Posts Tagged ‘#food’

Food safety, nutrition, and wellness during COVID-19 | The Nutrition Source | Harvard T.H. Chan School of Public Health

May 21, 2020

How to Decontaminate Groceries During the COVID-19 Outbreak

May 21, 2020


For fruits and vegetables, VanWingen suggests scrubbing them for at least 20 seconds with soap and water.
Andress cautions that the Food and Drug AdministrationTrusted Source doesn’t recommend using soap when cleaning produce because of the risk of ingestion.
So if you choose to use soap and water on your fruits and vegetables, rinse them completely with clean water before storing.

Death of the calorie | 1843

April 17, 2019

This was pioneering stuff for the 1890s. Atwater eventually concluded that a gram of either carbohydrate or protein made an average of four calories of energy available to the body, and a gram of fat offered an average of 8.9 calories, a figure later rounded up to nine calories for convenience. We now know far more about the workings of the human body: Atwater was right that some of a meal’s potential energy was excreted, but had no idea that some was also used to digest the meal itself, and that the body expends different amounts of energy depending on the food. Yet more than a century after igniting the faeces of Wesleyan students, the numbers Atwater calculated for each macro­nutrient remain the standard for measuring the calories in any given food stuff. Those experiments were the basis of Salvador Camacho’s daily calorific arithmetic.

Maison Mathis ‘Yale’ – A unique concept that pays tribute to the rich heritage of the Belgian food culture – Maison Mathis

October 6, 2018
near library

Mining molecular gastronomy

June 29, 2018

Mining #MolecularGastronomy “Suggestion that the reason some #foods go well together is because they contain the same flavour molecules… networks to link flavour compounds w. ingredients found in 1 Korean & 2 American…recipe DBs”
“Ahnert, himself an amateur molecular gastronomist, was intrigued by the anecdotal suggestion that the reason some foods go well together is because they contain the same flavour molecules. He and his team therefore developed networks to link flavour compounds with the ingredients found in one Korean and two American online recipe databases, grouping recipes into North American, Western European, Latin American, Southern European or East Asian cuisine.”

Can Fast Food Get Healthy?

November 22, 2015

Can Fast Food Get Healthy? McDonald’s is a business. @LYFEKitchen, an enlightened business. @Sweetgreen…a movement

“McDonald’s is a business. Lyfe Kitchen is an enlightened business. Sweetgreen, which was started in 2007 by three Georgetown graduates, aims to be a movement, selling a set of values in addition to its food. There are currently thirty-three Sweetgreen restaurants, and there are plans for many more. In nearly every city where the company has restaurants, it sponsors a program to educate fourth- and fifth-grade students about the basics of nutrition and the value of relying on seasonal produce. So far, Sweetgreen in Schools has reached four thousand students, most of whom come from lower-income families.” “}}

What Kids Around the World Eat for Breakfast –

October 24, 2014

What Kids Around the World Eat Neophobia: "evo-sensibly" they initially reject unfamiliar food. Sugar is an exception


Children, and young omnivorous animals generally, tend to reject
unfamiliar foods on the first few tries. Evolutionarily, it makes
sense for an inexperienced creature to be cautious about new foods,
which might, after all, be poisonous. It is only through repeated
exposure and mimicry that toddlers adjust to new tastes — breakfast
instead of, say, dinner. That we don’t put pickle relish on waffles or
eat Honey Bunches of Oats for supper are rules of culture, not of
nature. As children grow, their palates continue to be shaped by the
food environment they were born into (as well as by the savvy
marketers of sugar cereals who advertise directly to the 10-and-under
set and their tired parents). This early enculturation means a child
in the Philippines might happily consume garlic fried rice topped with
dried and salted fish calledtuyo at 6 in the morning, while many
American kids would balk at such a meal (even at dinnertime). We learn
to be disgusted, just as we learn to want a second helping.

Sugar is the notable exception to “food neophobia,” as researchers
call that early innate fear. In utero, a 13-week-old fetus will gulp
amniotic fluid more quickly when it contains sugar. Our native sweet
tooth helps explain the global popularity of sugary cereals and
chocolate spreads like Nutella: Getting children to eat sugar is easy.
Teaching them to eat slimy fermented soybeans, by contrast, requires a
more robust and conservative culinary culture, one that resists the
candy-coated breakfast buffet.


The End of Cuisine

August 28, 2014

The End of Cuisine Mixes high tech, food & multi-millionaires. Draws on molecular #gastronomy

Umami Burger Comes to New York, Armed With One Addictive Ingredient — Grub Street New York

July 6, 2013

The word umami was first popularized in the early 1900s by a Tokyo scientist named Kikunae Ikeda, who invented the term (the very loose translation in ­Japanese is “deliciousness”) to describe the flavor-­enhancing properties of glutamic acid, essentially known as MSG. The “fifth” taste (the other four being sweet, sour, salty, and bitter), as its believers call it, and I am one of them, is the tangy, faintly acidic, deeply addictive flavor that you feel in the back of your mouth when you eat a whole range of foods like gently cooked tomatoes, or anchovies, or a crunchy, ­caramelized, well-seared piece of beef. It’s one of the keys to the enduring appeal of the great Asian-food cultures (Japanese miso, soy sauce, and Thai nam pla fish sauce are veritable umami bombs)…

#Umami #Burger Comes to New York – has a good description of 5th taste via @panyungchih

NYer book review on “A History of Culinary Revolution”, illuminating recent emergence of fork & overbite

March 24, 2013

Jane Kramer: A History of Culinary Revolution : The New Yorker