Extra Matter

Eat This Newsletter 014

 

5 October 2015

Don’t fear the fungi

  1. It’s odd that “cure” has two such distinct meanings, but don’t let the scare mongering of What we know about fungi and cured meats put you off.
  2. The life and times of domesticated cheese-making fungi could also put you off, if you let it.
  3. More sciencey stuff: a review of The Food Lab, the giant new tome from Kenji López-Alt. I know I’ve given him grief, but the book sounds worthwhile.
  4. This is all turning very negative, but sometimes that happens. Stuff like the Future Food District makes me so glad I didn’t get to Milan for Expo 2015.
  5. Likewise the Foresight project, which “aims at understanding what decisions do policymakers need to take in the coming decades to ensure that by 2035 food systems deliver high quality diets in low/middle income countries”. Because they really still don’t know?

You might also like:

  1. What makes Parmigiano-Reggiano Parmigiano-Reggiano? Rules risk fossilising a cheese that has seen a lot of evolution Great wheels of parmesan cheese, stamped all about with codes and official-looking markings, loudly shout that they are the real thing: Parmigiano-Reggiano DOP. They’re backed by a long list of rules and regulations that the producers must obey in order...
  2. Bog Butter Peat diggers in Ireland and elsewhere have occasionally unearthed objects, usually made of wood, that contained some kind of greasy, fatty material with a “distinctive, pungent and slightly offensive smell”. Butter. Centuries-old butter. Who buried it, and why, remain mysteries that...
  3. An experiment in sound and taste The music I heard really did affect the flavours I tasted Irish music and its influence on the taste of Irish beer...
  4. What Price Chicken Wings? The economics of production in fixed proportions A chicken has two wings, two legs, two breasts; how does the market cope when all people want is wings?...

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