No diet, no detox: how to relearn the art of eating, by Bee Wilson, author of the weekly column, The Kitchen Thinker. "All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it’s all up for grabs. From our first year of life, human tastes are astonishingly diverse. But we haven’t paid anything like enough attention to another consequence of being omnivores, which is that eating is not something we are born instinctively knowing how to do. It is something we learn."
"He believed that since the coconut grew high up in the tree, closest to God and closest to the sun, it was godlike. And since it had hair and looked like a human head, he thought it came closest to being a man. According to his rather crackpot theory, to be a cocovore was to be a theophage — or eater of God."
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 psychology of Soylent and the prison of first-world food choices
People are born with neither the ability to cook nor compile; both are taught, and chastising even an adult for not knowing how to cook a healthy meal makes about as much sense as chastising an adult for not knowing how to code or how to compile an application from source. Each of those two different ridicules demonstrates an identical lack of empathy and an accompanying equally stunning sense of privilege that you should probably check immediately.
"I’m bigger than most people, let alone most nutritionists — but I’m a pretty normal person. And a damn good nutritionist." The Fat Nutritionist wants to help you eat normally again. [more inside]
My favorite response to questions about how to eat clean is, “Wash your food.” On the always-changing understanding of ‘good’ food and how some of the bodybuilding community’s dogma doesn’t hold up to research.
Why Wal-Mart Is Making Our Health Its Problem - "So what's behind the [healthier-eating] initiative? In a word: scale. In a recent article in HBR, Chris Meyer and I argued that we'll see companies taking more and more ownership of externalities they could ignore because of changing sensibilities and better sensors (meaning detection and reporting of impacts by third parties). But we also identified a third driver: the scale of modern business. Whereas in the past, a single grocer could not have much impact on society, in today's highly consolidated market, Wal-Mart touches a significant percentage of the nation's food intake. Once you reach a scale where your decisions have ramifications for millions, it is hard to pretend that the impacts, even as distant ripples, are not your problem."
Interesting info for even the ardent salad dodgers (via bifurcated rivets)
"64 grams of fat, 2,090 milligrams of sodium, and enough cholesterol to kill anything that's ever lived." 104% of your USDA daily requirements of saturated fat. 231% of your daily intake of cholesterol. Swanson's Hungry-Man All-Day Breakfast! (Pancakes included.)
Mmmm, stickers in my colon. Next time I'll be sure to wash the apple, doc. (see bottom pick).
One of the holy grails of the infosaturated overworking computer professionals like myself is a single food capable of giving all the nutrients you'd need for a meal, and be as easy as possible to prepare and eat. Some friends used to call this dream creation "food paste" or "foodstuff capsules" or most simply "fuel." I never thought my Jetsonian dream would ever come true, but now there's the Dilberito, with 100% of 23 vitamins and Jamba Juice's Smoothies. Why do I mention Jamba? Because I saw this poster in the SFO airport last night, and they even go so far as to answer the question "can I get too much Jamba?"