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But food is so delicious :(

How do I stop eating food? Or really, how do I replace food with a single nutritionally-complete thing, a perennial AskMeFi favorite, seems to have been answered. [more inside]
posted by yeoz on Feb 20, 2013 - 140 comments

Mo’ honey, mo’ problems

The world of honey trading is a murky one, riddled with smuggling and fakery. But honey detectives are on the case! And they have a new, powerful weapon: a laser tool designed by the European Space Agency to measure carbon on Mars that has been re-purposed to detect fake honey. (Via) [more inside]
posted by Mezentian on Feb 18, 2013 - 59 comments

Over 12 years, 8 million children died from vitamin A deficieny

A Golden Rice Opportunity is an article about how genetically modified 'golden rice' may save millions of children, at least according to Skeptical Environmentalist author Dr. Bjorn Lomborg.
posted by Charlemagne In Sweatpants on Feb 17, 2013 - 131 comments

??????-style pizza

Geography of Pizza
posted by unliteral on Feb 14, 2013 - 141 comments

"Veegan, not Veejan"

In November 1944, as Hitler's V-2 rockets rained down on England, Donald Watson's mind was elsewhere. Together with Elsie Shrigley and 23 others, he was starting a new society of ethical vegetarians who avoided dairy and eggs as well as meat -- an unheard-of innovation. The earliest issues of the group's magazine are now available online and provide a glimpse into the humble beginnings of what became a global movement. In its pages, members discuss animal ethics, health, wartime rationing, recipes and the thorny issue of what adherents should call themselves. (Donald Watson coined "vegan" in issue 1, but some members were unimpressed and wrote in with their own suggestions including Vitan, Dairyban, Benevore, Sanivore and Beaumangeur).
posted by dontjumplarry on Feb 13, 2013 - 48 comments

Tonghua Night Market

台北,臺灣 (Táiběi, Táiwān, aka Taipei) is home to many night markets. (What is a night market, you ask? It's a street, lined with stalls and vendors selling all sorts of food, clothes, gadgets, geegaws and entertainments. At night, it's full of activity and opportunities for people-watching. Night markets are sometimes located near temples.) The most famous include 士林夜市 Shìlín Yèshì (lots to see there) and 華西街 Huáxījiē, also called Snake Alley, but here are some links about one fairly typical mid-sized night market located in southeast Taibei City. [more inside]
posted by jiawen on Feb 7, 2013 - 15 comments

Famous foods of Japan by prefecture

So, I’ve been doing my research. Because there are so many prefectures and so many famous foods, I’m going to be breaking this article up into two parts. One for North, East, and Central prefectures of Japan, and one for West and South prefectures of Japan. At the end of the second part, we’ll also include a printout that has a map with numbers on all the prefectures corresponding to a list down below it. That way you can print this out, take it with you, and go on a rompy food excursion in Japan.
posted by infini on Feb 6, 2013 - 17 comments

Delicatessen with Love

Grandmas of the world and their favorite recipes: a photo essay/cookbook.
posted by showbiz_liz on Feb 5, 2013 - 13 comments

Funeral Procession Includes Stop at Burger King Drive-Thru

Funeral Procession Includes Stop at Burger King Drive-Thru
posted by ColdChef on Jan 29, 2013 - 32 comments

Everything is Dinner

Micro-Macro, an animated short film that visualizes the nested scales of the physical universe (a la the Powers of Ten) using stop-motion-animated food. [more inside]
posted by Potomac Avenue on Jan 29, 2013 - 4 comments

Holland's favorite snack

"Bitterballen are one of Holland's favorite snacks … this deep-fried, crispy, bite-sized ball of meaty gravy is to be eaten with a good, savory mustard." A traditional way to make use of leftovers, recipes for bitterballen are many and diverse. But one thing that (presumably) has never been done before happened this past Monday on Dutch TV, when two presenters cooked up some bitterballen in human fat. (A little more info on the show here.)
posted by jbickers on Jan 24, 2013 - 40 comments

Add Some More Bourbon - One Day We'll All Be Dead

Saveur's utterly charming "Recipe Comix" features illustrated recipes/short stories by some of the web's best cartoonists covering a wide range of meals.
posted by The Whelk on Jan 21, 2013 - 14 comments

A Little Off the Top

"A rough calculation of current rates of soil degradation suggests we have about 60 years of topsoil left." Via.
posted by holmesian on Jan 18, 2013 - 68 comments

" I think it may be a front for a cult."

