1 1. Changing tastes; why foodies are the new
food critics.
“Overall, I found the main attraction of blogging for foodies is that it functions as a form of what I call “creative production” – that is, it’s about finding everyday ways to express a sense of creativity and to have the feeling of making something in this postindustrial world where most of us no longer have an opportunity to make things or be creative in our paid work.
Restaurant blogging, then, is not simply an exercise in consumerism gone wild. It’s more a way of taking a consumer activity and making it productive and creative, turning it into a craft activity.”
A nice piece of research on food bloggers. As one, I concur with the conclusion that what I do is turn a consumer activity into a creative one – but then I would, wouldn’t I J
http://bit.ly/1a3GiYK
2 2. Real
bun fight as Hungry Jacks and Wamberal takeaway shop Wambie Whoppers tussle
over burger name
“Fast food giant
Hungry Jack's has created a social media furore after demanding that a Central
Coast takeaway shop stop using the name "Whoppers" in its name.
The takeaway shop on the Central Coast Highway at Wamberal
has been known as Wambie Whoppers since the early 1990s - and the name is
shared by its popular giant burger.”
I give full notice to Hungry Jacks that should they win an
action against the Wambie Whopper I will be entering the fray with my own
Petersham Whopper and urging all and sundry to do the same. This kind of
bullying from the fast food has got to be stopped. In the meantime I support
the call to get onto the Save Wambie Whopper Facebook page and like them, get
others to like them and get onto Hungry Jack’s website and Facebook page and
whop them good!
3 3. Community Kitchen brings together
asylum seekers, public
Wonder if any of the pollies who continue to demonise asylum
seekers has ever bothered to sit down and eat with them.
“When the proportion of protein in a food is low,
it is generally cheaper,” she said. “This works on two levels to dilute dietary
protein: through the food industry and also through the consumer.” A study in
which Dr Gosby was involved found that, when people dropped the proportion of
calories they got from protein from 15 per cent to 10 per cent, their overall
energy intake shot up by 12 per cent, or about 1000 kilojoules.
The sun never shines on the poor, does it.
5 5. Why do we still waste so much food at home?
Just had a quick squizz at this report on domestic food waste in Britain and concur with a simple message of buy local, little and often.
6 6. Claude Corne: Chef gave Sydney the
French connection.
Vale.
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