“Exclusive Design Articles, Delivered to Your Inbox Daily. Silicon Valley employees routinely get the best and healthiest food at work. Doing something similar in our schools isn’t as crazy as it seems.”
Read More: www.fastcodesign.com/1672319/what-google-s-cafeterias-can-teach-us-about-school-lunches
“- 225,282 GRT (gross register tonnage) – 1,187 feet (362 meters) long – 215 feet (66 meters) wide – 213 feet (65 meters) high from the water line – 30 feet (9.”
Read More: twistedsifter.com/2013/04/behind-the-scenes-allure-of-the-seas-worlds-largest-cruise-ship/
“For all their precision and safety features, there’s something sort of disappointing about induction cooktops (which work through induction, rather than heat transfer).”
Read More: www.fastcodesign.com/1672310/tricky-disguises-that-make-induction-cooking-look-primitive
“A new London restaurant, Dishoom Shoreditch, is inviting their customers to submit their own stories and memories, which will be baked onto their dinner plates. The idea was modeled on the old Irani cafes of Bombay, where food and stories are shared around the table.”
Read More: acqtaste.com/the-feed/a-lot-on-your-plate/
“Hong Yi is an artist/architect from Malaysia known as, ‘the artist who loves to paint, but not with a paintbrush’. She also goes by the nickname ‘Red’ because Hong sounds like the word ‘red’ in Mandarin.”
Read More: twistedsifter.com/2013/04/creative-food-art-portraits-by-hong-yi/
“It’s hard for me to think of spring without thinking of honeybees and all the spring flowers they make possible. We have a beekeeper on our team (Amy), so Max and I have been learning more about them over the past few years.”
Read More: www.designsponge.com/2013/04/bees-wrap.html
“Jane Austen’s Emma Woodhouse is perhaps the most flawed of all of Austen’s female protagonists. Even though she is beautiful and witty and smart, many Austen fanatics dislike her, calling her jealous and self-centered, snobbish, obstinate, insensitive.”
Read More: yummy-books.com/2013/04/05/the-emma-woodhouse-ham-project/
“Yesterday, members of Ukrainian feminist group Femen staged protests across Europe calling for a “topless jihad” in support of Tunisian activist Amina Tyler. Meanwhile Pennsylvania-based brewing company Sly Fox is doing something also called “topless” but involving fewer militant arrests.”
Read More: www.theatlantic.com/health/archive/2013/04/topless-beer-can-revolution/274730/
“I have not posted an article on this blog for ages. A number of demanding TV and museum projects have conspired to make me so busy that I have had no time to add anything in the past couple of months.”
Read More: foodhistorjottings.blogspot.com/2013/04/eating-egypt.html
“— In a discovery suggesting that odors may have a far more important role in life than previously believed, scientists have found that heart, blood, lung and other cells in the body have the same receptors for sensing odors that exist in the nose.”
Read More: feeds.sciencedaily.com/~r/sciencedaily/plants_animals/food/~3/qiZOTT2T7F0/130407183542.htm
“Don’t throw out those used coffee grounds: Your plants need ‘em. Composting is a low-maintenance way to minimize personal kitchen waste, create cheap, nutrient-rich fertilizer, and contribute to the health and productivity of a personal or community garden.”
“As most readers of Edible Geography will know, smell makes up to ninety percent of what we perceive as flavour, primarily through a process known as retronasal olfaction, in which odour molecules travel from the mouth to the nose via the throat as we eat.”
Read More: www.ediblegeography.com/bloody-nose/
“Editor’s note: This post was written by “Meliz,” an intrepid explorer of Istanbul’s culinary backstreets and frequent Istanbul Eats guest contributor who would like to keep her anonymity.”
Read More: www.culinarybackstreets.com/istanbul/2013/heyamola-ada-lokantasi/
““YOU. Girl with the notebook. Out.” It was only my first day on the job as a cookbook ghostwriter, shadowing a top-flight chef, when the owner of a Chicago restaurant threw me out of the kitchen.”
Read More: www.nytimes.com/2012/03/14/dining/i-was-a-cookbook-ghostwriter.html
“What’s the Latest Development? The popularity of cable cooking shows and the wide availability of once-exclusive kitchen tools have resulted in gourmet food—complete with trappings of fat and sugar—being consistently within arm’s reach.”
Read More: bigthink.com/ideas/a-sweet-and-savory-death-how-modern-kitchens-are-killing-us
“Let’s take a moment to discuss what constitutes a “proper” Scotch Egg. This decidedly non heart-healthy delicacy starts with a hard-boiled egg, which is then wrapped in sausage meat, coated in breadcrumbs, and deep-fried.”
“cake, chocolate, cocoa, eggs, espresso, marquis de sade, molten chocolate cake, pomegranate, recipe, sugar I have always been semi-mortified about special requests in restaurants. Meg Ryan’s orders in When Harry Met Sally still fill me with third-party embarrassment.”
Read More: paperandsalt.org/2013/03/26/marquis-de-sade-molten-chocolate-espresso-cake-with-pomegranate/
“Editor’s note: This is the second installment of “Spring (Food) Break 2013,” our weeklong celebration of spring’s culinary bounty.”
Read More: www.culinarybackstreets.com/mexico-city/2013/spring-food-break-2/
“Locu, the business data provider/menu database startup, has used their resources to examine whether or not hipsters really drink Pabst Blue Ribbon.”
Read More: eater.com/archives/2013/03/26/do-hipsters-actually-drink-pbr.php
“— How much a person eats may be only one of many factors that determines weight gain. A recent Cedars-Sinai study suggests that a breath test profile of microorganisms inhabiting the gut may be able to tell doctors how susceptible a person is to developing obesity.”
Read More: feeds.sciencedaily.com/~r/sciencedaily/plants_animals/food/~3/1rYGnU62ogc/130326095058.htm
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