soupnancy

Bits & Bites 2019

Plants can smell! After showing how plants hear, now science is uncovering the biochemistry of how they process odors.. Plant intelligence is so neat! https://www.sciencedaily.com/releases/2019/01/190123105827.htm

How to Feed the World, on CBC’s Ideas, which is always a stimulating hour even when it’s not about food! https://www.cbc.ca/radio/ideas/utopian-dinner-table-how-to-feed-the-world-in-100-years-1.4971915

Mushroom Magic – How the fad could be onto something... Surely! https://www.theguardian.com/society/2019/jan/16/mud-wtr-mushroom-water-coffee-health-benefits

Lesley Chesterman on her restaurant critic retirement : Good interview with her on her 20 yr run as a food critic, understandably tired of all the eating and ‘being the enemy’.. https://eatnorth.com/mallory-frayn/lesley-chesterman-her-restaurant-critic-retirement-and-road-ahead

 ‘Is Sunscreen the new Margarine?’ Looks like we are better off soaking up a few rays not just for the vitamin D but other health benefits that outweigh skin cancer risks for most. Great article with nuance. https://www.outsideonline.com/2380751/sunscreen-sun-exposure-skin-cancer-science

Food trends for 2019 https://www.nytimes.com/2018/12/21/dining/food-trends-predictions-2019.html

Skiing (and Eating) in Quebec  city: I sell my hometown in this New York Times article https://www.nytimes.com/2018/11/26/travel/quebec-skiing.html

Le Mycélium, un champignon avec de l’avenir en matières écologiques https://lapiece.ca/fr/magazine/5be05dd85794b50eec7bb27a?mc_cid=70a9179583&mc_eid=7e45d90737

Sci-fi food: A new technology making food out of solar energy and bacteria.. Ugh! https://amp.theguardian.com/commentisfree/2018/oct/31/electric-food-sci-fi-diet-planet-food-animals-environment?

Ten top books from 2018  https://www.smithsonianmag.com/arts-culture/ten-best-books-about-food-2018-180970846/

Dietary fat, from foe to friend? http://science.sciencemag.org/content/362/6416/764/tab-pdf

Rehashing the key tenets of Michael Pollan’s ‘In Defense of Food’ – how nutritionism has failed us and real cuisine rules http://www.huffingtonpost.com/food-politic/this-is-why-youre-bad-at-_b_4784159.html?utm_hp_ref=food&ir=Food

Important read about ‘the man who tried to warn us about sugar’ http://www.calgaryherald.com/health/tried+warn+about+sugar/9503788/story.html

How food grows – love this! Some cool photos, a few might surprise you.. http://www.boredpanda.com/how-fruits-vegetables-and-spices-grow/

Some humble pie for David Chang, a difficult 1^st year in a different market..  So many details to the restaurant business! The no coat check bit is funny. http://toronto.eater.com/archives/2014/01/31/david-chang-talks-momofuku-horrifying-first-year.php

Terroir Hospitality Symposium in To May 12th : Growing ideas  A line-up of presentations with industry leaders, local and international to inspire http://www.terroirsymposium.com/program-2014/

An optimistic article about women in the kitchen. Ha, whatever. Women are great, but they don’t stick around long enough or want to sacrifice and play the games it takes to make it big. Period. No big deal. Yes, we will see more women cooks and chefs, but not soo many more in the top spots. No big deal, because it’s a question of choice. Can we stop talking about it now? http://www.nytimes.com/2014/01/22/dining/a-change-in-the-kitchen.html

Truths and Ideas from Farm to Table, by Rowan Jacobson http://www.orionmagazine.org/index.php/articles/article/7807

Plant intelligence and their language of chemical signals - fascinating! http://modernfarmer.com/2014/01/one-day-nose-help-farmers-talk-crops/

Top books on ‘Molecular Gastronomy’ (or Modernist cuisine if you prefer) and food/beverage science  http://blog.khymos.org/2014/01/01/notable-new-books-from-2013/

Nordic cuisine goes loosey goosey - like me, devoted to local more than most but still with lemon and spices in my kitchen.. http://www.npr.org/blogs/thesalt/2014/01/15/262481685/new-nordic-food-gods-loosen-up-on-strictly-local-cuisine

