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No more knuckle sandwiches in the cafeteria.

Diet and behavior.
posted by Gyan on Sep 30, 2005 - 30 comments

Company Cookbook

The Company Cookbook. Have you ever attended a company potluck? Did you vote on recipes and create a cookbook to send as promo to unsuspecting clients? Warning: If you select to read this post, you take "pot luck" - what was available, not knowing for sure what you might receive. (But be sure that, with this cookbook, it will include shredded cheese). And as a bonus, things you shouldn't bring to the company potluck.
posted by tidecat on Sep 27, 2005 - 13 comments

A history of modern military rations

A history of modern military rations from canning to MREs. Also, reproductions of American, Russian, Italian, British, and Japanese WWII rations.
posted by milovoo on Sep 22, 2005 - 49 comments

Chinese food around the world

Chinese food around the world. Ethnic Chinese immigrants worldwide took their cuisine with them. New Yorkers are familiar with Cuban-Chinese restaurants, owned by ethnic Chinese from Cuba who served steam tables of ropa vieja and chuletas right next to the pork fried rice and wonton soup. In Jamaica & Trinidad, Chinese immigrants pioneered jerk chicken lo mein and bok choy & callaloo stirfries.

Or how in Peru, Chinese Peruvians developed their country's restaurant industry and created a national dish, lomo saltado along the way.

But then there's the Indian-Chinese food popularized by the descendants of ethnic Hakkas who moved to Mumbai in the 18th century. Personally, I'm partial to some lollipop chicken or gobi manchurian with a nice, cold Kingfisher.
posted by huskerdont on Sep 22, 2005 - 57 comments

You might think me a glutton..... i sort of hate her

Chez Pim the gastronomic blog of a little thai woman.... and her very own write up in the observer. I sort of agree with one of the comments.... the shots of the food make me feel empty.
posted by sourbrew on Sep 14, 2005 - 14 comments

These chickens are looking for a good home

Who will speak for the chickens?
posted by mullingitover on Sep 13, 2005 - 34 comments

New York Haute Cuisine

The Epicurean online. Charles Ranhofer's 1893 book The Epicurean is available online from the Michigan State University Library and the Museum as part of their Feeding America digital project. Ranhofer was the head chef at Delmonico's Restaurant from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts.
posted by watsondog on Sep 11, 2005 - 7 comments

Mmmm... Hairy donuts!

YUM! Human hair in your food!
posted by loquacious on Sep 4, 2005 - 15 comments

whew.

Convoy on the go. Most of you probably already know this, but a massive convoy of food in and people out of downtown New Orleans is underway. On CNN they have video from helicopters, showing lines of hundreds of busses. This is a huge relief.
posted by delmoi on Sep 2, 2005 - 269 comments

Mmmmmmm...

A new food blog! Slashfood. Looks like a good one. They seem to be covering pretty much everything. Instant bookmark!
posted by braun_richard on Aug 19, 2005 - 25 comments

on my tongue

Are you HUNGRY or do you just crave the flavor? (my favorite is that Mustard is under the heading Exotic.)
posted by Phantast on Aug 17, 2005 - 29 comments

get to know your farmer

This journal is intended to share my love and appreciation for the hard work farmers and their families do to create such beautiful places and beautiful food. Tana Butler visists small farms near Santa Cruz, CA, sharing her thoughts and photographs [ farms | farmers | markets | food ].
posted by 김치 on Aug 16, 2005 - 21 comments

bacon

One bacon recipe per day, every day, forever.
posted by 김치 on Aug 11, 2005 - 29 comments

寿司

Sushi Encyclopedism covers everything from history to ettiquette to comics to the difference between 鯉 and 鮪.
posted by 김치 on Aug 9, 2005 - 38 comments

A Practical Explanation of the Principles of Healthful Cookery

Feeding America: The Historic American Cookbook Project "...an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century." Includes scanned, searchable, and downloadable copies of such titles as "The Virginia Housewife, Or, Methodical Cook," "Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means," and "Food and Cookery for the Sick and Convalescent."
posted by tpl1212 on Aug 5, 2005 - 7 comments

National Sandwich Month

August is National Sandwich Month and some people are dead serious about their love for the sandwich, keeping track of every one eaten this month (and for 2004 and 2003). Clearly, we could all be doing much more to celebrate and support the sandwich.
posted by mathowie on Aug 5, 2005 - 23 comments

The smut that's SFW

One man's crop blight is another man's delight. Also called corn smut, Ustilago maydis is a fungus that infects corn plants and is typically destroyed in the US. However, in some parts of the world, Cuitlacoche or huitlacoche is considered a fine delicacy. For over 100 years it has been used in science as a model for pathogenic development, but it is only recently that it has been deliberately cultivated for food in the US. Are you brave enough to eat it? Here are some recipes for you to try.
posted by hindmost on Aug 3, 2005 - 32 comments

Food porn

Boston Chefs - Search by location or name, and view each gorgeous portfolio
posted by growabrain on Jul 28, 2005 - 10 comments

A mellow cow is better than a mad cow

Have you heard of Kobe beef? How about Liechtenstein's milk?
posted by magullo on Jul 27, 2005 - 33 comments

Not for veggies..