According to Yelp reviews, a Chicago-area Taco Bell is one of the best dining experience in the city people on r/Chicago over at reddit call it "magical.
posted by The Whelk on Jan 17, 2013 - 169 comments

Keen need to think again about quinoa

The costs of importing non-native foodstuffs: Despite the call to vegans in the headline, this is an issue that effects all eaters as international lands are stripped to feed the appetites of more wealthy nations. The appetite of countries such as ours for this grain has pushed up prices to such an extent that poorer people in Peru and Bolivia, for whom it was once a nourishing staple food, can no longer afford to eat it. Imported junk food is cheaper. In Lima, quinoa now costs more than chicken.
posted by weeyin on Jan 17, 2013 - 77 comments

Cap'n Crunch Sous Vide

Neal Stephenson has been working with the free online culinary school ChefSteps, including aiding in the design and construction of something called a Gaggle Roaster, and filming this video slicing fruit (and a water bottle) in slow motion with a sword.
posted by mannequito on Jan 15, 2013 - 14 comments

Overthinking a Plate of Beans

The five scholars explored the question, “What is the meaning of food?” and debated its role in ethnic and religious tensions. They also examined the possibility that “food, which is something that all of us share, albeit in different ways, can be used to bring people together instead of differentiating between us.” According to Goldstein, one of the most important ideas to come out of the group was that food is a social process rather than a commodity and thus is central to multicultural understanding: “[Food] has to do with how we live and it’s not just an object that we ingest.” Food: History & Culture in the West [PDF], was a 2010 UC Berkley Symposium exploring multiple links between food and culture: [more inside]
posted by byanyothername on Jan 7, 2013 - 14 comments

Convoy Conquest!

Tireless eaters Jenne and Miko set out to try every restaurant along San Diego's Convoy Street. (via Projects) [more inside]
posted by threeants on Jan 5, 2013 - 19 comments

Archie's Recipes

Archie's Recipes - When my grandparents passed away my family rediscovered an old family recipe book that my great grandfather wrote by hand in an old ledger. [via mefi projects]
posted by item on Jan 5, 2013 - 17 comments

THE FOOD WORLD IS ON SOME ILLUMINATI SHIT

20 Things Everyone Thinks About the Food World (But Nobody Will Say) "Needless to say, these are complicated topics, and we can’t do them justice in the space of one list. But they are opinions and issues that we find ourselves circling with friends who work in the industry or follow it closely, and we think they’re worthy of discussion."
posted by bobobox on Jan 4, 2013 - 251 comments

Grow More GM, says former anti-GMO activist

Mark Lynas, author of several books on climate change and once a leading figurehead of the anti-GMO movement, has made an about turn on his opinions regarding GM crops. In an address to the Oxford Farming Conference, he stated: "For the record, here and upfront, I apologise for having spent several years ripping up GM crops. I am also sorry that I helped to start the anti-GM movement back in the mid 1990s, and that I thereby assisted in demonising an important technological option which can be used to benefit the environment. As an environmentalist, and someone who believes that everyone in this world has a right to a healthy and nutritious diet of their choosing, I could not have chosen a more counter-productive path. I now regret it completely. So I guess you’ll be wondering—what happened between 1995 and now that made me not only change my mind but come here and admit it? Well, the answer is fairly simple: I discovered science, and in the process I hope I became a better environmentalist." [more inside]
posted by rattleandhum on Jan 4, 2013 - 82 comments

The Essential Guide to Dim Sum

The essential guide to dim sum: know exactly how to order thanks to this breakdown of 24 dishes, including photos and Chinese pronunciation.
posted by xingcat on Jan 2, 2013 - 117 comments

Finest Food TV Ever

A Bite of China is a beautiful and delicious 7-part documentary from CCTV about food production and preparation in China (in English). “Thirty of the country's most respected filmmakers worked for more than a year filming the seven 50-minute episodes. They shot throughout the country, from the frozen lakes of the north-east and the bamboo forests of Liuzhou to the frenetic chaoses of Beijing and Hong Kong.”
posted by Jode on Dec 30, 2012 - 16 comments