B&B December 2013

Anglo/French culinary traditions clash when it comes to horse, like with Quebec and the ROC/US http://tmagazine.blogs.nytimes.com/2013/03/11/lumiere-they-eat-horses-dont-they-ready-for-copy/

Paleo diet http://www.scientificamerican.com/article.cfm?id=why-paleo-diet-half-baked-how-hunter-gatherer-really-eat

Your brain on gluten http://www.theatlantic.com/health/archive/2013/12/this-is-your-brain-on-gluten/282550/?fb_action_ids=770816596269125&fb_action_types=og.recommends&fb_source=other_multiline&action_object_map=[625363437531603]&action_type_map=[%22og.recommends%22]&action_ref_map=[]

Serious stuff, Antibiotics  http://www.nytimes.com/2013/12/18/opinion/bittman-the-fdas-not-really-such-good-news.html

Lighter fare, some ‘Best of’ lists:

Montreal Divorces http://montreal.eater.com/archives/2013/12/27/friends-of-eater-on-restaurant-divorces-in-2013.php

Sad closures  http://montreal.eater.com/archives/2013/12/27/the-12-most-notable-restaurant-shutters-of-2013.php

Lesley Chesterman (The Mtl Gazette) top picks for 2013: www.montrealgazette.com/life/food-wine/Lesley+Chesterman+Best+Montreal+restaurants+reviewed/9305486/story.html

Chef’s picks across Canada: http://www.huffingtonpost.ca/2013/12/19/best-restaurants-canada-2014_n_4414071.html

Another Montreal restaurant list, different.. slanted? http://quebec.huffingtonpost.ca/2013/12/20/restaurants-montreal-quebec-_n_4351655.html

And 5 newbies from the Montreal scene via Katherine Rollet http://www.katerinerollet.com/restaurants/5-meilleurs-nouveaux-restaurants-a-montreal-en-2013/

Top dishes to discover in Montreal’s ‘casual’ restos (Sarah Musgrave)  http://www.montrealgazette.com/touch/story.html?id=9255386

And her best resto list full of gems: http://www.montrealgazette.com/life/Sarah+Musgrave+best+restos+2013+with+videos/9310828/story.html

A serious ‘best of’ Cookbook list: http://www.eatyourbooks.com/blog/2013/12/17/the-best-cookbooks-of-2013-by-the-experts

Now this looks like a good book! A History of Food in 100 Recipes http://www.goodfoodrevolution.com/william-sitwell-history-of-food/

Olfactory memory is, as Proust suggests, potent more for its emotional than its autobiographical content. http://aeon.co/magazine/being-human/why-is-food-so-potent-in-evoking-the-memories-of-childhood/

Anicet’s honey (our favourite!) and their new cookbook  So happy to see their success and any press they get. I met Anicet the bee superstar when he was still a kid, his parents were making the honey and wine, they were chouchous of Anne Desjardins who was probably the first to promote their exceptional products that Anicet is now taking to another realm, love snf bravo  http://www.montrealgazette.com/touch/story.html?id=9269528

Our Brains love lists  I do love (and hate) lists, but either way, it’s important to remember that however convenient, it’s like the fast food of journalism, fun but you can’t live off that alone; without substance and nuance, dangerous..  www.newyorker.com/online/blogs/elements/2013/12/a-list-of-reasons-that-our-brains-love-lists.html?

Ferran Adria’s Bullipedia project – food research and cooking experimentation to document and share.. Pretty neat. http://www.theguardian.com/lifeandstyle/2013/dec/02/elbulli-ferran-adria-bullipedia

The enduring legacy of Elizabeth David ? Well, at least my generation of foodie knows who she is, from when food writing did not mean blogging about a meal at the latest hotspot www.theguardian.com/lifeandstyle/2013/dec/08/elizabeth-david-first-lady-of-food

Danny St-Pierre of Auguste (Sherbrooke) takes the Montreal Gold Medal Plates with his beef tongue dish, Antonio Park 2^nd and Nick Hodge (Kitchenette) bronze..  http://jameschatto.com/2013/12/2928/

Bannock, Canada’s original ‘bread, from aboriginal recipes using wild roots to the Scottish wheat based version  - cool stuff! http://fooddaycanada.ca/articles/bannock-canadas-first-peoples/