Monday, 31 August, 2015
A good measure of your salary, or otherwise… how long, as in what number of minutes, hours, days, weeks, and so on, does it take you to earn enough money to buy items such as a hamburger, a pair of running shoes, a flat screen television, a new car, and a house.
For those living in Melbourne or Sydney, the estimated time to buy a house however may be just slightly out.
Tags: food, hamburgers, money
Tuesday, 25 August, 2015
I hate to complain about the cafes in Sydney, but I’ve had the trend of preserve jars as drinking glasses, up to my eyeballs. This, I think, calls for one of Sydney photographer, and food blogger, Alana Dimou’s extreme milkshakes:
And the Oreos, my god the Oreos, they’re everywhere, and everyone’s got one, and everyone’s holding one of these extreme milkshakes, gnashing at food for the sake of social media, exchanging calories for notifications, it’s 8 o’clock in the morning and everybody’s drinking them to avoid the hour long lines from the brunching hour onwards to attain the Thing. The cult. The cult of Extreme Milkshakes. It’s here and we’re all trapped in a vortex of milk and Nutella and garnishes the moment we open Instagram.
Tags: art, food, parody, photography
Friday, 21 August, 2015
Beer as food spread? Sounds like tempting fate to me. I don’t know about anyone else, but I couldn’t imagine eating something I’m more accustomed to drinking. That’s obviously not a prospect that bothers some people though.
The oatmeal stout jelly is the most intimidating, with its dark brown color and heady smell. But it’s actually sweet, and a lot fruitier than you’d expect. The roasted, yeasty flavors you want from a stout are there, but it’s not like chomping into Marmite by any means. With sliced juicy figs and a cracker, it was delicious. On a tear of Brie, even better.
Tags: alcohol, beer, food
Friday, 14 August, 2015
It seems US residents were enjoying sushi, and other Japanese dishes, not fifty years ago, but one hundred years ago. At least for a time, that is. Until other restaurateurs, and labour unions, of the early twentieth century, felt the cuisine’s popularity was detrimental to their livelihoods:
The truth is that two generation earlier, in the first two decades of the 20th century, Americans knew all about Japanese food and enjoyed it so much that labor unions and American restaurant owners conspired to run the Japanese out of business and out of the country. Worse, these angry agents of change were mostly successful in that effort, launching a thirty-year-long campaign of hysteria, intimidation and misinformation, one that ended in 1924 with the passage of the Japanese Exclusion and Labor Act.
Tags: food, history, sushi
Wednesday, 12 August, 2015
Injecting ourselves with the blood of someone younger can, apparently, play a part in reversing the ageing process. That, to me, though seems like a process fraught with difficulty. Much difficulty. Think about it.
When it comes to anti-ageing, and by definition, extending longevity however, there may be another possibility. A diet that includes a little more spicy food. A Chinese study recently found that people who ate a spicy dish, at least once a week, experienced fewer instances of fatal respiratory, cardiac, and infective diseases:
Men who ate spicy food at least once a week were 10 percent less likely to die during the seven-year study period than were those with a more bland diet. Women had a mortality decrease of 12 to 22 percent during the study period with regular spicy food consumption, and eating it three or more times a week was associated with the biggest decrease.
Tags: food, longevity, spice
Wednesday, 5 August, 2015
Up until now the food we eat has fallen into one of five basic taste categories… sour, sweet, salty, bitter, and umami. Umami, being a “pleasant savory taste”, had been the last addition, since its identification last century. Now there may be a sixth basic taste, fat. Yes, fat:
“Fat is likely another one of the basic tastes. I think we have pretty clear evidence for this,” said Richard Mattes, a professor of nutrition science at Purdue University, and the lead author of the study. If people learn to manipulate the taste of fat correctly, he says, it will allow us to make tons of food taste better by either reproducing the taste of fat or introducing substitutes that successfully mimic it.
Tags: dining, food, science
Thursday, 30 July, 2015
I can’t see the appeal myself of a hamburger cake, yes, that’s right, cake, made up, as the name suggests, of the main ingredients of hamburgers, but there is of course no accounting for taste. Here’s a recipe, should you have a hankering for such fare.
What could compare to the novel dissonance that comes with beholding a regal three-tiered iced wedding cake accompanied by strong whiffs of stewing hamburger meat? How could you live without once having the sensual experience of slicing into a beautiful frosted cake only to be greeted by so much ground beef? What else says “true love lasts forever” quite like a tiny bride and groom crafted out of cheap hot dogs?
Tags: cuisine, food, hamburgers
Friday, 24 July, 2015
The potato, such a nondescript vegetable, yet it has played a surprisingly significant part in shaping the world we live in today.
Geographically, the Andes are an unlikely birthplace for a major staple crop. The longest mountain range on the planet, it forms an icy barrier on the Pacific Coast of South America 5,500 miles long and in many places more than 22,000 feet high. Active volcanoes scattered along its length are linked by geologic faults, which push against one another and trigger earthquakes, floods and landslides. Even when the land is seismically quiet, the Andean climate is active. Temperatures in the highlands can fluctuate from 75 degrees Fahrenheit to below freezing in a few hours – the air is too thin to hold the heat.
Tags: food, history, nature
Friday, 17 July, 2015
Take the colour away from food, and it seems you are taking the taste away as well… without being able to see the colour of whatever we’re eating or drinking is, means we may have trouble identifying it.
In a 1980 study, subjects were blindfolded and asked to tell whether the beverage they were drinking was flavored orange. Only one in five could. But when they were allowed to see what they were drinking, each of them identified the orange flavor. And when a lime-flavored drink was colored orange, nearly half of respondents thought it was flavored orange – none did when it was green.
Tags: colour, food, psychology
Monday, 13 July, 2015
Amsterdam based Israeli artist Itamar Gilboa kept keep track of everything he ate and drank over the course of a year. Everything. No matter how minuscule the morsel, its consumption was noted. Not by way of a notepad or a spreadsheet though, but with a sculptured replica of each item of foodstuff.
And where did these duplicates, all eight thousand of them end up? On display in a pop-up supermarket called the Food Chain Project, as part of an exhibition that Gilboa hopes will raise awareness of issues such as the over-consumption of food, and starvation.
Tags: art, food, sculpture