soupnancy

Food documentaries (and not all depressing, most look whimsical and fun) – on my to see list..http://coolmaterial.com/media/movies/10-food-documentaries-every-guy-should-see/

Marinetti and Futurist Cooking from the 1930’s - pretty neat! Looking at some of his recipes, I’d be more into eating the modernist food of today, but kudos to the original thinkers past and present.. http://www.thestaffcanteen.com/editorial/futurist-cooking-was-molecular-gastronomy-invented-in-the-1930s

Beware of industrial (cheap) meat. Scary stuff!    If this wasn’t the mainstream meat source, there would be less annoying vegetarians. And if this affected me, I would be a total veghead. But it’s not if you opt out of the superstores and hook up with a farmer/farmer’s market or hunter for a reasonable amount of good meat.  ecowatch.com/2014/04/29/5-dangerous-substances-big-ag-meat/

Progress in Florida tomato fields  Happy to hear; I have been traumatized since reading Tomatoland. To think that such slavery existed in the US, on top of the botchy agriculture with so many pesticides. This new movement seems like a minimum, surely with some glossy marketing thrown in, but fingers crossed for them. I don’t buy tomatoes that aren’t local anyway and neither should you. www.nytimes.com/2014/04/25/business/in-florida-tomato-fields-a-penny-buys-progress.html

Michael Pollen always has something interesting to say http://www.vox.com/2014/4/23/5627992/big-food-michael-pollan-thinks-wall-street-has-way-too-much-influence

An ode to the past bread & water tradition  Yes about the water. I’m all for hospitality but the fact is that good bread has a cost, so either has to be integrated into the price or charged. Not that I’ve done it myself, but I’m stupid. Not everyone wants it anyway. Unfortunately everyone is used to cheap industrial stuff so often aren’t aware of the cost of real good crafted food and figure that restaurants make a fortune. Too many opportunist restauranteurs who overcharge for crap doesn’t help, so vicious circle. But a restaurant should not be shy to charge for quality, a fair price to cover their costs.. People have to get used to it and not go back if they don’t feel like they got their money’s worth. Not many other businesses systematically operate with such slim margins, and few people would agree to work for free just to make customers happy, as many restauranteurs happen to do in not upping their prices, while dealing with no shows etc in this economic climate. mobile.nytimes.com/2014/04/23/dining/lets-start-with-bread-and-water.html

Should a wine critic be neutral or have an opinion? I agree with him. As objective as possible while most importantly honest and informative, impressions real but with context. So that it makes for good reading, that you learn something and are inspired to try a wine. It’s a conversation. A critic is a knowledgeable free guide that you can take or leave. http://mobile.nytimes.com/2014/04/23/dining/a-wine-critics-realm-isnt-a-democracy.html?

Why aren’t more restaurant critics women? Some weigh in on why and the general issues and differences between men and women.. http://www.grubstreet.com/2014/04/female-critics-gender.html?mid=twitter_grubst

Food Camp Quebec City 2014 – a foodie festival that is growing.  A run down (in French): http://www.natalierichard.com/blog/food-camp-levenement-des-foodies-de-quebec/

Fed up – a film about the food industry, sugar and the obesity epidemic http://gma.yahoo.com/blogs/abc-blogs/fed-film-examines-food-industry-150003153--abc-news-movies.html?