The late chef’s 1999 essay about working in Manhattan restaurants. “Gastronomy is the science of pain,” he writes. “It was the unsavory side of professional cooking that attracted me to it in the first place.”
The Angry Chef by Anthony Warner review – detox and other food nonsense
Warner has it in for nutrition experts, dieticians, pseudoscience – and Gwyneth Paltrow
Caring in the age of AI
Inside the food industry: the surprising truth about what you eat
Think you eat only healthy, unprocessed foods? Think again. Joanna Blythman went undercover and discovered that even your fruit salad is not what it seems
The Extraordinary Science of Addictive Junk Food (Published 2013)
Inside the hyperengineered, savagely marketed, addiction-creating battle for American “stomach share.”
Make Dinner: A Home Cooking Manifesto (Published 2014)
The message of the moment is to embrace the act of cooking dinner. It is an easy habit to form, and offers many benefits.
The Meal is Not the Product
There are many reasons that people go out to eat. Some of those reasons involve food; many do not. If you’re going out to watch a game with friends, for example, the number and size of TVs is at least as important as the menu. For a date, the chef is generally important, but so
Fermenting Culture – Emergence Magazine
In this in-depth interview, David Zilber, director of the fermentation lab at Noma—named the best restaurant in the world—discusses how food is culture, but fermentation is culture on a deeper level.
The art of simple food : notes, lessons, and recipes from a delicious revolution
ix, 405 p. : 25 cm; Here you will find Alice's philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps us embrace the seasons' bounty and make the best choices when selecting ingredients.--From publisher's description; Subtitle from cover; Includes index
Restaurants face backlash over AI-generated food photos
AI is turning restaurant menus into nightmare fuel.
The Unique Horrors of A.I. Food Slop
Why does it feel so unsettling when restaurants use generative A.I. to create their menus and promotional materials?
The McDonaldization of Taste | KQED
Which came first, the Big Mac or a consumer culture built on the need for immediate gratification in super sizes? In How We Eat: Appetite, Culture, and Psychology of Food, Leon Rappoport unveils social, psychological, spiritual, and political motivations for eating behavior. He initially became interested in the topic when he was learning the practices
Cook's Illustrated | Recipes That Work | We Test It All | Cook's Illustrated
We are trusted by millions of home cooks as the authority for best recipes, how-to cooking tips, and step-by-step videos. Our magazine editors and test cooks explain exactly how and why our recipes work.
The psychology of Soylent and the prison of first-world food choices
Why are some repulsed by Soylent, but others desperate to receive their orders?
Confessions of a professional taster: How one woman discovers problems in food factories, one bite at a time
Elspeth Copeland in a professional taster in high demand among major food companies in Canada and the U.S., because she can identify what’s going wrong in their factory, or their supply chain, or their formula, just by trying the product.
3 More Fast Food Restaurants Sauces!