Pear, apple, chili cheese and honey liqueur from the weekly market in Orvieto
Conflict Kitchen
This project is quite extraordinary as is the current
attacks on it because its current iteration is on Palestine as per this link
courtesy of Alice P Julier and the food-culture group of the American Society
for Food Studies to which I subscribe.
Sunbeam highlight competitive nature of
cooking in new campaign from The Works
A different kind of conflict kitchen.
‘Christensen says there’s no way to know where the funds from halal-certified goods end up. He said it was “outrageous” his grocery dollars were going towards a “religious tax” – listing halal-approved products such as Vegemite, Corn Flakes and Freddo frogs.’
I’m way more worried about there his grocery dollars are going in his diet.
http://bit.ly/1BP5sv2
The Paeleolithic
diet and the unprovable links to our past
‘Even among arctic people such the as Inuit whose
diet was entirely animal foods at certain times, geneticists have failed to
find any mutations enhancing people’s capacity to survive on such an extreme
diet.
Research from anthropology, nutritional science,
genetics and even psychology now also shows that our food preferences are
partly determined in utero and are mostly established during childhood
from cultural preferences within our environment. The picture is rapidly
emerging that genetics play a pretty minor role in determining the specifics of
our diet. Our physical and cultural environment mostly determines what we eat.’
Hey, I’ve watched the Flintstones and I KNOW that
Fred liked nothing better than a huge chunk of mastodon steak after a hard
day’s work at the gravel pit, with no green stuff, while Wilma merely picked at
a salad to keep that hourglass figure.
http://bit.ly/1zZDxUkHoney you sprayed the kids
I hope you can view this = it’s a triffic little animation on bees.
https://www.facebook.com/video.php?v=10152140169964790
Barley was key to lofty Tibetan life
New Scientist 29 November 2014 reports that a shift to farming barley, which is frost resistant, may have enable farming communities which had had an intermittent presence on the Tibetan Plateau as long as 20,000 years ago to make the shift to permanent occupation at heights above 2.5 kilometres by around 3600 years ago. It’s posited that barley, originally from the Middle East, came to these communities post the opening up around 4500 years ago of what we now call the Silk Road, the vast trade route across Asia.
Nice one barley J
Vale Pie Face, gone to join Australia’s other fallen fast food chains
‘At any rate, the honeymoon is over and Pie Face looks set to join the long list of food chains Australia has fallen out of love with. Some of them are still around, but like the lyrics to Natalie Imbruglia’s Torn, they’re cold and they’re ashamed, lying naked on the floor.’
I’d love to think it’s because Aussies are getting their taste buds back, but that would be too much to credit I suspect.
http://bit.ly/1w7dn4l
Business and entrepreneurs seize opportunities in rise of veganism
‘David Benzaquen, CEO of PlantBased Solutions, a US-based marketing agency, credits the rise of private investors putting millions into food start-ups, and the growing consumer base of “flexitarians” as real drivers for change in the US market. “Consumers being both more aware of big animal agriculture, its impact on the environment and their own health, as well as campaigns such as Meatless Mondays, are key contributing factors to more people trying plant-based foods”
That word entrepreneur...look out for the $40 vegan burger coming soon to a high end restaurant near you. The ridiculous thing is of course that vegans can eat very very well indeed cheaply across a range of cuisines right now and indeed always have been. Indeed, the larger proportion of the world, I reckon, continues to be vegan...but of course they don’t live in Notting Hill or Newtown so they count in this ‘trend’.
http://bit.ly/12rpN97
Appetising pic and interesting selection this week Paul, especially the conflict kitchen - what a cool idea.
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