In case you missed the New York Times Food section this week, this has to be the most absurdly complicated salad recipe ever. You know you’re in trouble when you have to squeeze the juice from grated ginger - and that’s only for the shallot garnish. What, exactly, is so wrong with a vinaigrette?
And why […]
I know I just riffed off a Tyler Cowen post yesterday, but today, he has an interesting post and a paper online arguing that globalization has been good for food culture, not worse. I encourage you to read the whole thing, but in sum his argument is contained in the opening:
have a theory of food. […]
I’m surprised this contrarian view on obesity hasn’t gotten more play:
Dr. Jeffrey Friedman, an obesity researcher at Rockefeller University, argues that contrary to popular opinion, national data do not show Americans growing uniformly fatter.
Instead, he says, the statistics demonstrate clearly that while the very fat are getting fatter, thinner people have remained pretty much […]
Paul Krugman has a pretty good op-ed today on oil production - and how the rate of oil consumption is probably more important for the price of oil in the medium and long run. But a few pages back - on the business page - runs another analysis of oil production: the fight over the […]
Via Boston’s best (only?) gay gossip website, HERE Boston, I’m finally stumbling on news that Krispy Kreme is finally opening up a franchise in Boston, in the Prudential Center. According to Herald reports, this one (unlike some of the New York KK outposts I’ve seen) will have the trademark glassed-in conveyor belts to allow customers […]
It’s only 9:30AM, but I’m already hungry after reading the New York Times’ article on Indian Restaurants in New York. The piece is about the expansion of vegetarian offerings, in counterdistinction to the usual North-Indian meat-focused cuisine typical of Indian restaurants. But equally it’s about the increasing popularity of regional Indian food. “More than ever,” […]
The Globe has a rundown on the current crop of Atkins and low-carb processed food products. They compared nutritional information and taste test results and discovered that most of these products were sorely lacking in either quality or even their low-carb claims. I don’t have a high opinion of these low-carb diets (I sometimes feel […]
I normally don’t like the television network news magazine shows with a thesis, as they tend to accept an expert’s thesis and structure the whole program around it. Peter Jennings’ report on American obesity and the food industries, which aired on ABC last night, was no exception. Its thesis was clear: that agricultural subsidies […]
The best a book review can hope for is not only to assess the book in hand, but also tap into some larger point. By that measure, the latest cookbook review in the NY Times is a great read. In its crosshairs is the “easy” cooking using processed ingredients, and in particular one Sandra Lee’s […]
Another shameful instance of the politicization of science under the new Republican political climate: the sugar industry now is lobbying Congress to tie World Health Organization funding to “proper” findings in their nutritional recommendations. In their words, “Taxpayers’ dollars should not be used to support misguided, non-science-based reports which do not add to the health […]