Funeral Wreaths from Chefs

"I was never threatened covering the cops beat nor while reporting on a big Mafia trial, but I was threatened – twice – for writing negative reviews of two restaurants. Shows where the passion is, I guess." Restaurant critics write about (and link to) their most negative reviews and discuss the measured and reasonable responses they received after their publication. [more inside]
posted by the young rope-rider on Dec 27, 2012 - 54 comments

It's the end of the world and they know it

The most-watched show in the history of the National Geographic Channel isn't Wild, Taboo or even the longest-running documentary series on cable tv: Explorer. It's Doomsday Preppers, a show that documents the "lives of otherwise ordinary Americans" as they prepare for the end of the world. [more inside]
posted by zarq on Dec 21, 2012 - 115 comments

FlavorBrit

ShortList has been reviewing British high-end (gourmet) burgers for the last few months. [more inside]
posted by Wordshore on Dec 19, 2012 - 37 comments

He point's to his lip's.

Kayden Kross writes, at length, about opposing Measure B and making a DMV-style sex test. Both SFW.
James Deen makes the world's most expensive burrito and is also a food critic. NSFW banners.
Kayden Kross shares a funny moment in a porn script and a funny text conversation with a porn star. NSFW text.
James Deen got a "shit head kitten". NSFW banners, still.
Kayden Kross dresses up her fleshlight like David Foster Wallace and like a hot dog. NSFW fleshlights.
James Deen waxes nostalgia for Nine Inch Nails and the era when people listened to albums, not songs. Banners still NSFW.
Kayden Kross shares pictures of her horse and pictures of herself buying her horse's love. Also stories about riding her horse. Also pics of her bunny. All SFW.
James Deen has a crush on Lexi and Stoya and Daisy and Stoya and Maddy and Stoya and occasionally he writes them haiku. Blatantly NSFW the lot of them. Plus banners.
posted by Rory Marinich on Dec 19, 2012 - 46 comments

많이 드세요

Learn how to cook Korean food with Aeri Lee and Maangchi. [more inside]
posted by zarq on Dec 18, 2012 - 26 comments

Around the world in 194 meals

Jesse and Laura are cooking and eating their way through the United Nations, and raising money for World Food Program USA as they do.
posted by booksherpa on Dec 16, 2012 - 14 comments

PASSPORT TO FLAVORTOWN

Unable to visit the infamously badly reviewed Guy's American Kitchen & Bar? Never fear, for Metafilter's own mccarty.tim has you covered with a Guy Fieri Menu Item Generator.
posted by The Whelk on Dec 16, 2012 - 76 comments

"Michelin-starred restaurants began to look and taste the same."

Vanity Fair: What's Wrong With The Michelin Guide. Esquire:Why It's Hard To Trust The Michelin Standards. FT:Star-Crossed: Once universally revered, the Michelin Guide is now dismissed by some as a relic of a bygone age
posted by the man of twists and turns on Dec 14, 2012 - 56 comments

Food History Jottings

Ivan Day has a food history blog. So does India Mandelkern. [more inside]
posted by zamboni on Dec 12, 2012 - 5 comments

Where are the flying cars? I was promised flying cars. I don't see any flying cars!

Global Trends 2030 Alternate Worlds is the latest quadrennial report from The US National Intelligence Council (NIC). (Report: PDF / Talking Points: PDF.) Similar to its predecessors, '2030' attempts to predict 'alternate visions of the future.' An official blog discusses their speculations. The Atlantic Council has published a "companion publication": "Envisioning 2030: US Strategy for a Post-Western World." [more inside]
posted by zarq on Dec 11, 2012 - 21 comments

DON'T BE A CRAPPY PACKAGER

Chow.com tells you how to ship cookies and other treats for the holidays: "You don't want to ship any cookie or baked good that won't hold up for three to five days sitting around your house in the container you plan to ship in. Not sure? Do a test batch and see what happens." [more inside]
posted by purpleclover on Dec 8, 2012 - 9 comments

"A clam for supper? a cold clam; is that what you mean, Mrs. Hussey?

"New Englanders learn quickly to dismiss the chowder where tomato ruins its gorgeous broth, where references to New York tarnish its name...However, few know how such distinctions came about in the first place, what processes were involved that resulted in one person's disgust of another's beloved creation, and why, to this day, do we stand by such convictions?" The New England Chowder Compendium, from the McIntosh Cookery Collection at the UMass Amherst library. [more inside]
posted by Miko on Dec 4, 2012 - 92 comments

Latkes

Hanukkah draws nigh and that means latkes. [The oil in which the potato pancake is cooked symbolizes the miraculously long-burning fuel that lit the Second Temple.] Bubala Please shows you how to keep it real. [more inside]
posted by Egg Shen on Dec 2, 2012 - 75 comments

It's OK, Dad, I can get my own dinner....

