reviewing.