Posts tagged food
Posts tagged food
AP reports on chain restaurants opening up in Alaska:
When Olive Garden opened, people stood in line in the bitter winter to get a table. Buffalo Wild Wings is in the city. Next year, Anchorage will get its first Texas Roadhouse, a Hard Rock Cafe and Krispy Kreme doughnut shops.
"We are foodies in Anchorage, and we are significant consumers," said Bill Popp, president of the Anchorage Economic Development Corp, adding that one reason for the influx is the relative health of the local economy and people having money to spend.
I really like how the author put Popp’s quote declaring Anchorage as a city of foodies right next to the opening of a Krispy Kreme.
Paper by some European researchers published last week on PLOS ONE:
Here we present evidence of phytoliths preserved in carbonised food deposits on prehistoric pottery from the western Baltic dating from 6,100 cal BP to 5750 cal BP. Based on comparisons to over 120 European and Asian species, our observations are consistent with phytolith morphologies observed in modern garlic mustard seed (Alliaria petiolata (M. Bieb) Cavara & Grande). As this seed has a strong flavour, little nutritional value, and the phytoliths are found in pots along with terrestrial and marine animal residues, these findings are the first direct evidence for the spicing of food in European prehistoric cuisine.
Ker Than summarized the findings for National Geographic and talked with one of the authors, Oliver E. Craig of the University of York.
The best few sentences in an abstract I’ve read recently come from this paper submitted to the open journal PLOS ONE in 2012:
Before lunch, half of our volunteers were shown 300 ml of soup and half were shown 500 ml. Orthogonal to this, half consumed 300 ml and half consumed 500 ml. This process yielded four separate groups (25 volunteers in each). Independent manipulation of the ‘actual’ and ‘perceived’ soup portion was achieved using a computer-controlled peristaltic pump. This was designed to either refill or draw soup from a soup bowl in a covert manner.
For ostensibly scientific purposes, we’ve invented gag soup bowls which we can remotely fill or empty on command. This is a 1930s comedy routine waiting to happen.
I want to start with some apologies. For the record, here and upfront, I apologise for having spent several years ripping up GM crops. I am also sorry that I helped to start the anti-GM movement back in the mid 1990s, and that I thereby assisted in demonising an important technological option which can be used to benefit the environment.
As an environmentalist, and someone who believes that everyone in this world has a right to a healthy and nutritious diet of their choosing, I could not have chosen a more counter-productive path. I now regret it completely.
So I guess you’ll be wondering – what happened between 1995 and now that made me not only change my mind but come here and admit it? Well, the answer is fairly simple: I discovered science, and in the process I hope I became a better environmentalist.
Really great piece.
Sara Reardon, New Scientist:
Fast-growing salmon have cleared another hurdle in an upstream battle to be the first genetically modified animal approved for human consumption. After a long and possibly politically motivated delay, federal regulators have released preliminary documents declaring the fish safe to eat and environmentally harmless.
Their safety precautions seem extensive but it’s also the case that living things have an intense, deep-seated need to reproduce. We’ll see what happens.
Inside Insides is a blog where MRI technologist Andy Ellison uses a research MRI on food.
The Guardian in 1999:
July 1982. Israel invades Lebanon, Britain declares an end to hostilities in the Falklands, and, at a mill in Adria, a town near Venice, a small band of dedicated flour experts talk dough. One of their number, Arnaldo Cavallari, a miller in his late forties, is especially excited. For years, Rome could only look on, horrified, as large-scale baguette imports from France threatened to monopolise the lucrative sandwich market in Italy. It was time to hit back with an equally commercially viable product. After weeks spent testing new dough mixes and bake-times, refining and adapting existing regional loaves and using his own mineral- and gluten-rich flour, Cavallari came up with Italy’s very own dedicated snack bread. He called it Ciabatta Polesano. It was hailed as the bread that saved Italy, and rocked the sandwich world.
Really cool piece, lots of great history. I found it through a citation on the Wikipedia article for ciabatta.
As part of our continuing coverage of slide whistles, Junji Koyama plays notes vaguely resembling those of “Amazing Grace” on a slide whistle made out of a cabbage.
Candice Choi, AP:
During the next presidential debate, the candidates will be pondering the important questions of our time. But the most controversial may be “Sausage or pepperoni?”
Pizza Hut is offering a lifetime of free pizza — one large pie a week for 30 years — or a check for $15,600 to anyone who poses the question to either President Barack Obama or Republican candidate Mitt Romney during the live Town Hall-style debate next Tuesday.
Capitalism failed. We gave it a good run, but if this is what we have to show for it, we might as well just pack it all up.
I do believe that it’s time for Choc Edge, a 3D chocolate printer.
I’ll give you guys some time to come to grips with the ramifications of this.