The best American hamburgers? The American Hamburger is one of those things that I truly miss about the US and one of those things that we Brits try to copy but, for some reason, just never seem to get right.

Forget the golden-arches, we need some proper hamburger joints serving up half-pound burgers, real milkshakes and endless refills...
posted by Nugget on Jul 26, 2005 - 119 comments

Me So Gourmet

"If MSG is so bad for you, why doesn't everyone in Asia have a headache?" A brief history of and exploration some myths and facts surrounding MSG, glutamate (its natural expression) and umami - 'the fifth taste'. "We now know that glutamate is present in almost every food stuff, and that the protein is so vital to our functioning that our own bodies produce 40 grams of it a day. Probably the most significant discovery in explaining human interest in umami is that human milk contains large amounts of glutamate (at about 10 times the levels present in cow's milk). [...] Which means mothers' milk and a packet of cheese'n'onion crisps have rather more in common than you'd think."
posted by Blue Stone on Jul 10, 2005 - 227 comments

Chevre, Chia Seed, Chifferi ... No Chi Chi's?

Glossary of Food Terms From Abalone to Zweiback, this extensive reference of food terms is found, somewhat surprisingly, on the site of a salsa manufacturer. Who knew advertising could be so useful?
posted by jacquilynne on Jul 6, 2005 - 9 comments

Nosheteria

Bourgie (boo-zhee) Entertaining food blog (previous mefi topic) Regularly updated and worth a look for those interested in food ;) Written from Berkeley but not region specific, sometimes recipes.

"what is a bourgie? First let's get the pronunciation down, boo-zhee, sort of rhymes with sue me. Actually, it doesn't rhyme at all. It's the truncated version of bourgeoisie, you remember middle school history, Marie Antoinette, the rising middle class. But to English speaking nations, assuming that is what you belong to, this is the class with which we aspire to belong. And with food, it's almost the intangible. That little bit of effort that brings the dreary to the divine."
posted by wuakeen on Jun 28, 2005 - 26 comments

Foodfilter

The World's Healthiest Foods
posted by Gyan on Jun 24, 2005 - 21 comments

Mayo from 1951? Hmmmmm!

How long stuff lasts. So I guess I can have that mayo, honey and anti-freeze sandwich now? Or any time for that matter.
posted by KevinSkomsvold on Jun 20, 2005 - 42 comments

The Golden Spurtle

Porridge. Lots of Porridge. Not the (allegedly) classic BBC TV comedy, but the stuff you make from oats and that's fed generations of Scots. And now you too can attempt to win the Golden Spurtle and be crowned the World Porridge Making Champion. Some light relief for a Monday..
posted by Nugget on Jun 13, 2005 - 10 comments

Shouldn't you cook salmon in your dishwasher?

Shouldn't you cook salmon in your dishwasher? Poaching fish in the dishwasher is a virtually foolproof way to shock your friends, prepare a succulent meal, and do the dishes—all at the same time. Not all of the The Surreal Gourmet's offerings are quite so weird, but they might, as he claims, make you into a culinary hero.
posted by QuietDesperation on Jun 6, 2005 - 20 comments

The Medieval Diet

Scotlands diet was healthier in 1405 (within a lifetime of the Black Death) than today, according to archaeologists. Might we see the "Medieval diet" replace the "Mediterranean diet"? Some traditional food practitioners think so.
posted by stbalbach on Jun 5, 2005 - 40 comments

Gode Cookery

Gode Cookery. A compilation of medieval recipes adapted for the 21st century kitchen. [via Monkeyfilter]
posted by jb on Jun 3, 2005 - 15 comments

Crying while eating

Crying, while eating.
posted by Tlogmer on May 20, 2005 - 39 comments

Anhui Fujian Guangdong Hunan Jiangsu Shangdong Shanghai Sichuan Zhejiang

Eating Chinese
posted by casu marzu on May 3, 2005 - 19 comments

Addiction Study, Plastics & Ocean Mixing

Bees, Brains and Addiction
Tin Cans and Your Prostate
Salty Staircase and Ocean Mixing
posted by dfowler on May 3, 2005 - 13 comments

World's Best Restaurant

World's best restaurant serves up molecular gastronomy.
(parallel thread)
posted by peacay on Apr 19, 2005 - 17 comments

I'd like myPyramid with fries, please.

USDA releases new food pyramid(s). Instead of one cogent nutritional guideline for all Americans, the USDA has released a dozen because "one size doesn't fit all." Dietitians have advocated revision for a while now but change has been slow. According to author Marion Nestle, the nutritional guidelines have become highly politized by industry lobbyists: "My first day on the job, I was given the rules: No matter what the research indicated, the report could not recommend 'eat less meat' as a way to reduce intake of saturated fat." Newspeak for sweets appears to be discretionary calories; are we doing any better?
posted by fatllama on Apr 19, 2005 - 29 comments

Grain Power!

