“As a coda to my previous post, I should note that before their adoption of apple ensachage and photographic tattoos, the nineteenth-century fruit growers of Montreuil had already adopted innovative peach growing techniques to produce the most coveted stone fruits in the world.”
Read More: www.ediblegeography.com/solar-peach-walls/
“The modern nigiri sushi we know was invented as fast food for busy travelers in 18th Century Tokyo (known then as Edo). Bite-sized grabs of rice and raw fish were treated with kelp, vinegar, light soy sauce, herbs and other zests to stall spoilage and make the goods last longer.”
Read More: www.buzzfeed.com/kevintang/17-beautiful-and-mouthwatering-photos-of-edomae-sushi
“I make these weekend mornings when I’m at my parent’s house. My dad is always trying unnecessarily complicated recipes that have you separate the eggs and whip the whites for ultra-fluffy pancakes, but it’s really not worth the hassle. This recipe makes perfect pancakes.”
Read More: www.buzzfeed.com/emofly/best-buttermilk-pancake-recipe
“So you’d say that most of the people that come into your restaurant put themselves in your hands? Yes, exactly. I don’t think anyone will hop on a plane to come here without being open to it. But I think the same applies to the farmer from around here that has saved up to come to the restaurant.”
Read More: eater.com/archives/2013/02/15/quique-dacosta-interview-february-2013.php
“How Curtis Duffy overcame his parents’ murder-suicide to become one of the nation’s great chefs.”
Read More: longform.org/posts/4232
“It’s not too late to invent something. Not all simple ideas are taken. Your invention doesn’t have to be the next iPhone or Snapchat or drone. Things like Samir Sufi’s “slingshot” tea mugs are still happening all around us. ”
Read More: www.theatlantic.com/health/archive/2013/02/the-tea-that-might-have-been/273134/
“Here’s another neat behind the scenes video from David Chang’s PBS show The Mind of a Chef. This particular footage focuses on how the post-production team at Zero Point Zero Productions managed to animate a conversation on mediocrity between Chang and Anthony Bourdain.”
“El Anatsui, the artist behind more than 30 works at Brooklyn Museum this month, will knock the wind out of you.”
Read More: www.fastcodesign.com/1671843/shimmering-textiles-stitched-from-liquor-bottle-caps
“Karin Ried, Ph.D., is research director for the National Institute of Integrative Medicine in Melbourne, Australia, and is one of the leading chocolate researchers in the world. Her main interest is in chocolate’s effect on blood pressure.”
“Enlarge Image Credit: Todd Coleman SERVES 6 INGREDIENTS 1 cup canola oil 1 lb. boneless, skinless chicken thighs Kosher salt and freshly ground black pepper, to taste ½ lb.”
“If you’re not worried about making this cake vegan, you can swap in any simple frosting. Recipe here. This four-ingredient gluten-free cookie recipe is a total keeper.”
Read More: www.buzzfeed.com/rachelysanders/amazing-gluten-free-desserts-for-valentines-day
“If one day of hearts and lovey-dovey, mushy-gushy isn’t enough, you might want to consider a move to Japan or Korea. Both countries have an interesting adaptation for Valentine’s Day: They celebrate it twice.”
“Los Angeles, CA February 13, 2013 – Vendome Pictures announced today that it has come on board to produce and finance EL BULLI, a fictionalized dramatic feature film based on world-famous Spanish chef Ferran Adrià and the restaurant he built into the world’s foremost gastronomic mecca, elBulli.”
Read More: eater.com/archives/2013/02/13/elbulli-film-gets-a-producer-screenwriter.php
“”Darwin was an unusual gourmet. He had a distinctly scientific approach to eating and was never more satisfied than when digesting the rarest species known to the palate. As a student at Cambridge, Darwin presided over the Glutton Club, which met weekly in order to seek out and eat ‘strange flesh’.”
Read More: foodmuseum.com/entries/agriculture/happy-bd-young-mr-darwin-a-glutton-for-the-bizarre
“IMAGE: A random mutation caused this Golden Delicious apple to turn half-red, half-green. According to Susan Brown, she can breed apples with a stable variation of this mutation that creates candy-cane red stripes on a pale yellow-skinned apple. Photo ARCHANT via The Daily Telegraph.”
Read More: www.ediblegeography.com/the-tree-with-the-apple-tattoo/
“Let’s just say Dominic Episcopo has sunk his teeth into the “meat” of Americana. In his Kickstarter project, “Meat America,” the photographer has paired iconic images from Lincoln to Elvis (“Love Me Tender”) with hunks of red-meat art.”
Read More: blogs.smithsonianmag.com/food/2013/02/this-artist-uses-meat-as-his-medium/
“Hello nerds and anglophiles, here is that unofficial Doctor Who cookbook you have been waiting for.”
Read More: eater.com/archives/2013/02/11/the-doctor-who-cookbook-full-of-fish-fingers-custard.php
“IMAGE: Acoustic tribology diagram via NIZO. First, drink some black coffee. Next, rub your tongue against the roof of your mouth. It should feel a little rough, like very fine sandpaper: the tiny bumps on your tongue, called papillae, are raised just enough to create friction against your palate.”
Read More: www.ediblegeography.com/listening-to-what-the-tongue-feels/
“In December, Chicago chef Curtis Duffy–formerly of modernist cuisine mecca Alinea–opened a new restaurant named Grace.”
Read More: www.fastcodesign.com/1671825/a-sashimi-dish-that-took-7-years-to-design
“Over the past couple of years, the burger has seen a surge in popularity. Even fine dining restaurants have been after the title of best burger, ushering it into a new culinary art form.”
Read More: acqtaste.com/the-feed/musings-on-the-burger/
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