Read Up On It For December 7th, 2012
This week’s collection of links take you into the world of intellectual property, stinky durians and the lost foods of Hong Kong. Read Up On It!
Image via Encyclopedia Britannica
- How does one maintain ownership of an culinary technique or idea? Can you? Eater’s Gabe Ulla posts a great piece on the culture of kitchens, and the difficulty in maintaining “ownership” over one’s own ideas.
- I remember I once bought some frozen durian. They were sealed in a vacuum-packed package, as well as wrapped in more plastic. Even frozen, the smell of the stuff was so potent that by the end of the day, even my fridge smelled like durian. Oh, and my breath smelled like I’d been sucking on a sewer pipe. So why does it stink so bad? The Smithsonian looks into it.
- Ever wonder why traditional japanese foods are always so well balanced? Hiroko Shimbo explains why.
- If you were to imbibe at a select few places in this city, you’d receive your cocktail in a smaller, more traditional glass. Perhaps a coupe. Why is that? Because it makes sense: you want your drink cold, not watered down with ice. The Wall Street Journal looks into the return to the classic and small.
- Speaking of drinking, Wine Spectator looks at certains myths around drinking and buying wine.
- The CBC posted a couple of interesting food-related stories this week. Lobsters prices are low due to a glut of supply, while meat prices are expected to go up.
- Speaking of food and the laws of supply and demand, The Economist looks into the recent surge of demand and fishing of elvers -tiny baby eels – and how they are being sent to Asia.
- Finally, Gourmet Traveller goes to Hong Kong, looking for forgotten – or nearly forgotten – dishes. Take the Golden Coin Sandwhich: “Some dub it the “cholesterol sandwich”: individual sliders made up of pork-belly fat, char siu, and chicken liver, all squished together in a steamed bun.”