The Language of Food is a blog with only four entries, but each one is an excellent, well-researched essay on, yes, food and language: ketchup, entrée, dessert, and ceviche. The author, Dan Jurafsky, teaches a parallel course at Stanford, the syllabus for which you can peruse here. via (mefi's own) honestengine.blogspot.com
posted by Rumple on Aug 14, 2010 - 10 comments

With flagrant disregard for their waistlines and their own gustatory limitations, Giles Coren and Sue Perkins (known as The Supersizers) have been going back in time to the diets of their ancestors for the (education?) amusement of the general public (well, people who watch BBC Two). Restoration | Edwardian | Victorian | Wartime | Seventies [more inside]
posted by chuckdarwin on Jun 11, 2008 - 29 comments

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.
posted by madamjujujive on Oct 10, 2007 - 51 comments

Multicultural toasting as an accoutrement for Gunther Anderson's guide to making liqueurs at home [ Principles | Science | Materials | Example recipe | and more... ]
posted by Blazecock Pileon on Sep 19, 2007 - 10 comments

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

Inkjet sushi - Some argue the kind of molecular gastronomy created by chefs like Moto's Homaro Cantu sucks the soul out of gourmet dining. Others turn it into better cooking for the unwashed masses, while still others turn it into a science project for the kids.
posted by AlexReynolds on Feb 3, 2005 - 21 comments

Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written by professional cooks for professional cooks but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs Dan Barber and Michael Anthony, currently wowing New Yorkers at the Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[ From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted by MiguelCardoso on Jul 25, 2002 - 12 comments