Never leave a Husky home alone....
posted by HuronBob on Dec 2, 2012 - 57 comments

Everything has an end, only the sausage has two. And what would a monkey know of the taste of ginger anyway?

Alles hat ein Ende, nur die Wurst hat zwei.
Bandar kya jaane adrak ka swad?
...and other foodie figures of speech. A few more to nibble on. Or jump to 27:25 of this week's World in Words to hear butchered renditions of the podcast crew's favorites (iTunes link)
posted by iamkimiam on Dec 2, 2012 - 17 comments

The clean, fresh air of Scandinavia

The BBC explore the olfactory delights of rakfisk, "trout sprinkled with salt and fermented in water for up to a year." But is it as smelly as Surströmming, fermented Baltic Herring from neighboring Sweden, or as extreme as the Icelandic Hákarl, basking shark buried in a hole and fermented for several months and tasting "similar to very strong cheese slathered in ammonia"? [more inside]
posted by Wordshore on Dec 2, 2012 - 52 comments

The rise of the secret supper club

For the past two years, in a loft apartment in downtown Los Angeles, Craig Thornton has been conducting an experiment in the conventions of high-end American dining. Several nights a week, a group of sixteen strangers gather around his dining-room table to eat delicacies he has handpicked and prepared for them, from a meticulously considered menu over which they have no say.
posted by Egg Shen on Dec 1, 2012 - 51 comments

ooh, expired milk er yoghurt

You are what you eat. A peek inside 50 people's refrigerators. navigate with left and right arrow keys
posted by special-k on Nov 30, 2012 - 190 comments

"Warning: May cause Pastrami On Rye cravings"

Deli Man Trailer on Vimeo. In 1931, there were 1,550 kosher delis in NYC. Today: 150 Jewish delis in all of North America [more inside]
posted by growabrain on Nov 28, 2012 - 28 comments

The Coldscape

More than three-quarters of the food consumed in the United States today is processed, packaged, shipped, stored, and sold under artificial refrigeration. The shiny, humming stainless steel box in your kitchen is just the tip of the iceberg, so to speak—a tiny fragment of the vast global network of temperature-controlled storage and distribution warehouses cumulatively capable of hosting uncounted billions of cubic feet of chilled flesh, fish, or fruit.
posted by Chrysostom on Nov 27, 2012 - 28 comments

Could I interest you in dessert?

Chef Grant Achatz plates the final dessert course at Alinea. Or perhaps you'd prefer the chocolate pumpkin pie or the edible balloon? Bon appetit!
posted by madamjujujive on Nov 26, 2012 - 51 comments

Potatoes and Math

Maximum gravy: Vi hart, daughter of George & mathemusician at The Khan Academy, cooks mathematical potatoes to go along with a symmetrical Turduckenen. Have a delicious Thanksgiving. [more inside]
posted by growabrain on Nov 22, 2012 - 21 comments

RT @CoryBooker: "We have a shared responsibility that kids go to school nutritionally ready 2 learn"

Cory Booker, mayor of Newark, NJ, will spend a week or longer living on food stamps, in response to a Twitter user who told him that, quote, "nutrition is not a responsibility of the government." [more inside]
posted by Rory Marinich on Nov 20, 2012 - 117 comments

Why did Prop 37 Fail?

Why did Prop 37, the GMO labeling bill, fail? Ernest Miller of KCET argues that it wasn't money, but message. [more inside]
posted by Scientist on Nov 15, 2012 - 154 comments

Artisanal sriracha

Want preservative-free sriracha but don't have time to make your own? Jolene Collins makes (and sells) her own high-end artisanal sriracha. Would you like to watch?
posted by Egg Shen on Nov 12, 2012 - 95 comments

Soup Dumpling Burger

Burger Of The Future by Dave Arnold, Director of Technology at the French Culinary Institute in 22 steps & Voilà
posted by growabrain on Nov 10, 2012 - 83 comments

Samosas

The Samosa Connection [more inside]
posted by Egg Shen on Nov 8, 2012 - 46 comments

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