Read Up On It – For December 16th, 2011
This week’s edition of Read Up On It covers food from various points of view including scientific, historical, personal and ethical.
- Gizmodo, known for talking about all things geek-chic, recently published a great story about how we perceive taste, what makes a steak taste good and why some of us hate cilantro.
- Sean Brock, that sexy mofo of a southern chef sits down with Eater to talk about his collection (and love for) of cookbooks. He also makes mention of a tome that is available on Google Books, entitled The Physiology Of Taste, and no, it’s not the Brillat-Savarin book most people know. This one is american and all I know is that I want a copy.
- Slate seems to be putting out some recent food writing lately, including this lovely ode to that slowly-becoming archaic thing, the recipe card.
- The Globe & Mail lists 12 brewers that they’re digging. One of them is Halifax’s own Garrison Brewing.
- Looks like the Grey Lady is picking up on something that a lot of atlantic canadians have known for a long time: that herring, especially pickled, is good. Solomun Gundy anyone?
- We here at Passable have talked about putting berries in booze before. Looks like we were ahead of the curve, or so says Details.
- The Atlantic posts an interview with Jonathan Bloom, who points the finger at us for not only wasting food, but how we perpetuate it in our food choices.
- I’m a big fan of David Lebovitz, so I was happy to see his recent foray into making videos. Here’s a little trip he makes to a french open air market and the meal he prepares from his daily provisions.