From the multimillionaire chefs who claim to be just like the rest of us to the multinationals making public health policy, there’s something a bit iffy about the new food culture
food & technology — #
The cold of your fridge is actually ruining a lot of your (expensive, local, bought at the farmer’s market) produce. An artist’s project finds ways to use the way fruits and vegetables spoil to keep them fresh, the old-fashioned way.
Wrap your brain around this: in 1822, we ate the amount of added sugar in one 12 ounce can of soda every five days, while today we eat that much sugar every seven hours.
NSFW due to the topical but hardly necessary use of old-fashioned pin-up playing cards featuring nudes.
food & sustainability — #
Waldo Jaquith: On the impracticality of a cheeseburger.
Further reflection revealed that it’s quite impractical—nearly impossible—to make a cheeseburger from scratch. Tomatoes are in season in the late summer. Lettuce is in season in the fall. Mammals are slaughtered in early winter. The process of making such a burger would take nearly a year, and would inherently involve omitting some core cheeseburger ingredients. It would be wildly expensive—requiring a trio of cows—and demand many acres of land. There’s just no sense in it.
A cheeseburger cannot exist outside of a highly developed, post-agrarian society. It requires a complex interaction between a handful of vendors—in all likelihood, a couple of dozen—and the ability to ship ingredients vast distances while keeping them fresh. The cheeseburger couldn’t have existed until nearly a century ago as, indeed, it did not.
food & architecture — #
This is brilliant: Newspaper staff work from branded café, open to the public
When I asked if he was surprised at the position he’s in, he simply shook his head, smiling, and stared down at the table, as if to say, “To put it mildly.” A lot can change in five years.