Perhaps you’ve heard about IBM’s giant Watson computer, which dispenses ingredient advice and novel recipes. Jaan Altosaar, a PhD candidate at Princeton University, is working on a recipe recommendation engine that anyone can use.
Where’s the romance in milking 300 sheep by hand, twice a day?
50 not out! Foods far from home and a little more on fat taxes and thin subsidies.
In the wake not only of the podcast here but a lot of other discussion around the interwebz, here are a couple of bits of research that help to untangle the complex relationships between economics and diet.
You can eat a perfectly nutritious diet for a lot less money than the US government says you need. But would you want to?
Stimulation for mind and body; keeping harvests dry, making cacao harvest go further, coping with abundant harvests, the harvest of food anthropology, the biology of maca.
Here's part of the pitch for Jeremy Parzen's seminar in Food and Wine Journalism in Piedmont in the autumn.
Food has always been a marker of social status, only today no elite eater worth their pink Himalayan salt would be seen dead with a slice of fluffy white bread, once the envy of the lower orders.
People who don't rely on supermarkets for their fresh produce seem to be doing fine.
Life beyond iceberg lettuce, citizen science, noodles and enough about the history of coconuts to drive you nuts.