From food scientists who study the human palate to maximize consumer bliss, to marketing campaigns that target teens to hook them for life on a brand, Pulitzer Prize-winning journalist Michael Moss’ new book goes inside the world of processed, packaged goods.
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Tagged with “food”
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How The Food Industry Manipulates Taste Buds With ‘Salt Sugar Fat’ : The Salt : NPR
Tagged with food npr industry manipulation
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Cool Down With A Hot Drink? It’s Not As Crazy As You Think : The Salt : NPR
Hot tea might not sound like the most refreshing of drinks for a 100-degree day. But neuroscientists say that receptors in your mouth may send a cool message when they detect hot foods.
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The Fat Duck | Heston Blumenthal | Cooking Statement
‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.
Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.
In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.
ONE Three basic principles guide our cooking: excellence, openness, and integrity.
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.http://www.thefatduck.co.uk/Heston-Blumenthal/Cooking-Statement/
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When It Comes To Falafel, The Flavors Of Home Can Vary : The Salt : NPR
A reporter’s quest to understand differences in regional recipes of the Middle East staple yields homespun stories about their provenance.
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Making sense of the price of milk
Cheap milk is driving a hard bargain between the dairy farmers and the milk processors. Facing big cuts in milk sales to supermarkets and stiff competition in the marketplace generally, dairy processor Lion is cutting contracts back and paying less for the milk they buy from farmers. But consumers are loving the low prices and sales of supermarket brands continues to increase.
Tagged with milk sustainability food agriculture
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Betting Better Fake Chicken Meat Will Be As Good As The Real Thing : The Salt : NPR
A new Maryland company is betting that its mixture of soy, pea powder, carrot fiber and gluten-free flour tastes a lot like real chicken. Beyond Meat plans to expand into fake pork and ground beef next.
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How To Make It In The Food Truck Business : Planet Money : NPR
On today’s show, the key to succeeding in the food truck business: the perfect parking spot.
Tagged with food trucks food truck npr
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The Ultimate In Heirloom Wheat Arrives At Seed Vault : The Salt : NPR
A few days ago, hundreds of thousands seeds from around the world arrived at an underground storage vault on a remote Arctic island. That vault holds a growing collection of seeds, from all the different kinds of crops around the world that humans grow for food.
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The Friday Podcast: Who Killed Lard? : Planet Money : NPR
You rarely see lard on menus. There aren’t shelves and shelves of it in every supermarket. In this country, we’ve sort of lost touch with the once beloved pig fat. On today’s podcast, we ask â who killed lard?
http://www.npr.org/blogs/money/2012/01/06/144806987/the-friday-podcast-who-killed-lard
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The Troubled History Of The Supermarket Tomato : NPR
Ever wonder why supermarket tomatoes taste like nothing? Food writer Barry Estabrook’s new book traces the troubled history of the modern commercial tomato.
http://www.npr.org/2011/07/09/137623954/the-troubled-history-of-the-supermarket-tomato?sc=fb&cc=fp
Tagged with food npr tomato barry estabrook
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