Eat This Newsletter 012

7 September 2015

Get ’em while they’re hot.

  1. Fuchsia Dunlop writes about the fermented foods of Shaoxing in China with wit, wisdom and a spirit of adventure. Not surprised her article won an award, although I’m not sure I’d want to try those foods without her by my side as a guide.
  2. If you would prefer to read about Japanese pickles, you’ll have to make do with a somewhat less erudite, but nonetheless interesting, article from
  3. Rachel Laudan traces the long march of the potato in China, with not fermented but raw and lightly cooked dishes. I have to try raw potato salad.
  4. What was the American Egg Board thinking when it launched an attack on Hampton Creek’s Just Mayo? And why does Hampton Creek show an egg on the label when the whole point of Just Mayo is that modified plant proteins play the part of eggs? Dan Charles at NPR answers some other questions as he explains How Big Egg Tried To Bring Down Little ‘Mayo’ (And Failed).
  5. I’m not going to rant, here, about people who make it hard to share their podcasts. I’ll leave you to decide whether you want to listen to the people at BackStory dig into meat in America with Rare History Done Well.
  6. And the shameless self-promotion this time is not for a previous podcast but for the revival of Fornacalia, my bread and baking website. A visit to Stockholm inspired me to a second attempt at knäckebrot; better, but not good enough. Yet.

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