Foodie
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Foodie
The web's best collection of food blogs and writing for your viewing pleasure.
Curated by Nigel Dawson
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People Have Been Eating Curry for 4,500 Years

People Have Been Eating Curry for 4,500 Years | Foodie | Scoop.it
Thanks to new research methods and a pile of (very old) dirty dishes, archaeologists have discovered the very ancient origins of a globally popular cuisine.
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A Brief History of Racist Soft Drinks

A Brief History of Racist Soft Drinks | Foodie | Scoop.it
Lots of people know about how Coca-Cola used to contain cocaine or how Pepsi was the hip drink in the 1960s. Few realize that Coke marketed assiduously to whites, while Pepsi hired a "negro markets" department.
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7 photos that reveal what families eat in one week | Oxfam America First Person Blog

7 photos that reveal what families eat in one week | Oxfam America First Person Blog | Foodie | Scoop.it
In a new series of photos, families worldwide pose with one week's food supply.
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Mixed Pickle: The Sweet And Sour Legacy Of Dutch Trade : NPR

Mixed Pickle: The Sweet And Sour Legacy Of Dutch Trade : NPR | Foodie | Scoop.it
What do salt, ancient Jewish pickle carts, the sometimes brutal Indonesian spice trade and Vincent Van Gogh have in common? They brought life to Dutch cuisine, specifically, the Dutch pickle.
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The Art of Making Bread in the Stone Age | Rachel Laudan

The Art of Making Bread in the Stone Age | Rachel Laudan | Foodie | Scoop.it

Grains once ground go rancid fairly quickly because of the oil that is released.  So grinding goes on day after day, season after season, year after year.

Yet the very features that made grains so difficult to turn into food, their hardness and dryness, made them easy to store and easy to transport.  So it was grains, and pretty much grains alone, that could support cities and states.

In short, grinding was the necessary (though not the sufficient) condition for farming and for cities and for states.

 

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Elotes

Elotes | Foodie | Scoop.it
There's something wonderful about Elotes -- the refreshing aromas of lime and cilantro, the smokiness from the slight char, the sweetness of the kernels...it's like this happy awesome party in your mouth and everyone is invited!
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Bucatini all’Amatriciana

Bucatini all’Amatriciana is the name of this sauce which usually referred to a sauce with pancetta, but Cesare Casella said it was better with the addition of mortadella and soppressata. I agree. This sauce was amazing!

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The Invention of the McRib and Why It Disappears from McDonald’s

How the work of two men, a Nebraska food scientist and a French chef, resulted in the miracle meat product we call the McRib. Plus: why it periodically vanishes from McDonald's, and where that meat goes when the McRib is gone.
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How Google Earth Revealed Chicago's Hidden Farms : NPR

How Google Earth Revealed Chicago's Hidden Farms : NPR | Foodie | Scoop.it
When scientists scoured lists of the city's community gardens, they discovered they didn't tell the whole story of where food was being grown.
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Avgolemono (Greek Lemon Chicken Soup) Recipe - Saveur.com

Avgolemono (Greek Lemon Chicken Soup) Recipe - Saveur.com | Foodie | Scoop.it
This flavorful Mediterranean classic, adapted from Diane Kochilas's The Country Cooking of Greece (Chronicle 2012) can be made using orzo pasta instead of rice.
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Brettanomyces, a Funky Yeast, Makes Flavorful Beers

Brettanomyces, a Funky Yeast, Makes Flavorful Beers | Foodie | Scoop.it
It is often called wild yeast — a reference to its natural habitat of fruit skins and to its volatile temperament.
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In Heartland, Butcher Shops Offer Classes

In Heartland, Butcher Shops Offer Classes | Foodie | Scoop.it
With knives in hand, students face a carcass. In the Midwest, the class is less likely to be a one-time curiosity than on the East or West Coast.
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The Manhattan project: A bartender spills his secrets on the king of cocktails

The Manhattan project: A bartender spills his secrets on the king of cocktails | Foodie | Scoop.it
The Manhattan project: A bartender spills his secrets on the king of cocktails The dry gin martini is often heralded as the king of cocktails, but it's the Manhattan that's the true sovereign of the V-shaped glass.
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Mark Kurlansky's The Food of a Younger Land.

Mark Kurlansky's The Food of a Younger Land. | Foodie | Scoop.it
Among the fortunate Americans who managed to find employment during the Great Depression was a Florida woman named Rose Shepherd—or, as she often signed her work, "Rose Shepherd, Writer." We don't know much else about Rose Shepherd, Writer, but we...
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The Diet-Climate Connection: How the Foods We Eat Affect the Planet | Civil Eats

The Diet-Climate Connection: How the Foods We Eat Affect the Planet | Civil Eats | Foodie | Scoop.it

With the droughts, heat waves, wildfires and hurricanes of 2012 fresh on our mind, it may be an opportune moment to examine the connection between these extreme weather episodes and our warming planet. One aspect that is often overlooked is the surprising relationship between the foods we eat and climate change.

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Snack attack: fast food linked to growing rates of asthma

Snack attack: fast food linked to growing rates of asthma | Foodie | Scoop.it
FAST FOOD could be behind surging rates of allergies and asthma among children, an international study has found.
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Hummus – making hummus with dry chick peas

Hummus is quite healthy since chick peas are low in calories and are a good source of protein and fibre. Olive oil is also one of the best oils you can use containing essential fatty acids and antioxidants. Making hummus at home is simple, far cheaper and allows you to control the ingredients.


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Can Food Deserts Become Oases?

Can Food Deserts Become Oases? | Foodie | Scoop.it
In one short but memorable scene in the documentary Soul Food Junkies (premiering on Independent Lens Jan. 14), filmmaker Byron Hurt interviews a woman who just can't find decent, healthy food in her neighborhood.
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Futurnomics of food

Futurnomics of food | Foodie | Scoop.it
Vandana Shiva explains the need for a new food production paradigm – one that ditches our reliance on oil and monoculture farming
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Precolumbian use of chili peppers in the Valley of Oaxaca, Mexico

Nigel Dawson's insight:

Excavations at Guilá Naquitz and Silvia's Cave, two dry rockshelters near Mitla, Oaxaca, Mexico, yielded the remains of 122 chili peppers dating to the period A.D. 600–1521. The chilies can be assigned to at least 10 cultivars, all belonging to the species Capsicum annuum or Capsicum frutescens. The specimens are well enough preserved to permit an evaluation of the criteria used to separate wild and domestic chilies and to distinguish among cultivated races. In addition, they provide the opportunity to assess the reliability of starch grains for documenting the presence of chilies in archaeological sites where no macrobotanical remains are preserved.

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