- There’s something in this article about how “dirty” food is for the rich and stupid that needs expanding on: how it builds cultural capital to eat trashy food if you’re rich but frowned upon if you’re forced to do it because you live in a food desert. I can’t help but feel it links to the long history of “slumming” from the 1800s, that same mix of voyeurism, exploitation and social paranoia.
- Only one in five millennials has tried a Big Mac. The Wall Street Journal points out how the Golden Arches are failing to keep pace with the demand for higher quality hamburgers.
- An inside look at America’s byzantine systems that attempt to stop the next big foodborne illness
- The origins of authenticity
- How to cook fish using hot beeswax via Yu-ching Lee
Tag: Friday Food Links
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Five Links on Friday – 2 May 2008
- The chicharron burrito – “I took another bite and the chicharron let me know that this shit was not a game.”
- Austin Bush does Tsukiji – Austin from RealThai trains his wide-angle lens on some frozen tuna at Tokyo’s famous fish market
- If I drank more wine – this is how I’d spend my weekends
- A beginner’s guide to cognac – A nice introduction to the return of brandy. Pass the Courvoisier, Salon.com.
- Brief Jerky – The ultimate addition to the world of dried meat couture.
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Five Links on (Good) Friday
Photo Credit: Wooster Collective- Food Hero of the Day: Former Microsoft CTO, Nathan Myhrvold – “I love to cook short ribs at 130 degrees Fahrenheit for 36 hours,” Myhrvold says. “They become very flavorful and have a different texture than most braised meats.”
- Once upon a time, public relations folk would spam food bloggers with press releases – Now, prepare to be spammed with actual SPAM. Or at least, whatever processed garbage can be mailed to you.
- The correlation between lack of publishing for scientists and their beer consumption – The NY Times forgets that correlation does not equal causality.
- Icecream truck meltdown – Icecream truck succumbs to either global warming or
possibly Ricky SwallowOrest Keywan somewhere in Adelaide
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Five links on ummm…Sunday
Sorry…I made a quick trip to Sydney and forgot that I was meant to be posting this on Friday. Enjoy your long weekend, Australians.
- We must hunt the elephants to save them – "Sustainable use" doesn’t make for great bumper stickers, but "I shoot ferals" does.
- Food trends: Wet Market Diplomacy – Celebrity chef and Prime Minister of Thailand Samak Sundaravej hits Phnom Penh’s markets
- Food trends: Kampuchea Fried Chicken – Kentucky Fried Chicken opens its greasy-handled doors in Cambodia (via DAS).
- Pressure cooking with kimchi puree – Alex and Aki from Ideas in Food have begun exploring the earthbound limits of kimchi flavour. Needless to say,they’re tasty.
- Food trends: Kimchi in SPAAAAACE! – “This will greatly help my mission,” Mr. Ko, who is training in Russia, said in a statement transmitted through the Korea Aerospace Research Institute. “When you’re working in spacelike conditions and aren’t feeling too well, you miss Korean food.”
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Five Links on Friday: Leap Year Edition, 2008
- Michael Pollan summarises his “In Defence of Food” in 8 minutes (YouTube) – Who needs to read?
- Food Trends: Gelatin in your cocktail – Bacardi thinks that the future of mojitos is bubble tea. I’m personally looking forward to martinis in aspic.
- What is manufactured meat? (PDF) – According to Australian Standards Code, it is anything processed that is at least two-thirds meat. The other third can be anything edible.
- Where to eat in Bangkok – Austin Bush shows you where to go with Google Map mashup of his favourite haunts in downtown BKK
- Wine writers employed to write shower gel blurb – “notes of black licorice and glazed grapefruit in the woody-based blend of cedar wood, liquid amber and Tonka beans. The Smoothing Shower Scrub contains frozen tomato leaves combined with ginger candy and green melon notes”
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Five Links on Friday: 22 February 2008
- Food Trend: Seaborne Chefs – Marco Pierre White hits the high seas, rented out by P&O Cruises
- Intestines in Coca Cola – Great Vietnamese offal recipe (in Vietnamese)
- Rachael at Thus Bakes Zarathustra wants to glass Jamie Oliver – and I want to watch.
- Food Trends: Malaysia’s Roti Boy and Papa Roti open in Korea – The forever expanding roti-verse engulfs South Korea
- The new grub street – How ethics became a food writing mainstay, at Columbia Journalism Review