Eat This Newsletter 031

23 May 2016

Authentic food news

  1. Philip H. Howard collects great data, so you don’t have to. His latest chart, Organic Processing Industry Structure, is bursting with informational goodness. Even that, though, doesn’t include the latest assimilations.
  2. Assimilation, appropriation, whatever you want to call it, it’s still a hot potato. Let a thousand carbonare flourish, just not on my table.
  3. And all I need to detect fake Parmigiano-Reggiano is a gas chromatography mass spectrometer. Actually, it doesn’t even do that. It only identifies cheese made from cows fed silage, forbidden by the rules that bind Parmigiano-Reggiano.
  4. As befits it’s subject matter, a quaintly anachronistic website from the Mann Library at Cornell University, on The History of Kitchen Gardens in America.
  5. Attempts to suborn the language continue apace:
    This is what life would actually be like without processed food. Chewing is processing, in the same way that brewing is biotechnology.
  6. Speaking of biotechnology (ahem), I wonder whether the use of integrated pest management to protect citrus trees from huanglongbing (aka citrus greening disease) will beat GMO citrus to the punch.

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