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Gluttony: Deconstructing Dinner | The New York Academy of Sciences

May 23, 2013

 

In 2008, Steve Ettlinger took apart a particularly iconic treat in his book "Twinkie, Deconstructed," tracing the origins of its ingredients back to unexpected places, like the gypsum mines of Oklahoma. In his forthcoming book with photographer Dwight Eschliman, Foodstuff, 75 of the most common food ingredients are examined in detail—for better or for worse. Ettlinger and Eschliman will share some of their findings, raising important questions about whether or not the fact that something is edible means that we should be eating it.

 

The event will be moderated by Dan Pashman, the creator and host of the James Beard Award-nominated podcast and blog The Sporkful.


Via Amanda McDonald Crowley
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Rescooped by The Rambling Epicure from The Asian Food Gazette.
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Momofuku’s Pickled Wild Leek/Ramp Bulbs | Steamy Kitchen Recipes

Momofuku’s Pickled Wild Leek/Ramp Bulbs | Steamy Kitchen Recipes | The Rambling Epicure recipes | Scoop.it
What to do with the season's end of wild leek or ramp bubles? PICKLE THEM!
 
Via Frank Kusters
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