- 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
— Food & Wine (@foodandwine) July 20, 2016
- I’ve never really been tempted back into the food industry after doing the low-level hard work at its edges. Nick Paumgarten’s review of Damon Baehrel’s home restaurant tempts me. He’s cooking ridiculous, foraged food that may or may not be a complete lie and I’m still not entirely sure if diners are in on the joke or not. I secretly hope his artisanal tree saps are just sugar and water. Maybe the real joke is earnestness.
- What if your influencer is actually a potato?
- Why icecream trucks play a particular tune.
- Why wait for armageddon when you could be immediately eating the food that you had been storing in your bunker? Ironic survivalism is going to be huge.
this "tartine" is just . . . hummus and tomato on a piece of toast: https://t.co/GS85FVdfjA
— Anne Helen Petersen (@annehelen) August 3, 2016
- “Every coffee place looks the same,” Schwarzmann says. The new cafe resembles all the other coffee shops Foursquare suggests, whether in Odessa, Beijing, Los Angeles, or Seoul: the same raw wood tables, exposed brick, and hanging Edison bulbs.”: Kyle Chayka takes on the creeping sameness spread by the global middle-class.
- On the “bourgeois nostalgia” that pervades the food-reform movement.
- If you’re the sort of person left unimpressed by a backyard pizza oven, then it’s time to build a compost-powered hot tub.
- The plan of two spies in the 1910s to solve America’s food crisis with hippopotamus meat.
- Legendary film critic Roger Ebert’s deep love for the rice cooker
I thought food writing would get better but here we are.
— Subtle Cheddar (@shitfoodblogger) May 23, 2016
- Inside the underground economy propping up New York’s food carts
- Continuing my weekly coverage of food from the bogs, here’s how juice companies perpetuate the myth that cranberry juice prevents urinary tract infection.
- The history of food poisoning.
- Japan’s oldest single malt whisky has been released.
- Ruth Reichl admits that the timing in a delicious meatball recipe is pure fiction.. Nothing is sacred.
I think it's quite telling that the OFM now ask for 'best instagram feed', replacing 'best blog'. Longform is dead? https://t.co/ZZADSZQxHs
— hollowlegs (@hollowlegs) June 15, 2016
Food blogging is dead (again), so it’s probably as good a time as any to give up the ghost and put on the flesh.
- My dream book idea was once reviewing every revolving restaurant on earth. I was going to call it “Sit in This and Rotate”. Here’s Heather Wells Peterson’s take on the history of eating while rotating.
- War Is Boring’s Benedetta Argentieri traverses the thousand kilometre border with the Islamic state to present a culinary guide to the Kurdish front line.
- Old cow is the new black
- Fellow white people, here’s how not to do travel writing.
- “Theoretically the stuff is still edible — but we wouldn’t say it’s advisable” is probably advice I wouldn’t take if I discovered ten kilograms of bog butter.
- Halal Snack Packs on Smith St – the indefatigable Brian Ward rounds up the best places to eat the best halal sensation to hit Australia since Indonesian trepangers came for our delicious sea cucumbers.
- Erstwhile collaborator Austin Bush documents every Thai noodle soup for Lucky Peach
- Latent symphorophilia? Then like me, you’ll be obsessed with Thermomix disaster journalism. I wish JG Ballard was alive to see this.
- If you have a spare $135,000 lying around, why not blow it on a Rene Redzepi-fuelled private jet tour of the world’s fine dining.
- Zomato: in 23 different markets and profitable nowhere.
- Fish: still doomed.
- 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.
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