March 2012
58 posts
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Letters of Note: The Skills of Da Vinci →
Would he have got the job in today’s climate? Or would the interview panel have decided that he lacked focus and application?
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“A Purdue University food scientist has developed a way to encase nutritional...”
– Pass the lycopene: Scientist can protect supplements inside food
Let me get this straight. You sprinkle nutritional supplements on your food, because your food doesn’t contain sufficient nutrition? Could there be a simpler solution?
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The oily charms of West African cuisine - The... →
The low-down on egussi, palm oil, and other treats.
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White Savior Industrial Complex →
How ungrateful can you get!
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Into The Wild Science Of Sourdough Bread-Making →
Oh dear. Joe Palca, NPR science stalwart, gets stuck into sourdough baking, and involves his sister Margaret, who has a bakery in Brooklyn. The result is, well, disappointing on many levels.
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Insanely Interested →
Bread is a free magazine for lovers of bread.
As the magazine unfolds, each issue will be a journey deeper into the art of bread, covering one element in baking a loaf of bread with a soul. Fermentation, flour, techniques, heat, and more. Each topic will get its dedicated issue that reads like an adventure.
I’m in …
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Yeast spotting →
Everyone who bakes knows about yeast spotting, right?
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Heartless about earless rabbit →
I’m sorry, but I just laughed out loud.
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Andy warhol's screen test of Bob Dylan →
romanflaneur:
nothing more needs to be said.
Totally love the soundtrack too.
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And speaking of waste, "Why is bread Britain's... →
Bottom line: because it is too cheap.
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William Rubel talks about bread in NYC on 19 March →
Wish I could be there. You should be, if you can.
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WatchAm I the only one who always wants more information? What are the seeds?
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Chinese-Arab fusion food →
Curiously, the recipe was translated into Latin in the 14th century. In some alternate universe, we might have had flagons of soy on the tavern table, barrels of soy sauce aging down in the old monastery cellar, embarrassing soy stains on milady’s gown of finest samite. But the Latin translator, Jamboninus of Cremona, chickened out on describing the mold phase of the process, so Europeans...
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WatchBrief interview with Chad Robertson of Tartine in San Francisco.
Love the way he handles that blade.
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The not so humble loaf →
Rachel Laudan, who knows a thing or two about food history, interviews Aaron Bobrow-Strain about the history of white sliced bread.
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“[I]n the last decade, dairy products and cow feed became globally traded...”
– Adam Davidson, whose work on NPR’s Planet Money I love, investigates the dairy farmers of America, and the reason so many of them are not making any money.
h/t Marion Nestle
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