Why should the UN spend money to feed the hungry when they can simply pay a software company to create a video game about feeding the hungry? "In an exciting and dynamic form, Food Force will generate kids' interest and understanding about hunger, which kills more people than AIDS, malaria and tuberculosis combined,” says Neil Gallagher, the World Food Programme’s Director of Communications.
posted by NotMyselfRightNow on Apr 14, 2005 - 15 comments

http://hearth.library.cornell.edu/

Home Economics Archive: Research, Tradition and History (HEARTH). From Cornell University, HEARTH is an internet resource collecting home economics texts from 1850 to 1950, including Meals that cook themselves and cut the costs, by Christine Frederick (1915), and The young woman's guide to excellence, by William A. Alcott (1852), as well as the Journal of Home Economics from 1909 to 1980.
posted by monju_bosatsu on Apr 11, 2005 - 6 comments

Free! Free! Free! Free!

Free Online Wine Course from the Culinary Institute of America (CIA). We’ll give you a sample of our in-depth, on-site courses by taking you on a virtual journey through three of the world’s top grape varieties.
posted by crunchland on Apr 8, 2005 - 2 comments

Online outlets for gourmet goods

Online outlets for gourmet goods : Chef's Warehouse | iGourmet | ChefShop | Earthy Delights | L'Epicerie (french) | Ethnic Grocer| La Tienda (spanish) | French Feast (french) | Gustiamo.com (italian) | Pacific East West (japanese/chinese) | Import Food (thai) . . . (via NYT)
posted by crunchland on Apr 6, 2005 - 40 comments

Oh, Luscious Drupe!

Olives have a taste that is older than wine.
A stand-alone appetizer, these drupes are fine.
One of the first accomplishments of civilized man,
Now they are harvested in many a land.
This fruit of the tree that feeds the child,
Are oft' sour and tangy, definitely not mild.
Olives are known to make you look and feel great.
While those who don't love them are prone to debate.
They're artsy and craftsy, some virginal, some not.
And you can stuff 'em with just about anything you've got.
posted by debralee on Apr 5, 2005 - 35 comments

Environmentalism gets personal

The little bug eats the bigger bug, and "[i]t's bad news for beekeepers, farmers and anybody who likes to eat." An invading parasite imperils the American honeybee -- and your fruit basket. In only six months "40 percent to 60 percent of the bees nationwide have perished". And "that, in turn, hampers production of about one third of the human diet, including almonds, apples, strawberries, cherries, blueberries, sunflowers, melons and cranberries."
posted by orthogonality on Mar 31, 2005 - 22 comments

The Single Man's Guide to TV Dinners

The Single Man's Guide to TV Dinners
Teetering on the fine line between parody and sincerity, Ray guides us through the perilous world of TV dinners.

The box cover boasts "Extra Helpings of Beef Enchilada..". As I mentioned earlier, the dinner only contains one beef enchilada. What is an "Extra Helping"?

The cheese-to-meat-to-vegetable ratio is appropriate. After eating a few slices, you won't be left with a strange aftertaste.
posted by chrismear on Mar 31, 2005 - 33 comments

Every little hurts

Tesco, the UK's biggest retailer, recently announced record full-year profits and now controls a frighteningly dominant 27% share of all grocery sales in the UK. Put another way, the retail juggernaut now accounts for one in every eight pounds spent in British shops. Such a lofty position has got many worried and Tesco is getting flak for everything from being responsible for shutting down rural post offices to becoming a fully-paid up agent of Big Brother. Now Tesco has its very own nonaffiliated bloggers. The team behind Supermarket Sweep Up - a vertically targeted blog - say their aim is to place the UK's biggest retailer under "greater public scrutiny". Now that big media can't afford to run decent investigative journalism, is a collaborative 'investigative blogging' the best way forward?
posted by MrMerlot on Mar 30, 2005 - 11 comments

Fight food!

Chankonabe. If you've ever wondered how sumotori achieve their epic bulk, this article from Gastronomica details the complex preparation and serving rituals of the (perhaps not) delicious, protein-rich chunky soup that's the staple of their diet (with recipe helpfully included).
posted by melissa may on Mar 26, 2005 - 7 comments

mmmmm...Paa Thong Koh.

Fried Doughs from Around the World.
posted by Espoo2 on Mar 19, 2005 - 18 comments

feed me better

Feed Me Better Jamie Oliver (UK fat tongued food wizard) campaigns to ban the junk food and get fresh, tasty and, above all, nutricious food back on school dinners menu.
posted by Spoon on Mar 17, 2005 - 47 comments

Hi-fi sci-fi food

It's the future. Now where's my fucking food?
posted by Tlogmer on Mar 4, 2005 - 37 comments

Science of Cooking

Science of Cooking guide resource
posted by Gyan on Feb 27, 2005 - 8 comments

PsychoStudio

Edit your own psycho shower scene
posted by srboisvert on Feb 24, 2005 - 6 comments

Kanahakkliha!

Kanahakkliha! QT (mirror)
posted by Tlogmer on Feb 11, 2005 - 16 comments

what is your local strange food?

For me smoked reindeer heart and fermented herring are delicacies, on the other side of the world thousand year eggs and chicken feet are the gems. What are your local foods that may seem strange to others? Would you like some weasel coffee, or civet coffee after dinner?
posted by dabitch on Feb 11, 2005 - 81 comments

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