Read Up On It for January 17th, 2014
- Ever wonder what “Dutch Process” cocoa was, and how it differs from regular cocoa? Food 52’s Alice Medrich writes about it for the Huffington Post.
- A great piece in this week’s Chronicle Herald: the origins of Tarek Kostek, owner of the Halifax institution, Tarek’s Cafe.
- A very meaty story via the BBC: The Meat Atlas, a publication on meat production, and its effects on people, economics and the environment.
- So sanguine – The Independent examines how blood as an ingredient has become not only trendy, but is being touted as nutritious and versatile. Blood meringues anyone?
- Beer: Tasting Matters argues that it is not only is is tasty, it also serves as an archeological divining rod.
- I don’t smoke, but this intrigues me: NPR talks to bartenders who use tobacco as a flavouring in cocktails.
- The Guardian asks: Are “superfoods” really superior, or is it all just hype?
- And last but not least, The Atlantic uncovers what it calls “The Dark Side Of The Truffle Trade.”