Cornell's Brian Wansink: A Crisis in Food Science
Not the most important point in the article, but an important point:
Wansink’s sense for harnessing buzz may have been a skill in the wrong domain. He’s a camera-friendly performer who might’ve done very well as a Bill Nye– or Neil deGrasse Tyson–type infotainer, in an industry where simplification to build a compelling narrative is not a bug but a feature, given the explicit mission to deliver an attention-grabbing-and-holding product to an audience.
Had an amazing nine-course tasting menu last night at The Edinburgh Food Studio. Photos would have ruined the experience. From the single radish to begin to the dram of Old Perth 1996 to finish it was a delight for eyes, nose and mouth. Superb all round.
2018-06-11
1 min read
It's all about power. Where the Dublin Gastronomy Symposium leads, the Oxford Symposium on Food and Cooking and the Agricultural History Society follow.
‘Consider flour as flavour’: Bakers turn to whole grains to give their baked goods a boost
“Folks in the 60s and 70s didn’t know how to work with whole grains, and were getting super gritty and dense baked goods,” says Kaufmann. For many in the counterculture, eating these brick-like baked goods was an anti-authority act unto itself. “You were committed to the idealism behind baking whole wheat bread, even if that meant retraining your palate to enjoy it.”
Refusing my mother's wholewheat quiche was the anti-authority act here.