Is eating a live shrimp ethically acceptable?
"Part of the problem is that eating live creatures is often more a circus of squeamishness than a culinary adventure, eating live animals is judged on a scale of grossness rather than taste"
Is eating a shrimp alive because 'it tastes a lot better' ethically acceptable or doomed to leave a bad taste in the mouth?...
Read more: Live and let dine; guardian.co.uk
"It is the mark of an educated mind to be able to entertain a thought without accepting it." ~Aristotle (Metaphysics) (goodreads.com)
Delightfully yours, Food Meditations
Green bounty
Carrots, peas, and the like are no longer just the supporting cast—they’re the stars. Move over locavores, here come the vegivores...
Read more: Why Vegetables Are the New Meat; nymag.com
~ The Six Staples of Vegivorism; nymag.com
Green gold
True extra-virgin olive oil hasn’t always been easy to find. Add it to anything from soup to dessert...
Read more: Cooking with olive oil; sunset.com
Italian travel bites Every winter in Trentino, millions of tourists arrive to enjoy the beauty of the landscapes, the art and the flavorful alpine food...
Read more: Trentino, mon amour…; italian-food-lovers.com
Vegetable menu
~ Stuffed cabbage, made by millions of grandmothers of Eastern European descent, is a sweet-and-sour affair...
Read more: Stuffed Cabbage, a Classic Worth Revisiting; nytimes.com
~ A food can be too subtle for its own good. Spend more time with this lovely autumn fruit...
Read more: Pear bonding; telegraph.co.uk
~ A Vegetable Wellington, Fit for a Duke; nytimes.com
~ Chop, eat, love - how to make good salads; theage.com.au
Special occasions
Some look forward to mom’s lumpy mashed potatoes and gravy on Thanksgiving; some can’t wait to try new dishes...
Read more: 10 Surprising (and Vegetarian) Thanksgiving Recipes; blisstree.com
How to
~ We have come to accept the term Food Porn as a way of describing pictures of food that heighten our desire to eat...
Read more: How to Take Pictures of Ugly Food; nytimes.com
How does tea fit into your workday? Best known for creating photographs and sculptures inspired by classic Greek statuary, she embraces and confronts tradition...
Read more: An Artist on the Art of Tea Drinking; wsj.com
~ Curing is a skill that’s almost disappeared, but curing remains a simple way to add flavour...
Read more: Home curing: Preserving a great British tradition; telegraph.co.uk
Kitchen and science
~ Why people prefer certain foods over others depends largely on a combination of taste and texture...
Read more: The Science Behind Why We Love Ice Cream (and Other Things Creamy); wsj.com
~ Harvard uses top chefs to spice up science; boston.com
Healthy corner
~ The crystal diet: How sprinkled on food, flavour-boosting powder 'makes you want to eat less'; dailymail.co.uk
~ 17 Strategies for Smarter Holiday Eating; more.com
~ Study: ‘Good’ Fats Even Better for the Heart Than We Thought; time.com
From the mixer
~ Oysters Lose Their Allure; wsj.com
~ Where Are They Now? The Gourmet Masthead, One Year Later; newyork.grubstreet.com
~ Ritz-Carlton ditches holiday gingerbead houses for Georgetown Cupcake; usatoday.com
Appetibilis
~ Chakchouka (Shakshouka); benutritious.com
~ Dolmas; weeklyveganmenu.blogspot.com
~ Oven-Dried Cherry Tomatoes; acoupleinthekitchen.blogspot.com
~ Roasted Vegetable (Sweet Potato, Eggplant & Tomato) Spread or Dip Recipe; cookincanuck.blogspot.com
~ Saffron Scented Pear Upside Down Cake; iwantthepie.wordpress.com
Dolmas Salad
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Check also:
~ the ockstyle digest
~ the gluten free etc... daily
~ the andante con gusto daily
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