"Bits and Morsels" by Jordana Z, is an ongoing collection of information from the world of the foodies and foodblogs:
This week the premise of the Dining Out Section of the New York Times was about eating well while eating green. There was an explicit article about Foie Gras and how many farmers are trying to prepare it in a more humane fashion. Foie Gras is made by force-feeding geese with a tube attached to their livers, which (you guessed it) fattens em up. Conclusion: There is no way to make the process sustainable. [NY Times]
Hershey is kissing real chocolate goodbye. Hershey, Nestle and other companies are petitioning the Food and Drug Administration to redefine what can be labeled as chocolate. It’s cheaper for them to use artificial sweeteners and flavorings as opposed to real cocoa. Even if you're not a chocoholic, this will have an effect on you. If the FDA permits this, it will set a precedent for other foods to go through the same process. [Bloomberg]
This is not going to happen without a fight. Gary Guittard of Guittard Chocolate has launched a website in protest. [Don't Mess with Our Chocolate]
I need a drink. There has been a shift between the value of tap and bottled water. It used to be that fine restaurants only served bottled water and tap was for the birds. Now that restaurants realize that tap water is much more sustainable than bottled, they have stopped serving bottled water. This is happening at a time when everyone else is guzzling bottled water while their SUV guzzles gas. [Slate.com]
Gastronomica is an academic journal devoted to food and culture. In the upcoming issue there will be an article explaining how food television is responsible for creating our food culture. The Hunger Artist unpacks this very dense article and makes sense of it all. [A Hunger Artist]
Off The Broiler recaps the Spring Taste of Chinatown with some very appetizing photos. [Off The Broiler]. JH was there too and recapped it with a video.
It’s officially Al Fresco Dining season in New York. In The Diner's Journal, Frank Bruni ushers it in with a review of Ocean Grill’s scaffolding. [Diner's Journal]
|Cantaloupe Caviar. Hungry in Hogtown is a blog about molecular gastronomy. This cantaloupe caviar seems like the perfect warm weather dish. If anyone attempts to make it, I'd be curious to know how it turns out. [Hungry in Hogtown]
Music, like food, can set a certain mood. I picked up the new Neil Sedaka CD and listening to The Definitive Collection put me in the mood for the Prime Burger (51st off Fifth Avenue). The Prime Burger has been around since 1938. It’s one of the most comfortable places to dine in New York, and besides the prices, not much has changed.
Till we eat again, Jordana Z.
Saturday, April 28, 2007