our favorite finds from the front lines of food
Wishing a good Burns Night to all our Scottish friends! Scotland's beloved poet (above) looking quite delicious. Artist Prudence Staite creates edible portrait of Robert Burns using Scottish Breakfast items for a promo by Toby Carvery restaurants. (Scotsman)
What were all those chickens for if we weren't eating them? Chickens Weren’t Always Dinner for Humans (New York Times)
The sonic meal — how sound influences your food experience. Take a listen and run your own little experiment. (Science Friday)
Seaweed, seaweed everywhere — or at least it seems so to us. We approve. Move Over, Kale: Dulse is the Superfood of the Future (Fast Company)
Why we’ve been hugely underestimating the overfishing of the oceans. "A study published Tuesday in the journal Nature Communications suggests that the national data many countries have submitted to the UN’s Food and Agriculture Organization (FAO) has not always accurately reflected the amount of fish actually caught over the past six decades. And the paper indicates that global fishing practices may have been even less sustainable over the past few decades than scientists previously thought." (Washington Post)
From Candy To Juleps, Persians Left Imprint On Many Edible Delights "Iran was the first home of many commonly used herbs, from basil to cilantro, and to scores of familiar preparations, including sweet and sour sauces and almond pastries. We know that quinces, pomegranates, almonds, fenugreek (despite its name), cumin, coriander and mustard seeds went from Iran to the West." (NPR)
Food and Drink Trend lists abound, but this UK-focused list is particularly delightful with quite a few things we hope catch on, from immersive dining to Alpine cuisine and a mead revival. (Drinks Business)
