Eat This Newsletter 043

7 November 2016

Authentic food news

  1. Let’s get the shameless self-promotion out of the way first, for a change. Read Tim Hayward’s piece about the seven essential kitchen knives and then, to help you get over the idea that more than one of them is essential, listen to Peter Hertzmann on knives as bling,
  2. Have you ever wondered about “mouthfeel”? What is it, where did it come from, and how does it differ from texture? Read The mystery of “mouthfeel”, from Language Log, and wonder no more. Or maybe still more.
  3. Fish farming is fraught with problems, but then, so is hunting for seafood. A Q&A from Foodtank offers some answers and lots more questions.
  4. “Catfish farms are roughly as sexy as catfish themselves.” For an entirely different perspective on fish farms, turn to Landscape Architecture Magazine and an essay on the catfish ponds of the Mississippi delta.
  5. I’m shocked, I tell you, Shocked. Not all the produce sold by farmers at farmers markets was produced by the farmer doing the marketing.
  6. Some people seem to think that a label showing country of origin is a good guarantee of quality — as long as it is their country. A political scientist surveys gastronationalism in Europe.

That last piece credits “The American sociologist, Michaely DeSoucey” with the term gastronationalism. Actually, her name is Michaela DeSoucey. How do I know? She happens to be central to next week’s episode.

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