A history of El Bulli.
Oh dear – it would seem that Zabar’s lobster salad doesn’t contain any…lobster.
Duck hearts on toast.
On food, design, politics, and the counterculture in 1960s San Francisco.
Hamburgers from McDonald’s don’t age….
On cooking in a small kitchen.
The Royal Academy has a new restaurant.
How utterly bizarre: a restaurant in the Ukraine which serves only pork fat moulded in a variety of forms (including Van Gogh’s ear and Marilyn Monroe’s lips).
A history of milk.
‘cookery as the counterfeiter’s art: dietary restrictions reframed as sensory surrogates’ – a dinner for vegetarians and omnivores in which it’s impossible to tell meaty and non-meaty dishes apart.
How drought becomes famine.
The science of beer.
John Crace digests Gwyneth Paltrow’s Notes from my kitchen table. Read and weep.
Is it cheaper to be a meat-eater, vegetarian, or vegan?
The New York Times argues against increasing efforts to prevent scrutiny of factory farming in the US.
This enterprising chef has written a recipe book about chillies and climate change.
Who should control the world’s seed supply: farmers or
the evil empire Monsanto?
I don’t have much time for PETA, and this ad simply confirms my annoyance.
Adults’ height is a reliable indicator of childhood disease, nutrition, and poverty. Height improved all over the world after the middle of the twentieth century – but a recent study suggests that in the past two decades the average height of women in very poor countries has been falling.
The Guardian describes the royal wedding menu.