Why cupcakes must not be allowed to take over International Women’s Day. (Thanks, Ella!)
Top five meat substitutes.
This is fantastic: the Walkin Kitchen.
Giving battery chickens a second chance.
Cooking sous vide at home. (With thanks to Dan Kemp.)
Why cooking on clean stoves will improve health and save lives.
American meat consumption has actually dropped by twelve percent over the past five years.
The mass production of communion wafers. (Thanks Mum!)
One day, you will play video games with a pig.
How to choose the perfect chicken.
The decline of the pop-up restaurant and the rise of the no-choice restaurant.
Five packaged foods you never need to buy again.
The Darth Vader burger.
How to keep avocados from turning brown. (Thanks Dad!)
No maple syrup by 2100?
The US army has made a sandwich that stays fresh for two years.
How to survive the midwest: a guide for vegetarians.
Cupcakes: more dangerous than you would imagine. (Thanks Jane!)
The makers of Twinkies are (financially) bankrupt. (Here’s a quick look at some of their other products.)
Barbara Demick on Kim Jong-Il’s eating habits.
Marshmallows: the new cupcakes?
A fork in the road for Slow Food USA?
The growing vogue for chia seeds.
The countries that eat the most and the least.
An interview with the Skint Foodie.
So what’s really in diet soft drinks?
This is ridiculous.
Other ways to use Angostura bitters.
I’m away this week and will be spending the rest of the month eating. Hurrah! But I leave you with some holiday reading:
A ‘Jewnitarian‘ Christmas.
How to bake two perfect Christmas cakes: by Felicity Cloake and Edd Kimber. (This is an interview with him.)
David Lebovitz on Christmas in France.
Seventeenth-century decorations for mince pies.
A frugal Christmas cake for the recession from the Observer.
Yum – panettone.
Eva Wiseman on the Christmas sandwich.
Making Estonian blood sausages for Christmas.
It’s time to make latkes.
Christmas recipes from Nigel Slater, Giorgio Locatelli, Sam Harris, and Jacob Kenedy.
Two of my favourite things: stollen and egg nog.
Christmas in Mexico.
Christmas recipes for those of us sweltering in the southern hemisphere.
Also, the Design Indaba magazine’s theme for its final edition of the year is food and design. Do take a look. (I’ve a piece in its Food Fight section, but don’t let that put you off.)
See you in 2012.
Food posters from the past.
The Key Sandwich Personalities survey.
How to make sushi.
Beer and butchers in the United States.
A short introduction to the bunny chow.
A retrospective of Sainsbury’s own label food packaging. (Ok, so most of it is food packaging.)
What should you do with invasive plants? Eat them.
The toast sandwich. (Thanks, Melissa!)
A brief history of that most bizarre of American culinary traditions, the sweet potato and marshmallow casserole.
Mark Bittman waxes lyrical on brown rice.
Liverpool opens its first dry bar.
More than three quarters of the honey sold in the United States doesn’t contain…honey.
How to make your own bitters.
Shark fin soup may be removed from menues permanently.
Michael Pollan’s Food Rules has been re-issued, now with beautiful illustrations. (Thanks Ester!)
Eating a traditional Mongolian feast.
Are apps making recipe books obsolete? (With thanks to Dan Kemp.)
A Christmas pudding survives the South African War.
Harvesting brown sugar in Mauritius.
The truth about right wing politics and cupcakes.
If you read any of these links, please make it this one: why being vegetarian is not a political choice.
The worst recipes ever.
Baking + the Tube = genius.
A history of pineapples in London.
Ferran Adrià has written a recipe book for families.
On the food served at festivals in India. And what do you eat at Diwali?
Interesting ice cream flavours.
The origins of anti-margarine laws in the US.
The psychology of yogurt.
Is a burrito a sandwich?
The appeal of novelty carrots.
On cooking from the first edition of Mrs Beeton’s Book of Household Management.
Fifty of the world’s best breakfasts. (Thanks, Sarang!)
Occupy the pasture.
These five links are courtesy of my eagle-eyed Mum:
On food as inspiration for fashion.
Moments of Zen in Sam Sifton’s restaurant reviews.
How to make apple-free apple pie.
On TV dinners and the making of an American identity.
‘It’s very difficult to define’ – the Staggers attempts to pinpoint what is meant by ‘British food’. And gives up.
Eating while black: on food and race.
The Middle Class Handbook considers the rise of strange snack foods.
McDonald’s removes McFalafel from its menu in Israel.
Twelve signs that we’re running out of food.
David Lebovitz lists ten strange things to be found in French supermarkets.
We need a ‘brave new menu’ to be the basis of a sustainable food system.
Surprisingly, America doesn’t consume the most meat in the world – take a look at this fantastic infographic to see which country does.
Where do baby vegetables come from?
The equitable redistribution of rigatoni. (Thanks, Mum!)
What are the chances of substitutes – like seitan and soy – replacing meat in our diets?
Check out Nourish – an amazing project aiming to raise awareness about food and sustainability in schools and communities.
‘encouraging agricultural diversity and local food production – particularly of vegetables – can help communities boost their self-sufficiency and protect vulnerable populations from price shocks’. In other words, the diversity and quality of the food supply are more important than quantity in ensuring food security.
Ferran Adria has written a book about cooking staff meals.
Where is all the safe drinking water?
This is the most amazing project: what we eat.