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Easter, and the consequences of climate change for snack-happy Japanese. Plus broccoli, Canada’s culinary history and grants for the study of food history.

Australians devote almost 60 cents of every dollar they spend on food to unhealthy stuff. They could eat better for less money, but “affordable luxuries” get in the way.

Not for the gluten-intolerant: African agriculture, food systems, The League of Kitchens and Mamoosh pita.

Alternative food facts tramp across the landscape the hordes of the undead. Tom Nealon’s new book Food Fights & Culture Wars aims to lay some of them to rest.

… and the Romans did knead. Just getting peeved at two things in an otherwise interesting interview with Jim Lahey

Short links to long reads: fish, race, yeasty egg whites, doom, grissini

[F]reshness is responsible for much of the safety as well as the deliciousness of Vietnamese dishes. Researchers have found freshness to be the most preferred attribute of pork for Vietnamese consumers, with pork meat typically being purchased very fresh every day.”

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.