our favorite finds from the front lines of food
A new way to wear your dinner (above). "Hatanaka, a Japanese manufacturer specializing in highly realistic plastic food replicas for restaurants, recently entered the fashion business with their line of food replica jewelry and accessories on their website." (Laughing Squid)
Further confusing consumables and wearables, a new fabric has been created using Harris Tweed that will permanently give off the smell of whisky. (BBC)
If your meal was good, but your server stinks, this restaurant in LA will let you tip just the cooks. (Food & Wine)
Budget Problems? Kentuckyand Elsewhere Find Answer in Bottle “'A key factor is the growing interest in American whiskey,” said Frank Coleman, a spokesman for the Distilled Spirits Council. 'Then obviously you have all these ancillary economic impacts,' he said, such as sales of bottles, corn used to make bourbon, and tourism." (New York Times)
Made in China, the boutique version. "The conventional wisdom—or cliché—is that China can reproduce Western manufacturing or technology overnight, but European artisanal culinary delicacies that have evolved over generations are all but impossible to replicate. And yet, even apart from wine, there are dozens of small producers in China who are now attempting to do just that, with surprising success. Truffles, burrata cheese, prosciutto, feta, Roquefort, baguettes, foie gras—almost every Western gourmet item has been tackled by Chinese entrepreneurs for a new audience of adventurous diners." (WSJ via Punch)
SciShow Explains the Chemistry Behind What Makes Spicy Things Taste ‘Hot’ and Minty Things Taste ‘Cool’ (via Laughing Squid)
To the theme of what's (really) old is new again: Mead (Food & Wine)
