a weekly round-up of our favorite finds from the front lines of food
- Talk about a recipe that's set in stone, this ancient Babylonian tablet (left) contains 25 recipes for soups and stews intended for royalty or the gods.
- “There are only so many ways that food can be explored through technology...The opportunities are finite.” Start-Ups Mixing Food and Technology Vie for an Edge, but what are they leaving on the table? We don't think the dead end is anywhere in sight.
- "I spent the first two years of college with one question in mind – basically, how can I have the greatest impact in my life in the world. And the thing that I kept coming back to, that everyone connected to, was food." A great NPR story profiling the new, young crop of farmers. The word from an experienced farmer — to make it work, you have to be serious about running the business.
- We firmly believe in picking up promotional ideas from other industries and movements. Entertainment is a great place to start with Six Secrets To Branding, Ripped From "Raiders Of The Lost Ark."
- Is a caramel ever just a caramel? "Modern Britain is bizarrely food-crazed, and cultural indigestion is the sure result. What if we began to care a little more about what we put into our minds than what we put into our mouths?" asks Steven Poole in The Observer in a rant on the food porn phenomenon. Why should it be minds vs. mouth? Food, and the world of ideas it inspires, nourishes both.
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The Pork Fairy had an active week, spreading larded joy: Chef Richard Garcia pairs a cider glazed pork belly with pumpkin gnocchi coated in eggnog froth. New pig sandwiches are turning up in DC, from a pâté melt at Bourbon Steak to a fried pig's head between Parker house rolls with red onion and sauce gribiche. at Poste Moderne Brasserie.
