Just a quick note from the Oxford Symposium on Food and Cookery. As this year’s theme was Cured, Fermented and Smoked Foods, I got to try lots of unusual preparations from around the world, the most striking of which was Swedish surströmming. Food science maven Harold McGee spoke about it in his Plenary presentation titled [...]
Archive for the ‘Food Safety’ Category
The Infamous Surströmming of Sweden
Posted in Food History, Food Safety, Oxford Symposium on Food and Cookery 2010, Traditional Foodways, Travel, tagged Fermented Herring, Food History, Oxford Symposium on Food and Cookery 2010, Surströmming, Swedish Food on July 12, 2010 | 5 Comments »
Milk: A Blind Tasting
Posted in Food Politics, Food Safety, Ingredients, tagged Does Organic Taste Better, Grass Fed Milk, Milk, Milk Tasting, Organic Milk on January 21, 2010 | 5 Comments »
When shopping for milk there are myriad options: organic, non-organic, grass fed, homogenized, non-homogenized, ultra-pasteurized, low temperature pasteurized, etc. The prices are all over the map, ranging (near me in Brooklyn, NY, US) from $1.09 to $4.00 per quart. Apart from animal welfare issues, which are important, there is the issue of taste. Do any [...]
Rediscovering the Soft Boiled Egg
Posted in Food Safety, recipes, Traditional Foodways, tagged recipes, salmonella, soft boiled eggs on November 11, 2009 | 5 Comments »
Soft boiled eggs are oddly comforting and yet luxurious at the same time. Maybe it’s because I’ve most often encountered them while staying in a cozy bed and breakfast somewhere in Europe, run by a kind grandmotherly type. Who can resist the lady in the frilly apron asking, “would you like more toast dear?” Recently [...]
Why Meat is Too Cheap and the USDA Should Get Out of the Marketing Business
Posted in Food Politics, Food Safety, tagged Food Politics, Food Safety, good journalism on October 5, 2009 | Leave a Comment »
The New York Times published a very important article this past Sunday about the state of meat inspection in the US. They put it on the front page, and it belongs there. The piece is real, old-fashioned investigative journalism, including lots of detail and citing multiple named sources. Kudos to author Michael Moss, who must [...]
