1.
The
Szathmary Culinary Cookbooks and Manuscripts digital collection Iowa University
A friend put me onto this site – an absolute delight J
Any of you out there know other digital cookbook and
manuscript sites?
2. Farmers of the Urban Footpath
If you haven’t come across the Issue site before it’s a
treasure trove of online mags and books like this one to which Colin
Sherringhan alerted me.
3. The Foodies Interactive Table
‘Our food journey
often begins at the table. Many of us do not know the full journey of the food
we are about to consume. We have once again created an interactive
tablecloth, which will help us consider some of these food related questions,
as well as being a fun piece of technology to explore. Try out our interactive
tablecloth setting and not just play with your food but also the tableware!’
Slow Food Sydney are putting this event on. The last time I
interacted with a tablecloth my mother gave me a good smack across the head. I
hope the outcome will be different at this event.
4. The science of making mind-blowing cocktails
"When we start to work on a drink, we first create the
narrative," says Tony Conigliaro of 69 Colebrooke Row in north London. The
idea is storyboarded as though it's a piece of theatre, which in a way it is.”
Call me old fashioned or call me just an old whisked sourpuss but I come
from the school where it was the customer who did the narrative while the
bartender listened, and a drink that listed its ingredients as "distilled
clay, flintstone and lichen" sounds very like the mud soup I used to make as a kid in Sri Lanka. But
then my brothers and I in our pre teens went through a period of making
‘cocktails’ by putting salt and pepper into bottled fizzy soft drinks so who am
I to cavil.
5.
Strengthening food security in
Australia and beyond
‘Good food and nutrition are
fundamental to individual wellbeing and healthy communities. Delivering
sufficient, safe and nutritious food in a sustainable manner to meet the
requirements of a growing human population is one of the world’s greatest
challenges. By focusing on good nutrition and the interrelationships between
farmers, traders, regulators, consumers and policy makers to determine policies
and food systems, this seminar provides insights into how our team is
contributing to the delivery appropriate, sustainable, diverse and nutritious
diets in Australia and globally. ‘Looking forward to this talk from Assoc. Prof Robyn Alders particularly to hear what is being done here in Australia.
http://bit.ly/1q1LcgR
6.
Fighting bull beef: “The most
ecological meat in the world”
‘Restaurateur Juanlu Fernández
in no way supports bullfighting, but believes
that using the byproduct – the meat – is important, likening it to supporting
Andalusian winemakers. "We are in a struggle to defend Andalusian
gastronomic culture and recipes against the extreme modernity that is invading
us," he says.’The title of the article is patently absurd and there is nothing in the article to support the contention. Indeed, it isn’t even actually abou eating the carcase of bulls killed in the ring, though it does say that in its earliest days as an adjunct to cattle fairs the bulls killed were ‘used to feed the town as part of the fiesta, providing a rare opportunity for poor rural communities to eat beef.’ What the article is about is people valorising the taste of the meat of cattle being bred as fighters but who don’t make the grade and so are sold for their meat, the enhanced quality being ascribed to their ‘better lifestyle’. Sounds like a lot of rubbish to me and that what ishappening is more faux gourmets being able to flaunt their ‘transgressive’ edge. You don’t have to be breeding bulls for fighting in order to givbe those bulls a ‘better lifestyle’ pre their slaughter.
http://bit.ly/VHm7x6
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