Extra Matter

Eat This Newsletter 078 Less isn't actually more

 

Fewer but longer items this week. I can’t be sure whether that’s because the world has been less busy than usual, or I have been busier than usual, preparing something for next week. Either way, here they are.

  1. Ok, this is a long read, and not entirely enjoyable, but I do think it is important: How to Kill a Fish. Ignorance is decidely not bliss.
  2. An American in Paris develops a taste for good bread, topped off with a list of eight recommended bakeries. I’d love a second opinion.
  3. Those apps that let you dine in someone’s home are all very well, but the one that really makes my mouth water is Authenticook, which is “Helping India Keep Dying Cuisines Alive”.
  4. Eater explains Why Kerrygold Butter Is Everywhere. It is a fun read, as far as it goes. But there’s much more to the story, some of which you can find in my very own podcast on the history of Irish butter.

You might also like:

  1. Food Security in Egypt “Twenty loaves of bread for the cost of a cigarette” The price of subsidised bread in Egypt has not changed in decades, though the bread shrunk. That remains a huge challenge to security, for the government and the people....
  2. Sushi From necessity to ubiquity The story of perhaps the greatest transformation in the history of food and how it continues today...
  3. Food in prison Porridge as metonymy "Food is essentially the sentence," says Clair Woods-Brown....
  4. A year of cooking almost everything from scratch How one young woman discovered unprocessed food Megan Kimble — that’s her on the left — is a young journalist in Tucson, Arizona. Back in 2012, she set out to stick it to the processed food man, by eating only unprocessed food for a year. Her book...

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