How Marsala Wine Became an Italian Typical Product: "It is not by chance that, when in the 1960s a “Protected Denomination of Origin” system was established, Marsala was the first Italian product to obtain such recognition. The history of this wine and the role that it plays in the international commerce since the end of the 19th c., is however strongly reliant on merchants and entrepreneurs that were not Italian, but English."
To offset the taste of belly buttons, the brewers also added some flavours such as orange zest and coriander, along with a lot of hops. The final result is a Belgian-ish Witbier with a very personalised twist to keep things interesting. -- Beer made from belly button fluff has a bit of the brewer in every glass
The beverages are consumed regularly by thirty-one per cent of kids between the ages of twelve and seventeen, and by thirty-four per cent of those aged eighteen to twenty-four. U.S. sales for energy drinks and shots now total more than twelve and a half billion dollars—a number that the market-research firm Packaged Facts predicts will grow by another nine billion dollars by 2017. A new study [note: behind paywall] , published in the November issue of Health Psychology, suggests that appeals by energy-drink companies to the thrill-thirsty male id are coming at a psychological and physical cost, however. -- Rachel Giese, How Energy-Drink Companies Prey on Male Insecurities
The good people at Information Is Beautiful took the data from the "75+ classic cocktail recipes from the International Bartender’s Association’s list of drinks every bartender should know" and turned into into a beautiful reference chart. As an added bonus, they converted the ingredients to proportions for easy scaling. Cheers!
MIND MELD: Food in Science Fiction versus Fantasy
This week we asked about Food and Drink in SF. Food and Drink in science fiction sometimes seems limited to replicator requests for Earl Grey tea and Soylent green discs. Why doesn’t do as much food as Fantasy? Does Fantasy lend itself more to food than Science fiction? Why? This is what they had to say…[more inside]
The Oxford Symposium on Food and Cookery is an annual weekend conference discussing food, its history, and culture. Since 1981 the papers presented at the Symposium have been collected into a conference volume called the Proceedings of the Oxford Symposium on Food and Cookery, most of which have been made available for free in their entirety via Google Books. Each volume consists of about 25-40 papers surrounding the theme of that year's Symposium (e.g. Eggs, Authenticity, or The Meal). [more inside]
"The idea that Medieval people drank beer or wine to avoid drinking bad water is so established that even some very serious scholars see no reason to document or defend it; they simply repeat it as a settled truth. In fact, if no one ever documents the idea, it is for a very simple reason: it's not true."
Marc Anderson, the winner of the Beautiful Now sound competition has a site called Nature Soundmap where you can listen to sounds from around the world. [more inside]
A Guide to Writing Sherlockian-Tea Habits. In which EnigmaticPenguin (of death) schools fanfiction authors in correct English tea theory and practice. Follow up: Biscuits.
Videos about people who love (and know) coffee, tea, soda, sake, absinthe, bread, pizza... It's Obsessives, by CHOW. Useful tips and fascinating personalities. (Some of these were linked previously on the Blue, but they work great together as an ensemble.)
Soft drinks have become ubiquitous around the world. Everywhere you go, you are more likely than not going to see them being sold at stores, food carts and roadside stands. [more inside]
Greatbrewers.com releases the Beer Sommelier. Beer is increasingly considered the ideal beverage to accompany food for its palate cleansing carbonation and its diverse range of styles featuring flavor and aroma characteristics that can enhance any dish. But selecting the right beer style to complement a specific dish, and tracking down a retailer that carries that style presents inherent challenges. Masterfully select the best beer styles to pair with any dish, see examples of those styles, and track down individual beers in your neighborhood with the Beer Sommelier. [more inside]
He wanted his espresso iced, but the coffee shop wouldn't let him. "Hey man. What you're about to do … that’s really, really Not Okay." [more inside]
Do You Taste What I Taste? - The first of Slate's 3-part series on the physiology of taste [parts 2, 3]
Serious vegetarians know to keep on the lookout for isinglass and other animal products in their beer. Isinglass is a fish-derived additive that's primarily used to help speed up the clarification of cask-conditioned ales, although some beer-makers will use it to reclaim batches that didn't filter properly. You can help keep your diet swimbladder-free with this awesome list.
Need something to wash down your Turducken? Try a tapioca milk tea. "A popular import from Taiwan, the frothy beverage is a mix of tea, milk, sugar and giant black tapioca balls served hot or cold. " Guhhh! Imagine slurping on your beverage and then... GLUCK!... a big ball of gumminess gets shlucked through your straw. Gluck, gluck, gluck! Bubble Tea, will it catch on?