Read Up On It For December 14th, 2012

This week’s Read Up On It goes all over the world, from Japan to the U.K. to Korea via the U.S. and more. Eat it up!

A still from David Chang’s “The Mind Of A Chef”

• There is nothing worse than an overdone burger. Here in Nova Scotia, burgers can only be served in restaurants once they have reached an internal temperature of 160F. Well, looks like the same thing is happening in the U.K. according to The Telegraph.

• Tokyo’s Tsukiji Market, arguably the most famous fish market in the world, is moving. (via CNN)

• I kinda like grapefruit. I like that it’s a little bracing. But this author over at Slate, has a hate-on for the stuff unlike anything I have ever heard of.

• For the imbibers amongst us: the resurgence of the Tom & Jerry, a winter cocktail. (via NYT)

• The Globe and Mail looks into making cheese at home. The verdict: fresh cheeses are okay, but leave the Manchego to the experts.

• Pepsi and roast chicken? In a potato chip? Only in China. (Via Gawker)

• Michael Ruhlman releases a new book, only for the iPad. The subject: schmaltz.

• Eater publishes its list of the 21 best cookbooks of the year. In that list is Passable interviewee Naomi Duguid‘s new book, Burma.

• I used to think I was adventurous to try lutefisk, that scandinavian holiday treat. Now, not so much. (Via Chow)

• Esquire looks into the Worst Food Moments of 2012.

• As for the most bizarre food moment of the year, I think this video is right up there. From the PBS series, “The Mind Of A Chef”, a strange primer on making kimchi. Also, pineapple in kimchi?