soupnancy

Must Read – A fascinating overview of the science of taste, which I’m happy to see is a burgeoning field, finally! (very general, for everyone; leaving me hungry for more detail because I am crazy for this stuff!) http://ngm.nationalgeographic.com/2015/12/food-science-of-taste-text

The Cook’s Cook - an online food magazine to explore http://www.thecookscook-digital.com/thecookscook/dec_jan_2016?pg=1#pg1

Another top NYC restaurant eliminates tipping  With a proportional plus price hike of course.. Hopefully, eventually this will be feasible across the board because it just makes sense. http://ny.eater.com/2015/12/1/9816186/eleven-madison-park-no-tipping-nomad

Watch a good chef’s knife being made,  beautiful https://www.finedininglovers.com/blog/news-trends/bob-kramer-knives/

A crackdown on Pesticides in Quebec – about time! Not enough, but a start.. (in French)  http://www.equiterre.org/actualite/quebec-reglemente-lusage-des-pesticides-les-plus-dangereux-une-victoire-dequiterre-et-de-s?

Hotel (Restaurant) Menus circa 1860 – love it! Lots of meat and wine (even breakfast wines!), not enough veg ever though. I can't imagine eating like that, course after course of meat, but probably wouldn't want to be a pauper either eating only potatoes..  http://imgur.com/a/APcB7

Michael Pollan on the Big Screen – A documentary version of his In Defense of Food  - this will be GREAT! In getting people to think about their food with a touch of science, history, politics, common sense and CULTURE..  He’s the best!  http://grist.org/food/michael-pollans-food-advice-hits-the-big-screen/

Old ‘cookbook’ find, very neat! The Johnson Family Treasury republished, thanks to our dear Canadian food history geeks (in Guelph and Montreal) http://m.guelphmercury.com/news-story/6124838-unexpected-find-in-u-of-guelph-cookbook-archive-creates-stir-among-foodies-historians

An ode to Elizabeth David – good old school (quality! In depth) food writing by The Art of Eating about an important culinary figure, the English food writer of the last century. Her books were essential reading for a cook or ‘ foodie’ of my generation. I didn’t love her like MFK Fisher or after Ruth Reichl say, but I did admire her (imagine writing that during/post-war?!), and I like reading her concise paragragh recipes, I hate those of today with ml and pan sizes instead of pinches and common sense. https://artofeating.com/the-pleasures-and-challenge-of-elizabeth-david/

How the burgeoning field of Neurogastronomy is Helping Bring Taste Back  http://civileats.com/2015/11/19/how-the-science-of-neurogastronomy-is-helping-bring-taste-back/#sthash.rPUHvQIw.Vob7j3b4.dpuf

De L’Espoir avec les abeilles (en Français)  http://www.nationalgeographic.fr/22770-labeille-miracle-va-t-elle-sauver-le-monde/

Sommeliers in the limelight – a glimpse into the new world of wine and trends..  http://www.jancisrobinson.com/articles/the-rise-and-rise-of-the-somms

Best Food Docs to view http://firstwefeast.com/eat/best-food-documentaries-that-you-should-watch-right-now/