Is eating a live shrimp ethically acceptable?
"Part of the problem is that eating live creatures is often more a circus of squeamishness than a culinary adventure, eating live animals is judged on a scale of grossness rather than taste"
Is eating a shrimp alive because 'it tastes a lot better' ethically acceptable or doomed to leave a bad taste in the mouth?...
Read more: Live and let dine; guardian.co.uk
"It is the mark of an educated mind to be able to entertain a thought without accepting it." ~Aristotle (Metaphysics) (goodreads.com)
Delightfully yours, Food Meditations
Carrots, peas, and the like are no longer just the supporting cast—they’re the stars. Move over locavores, here come the vegivores...
Read more: Why Vegetables Are the New Meat; nymag.com
~ The Six Staples of Vegivorism; nymag.com
True extra-virgin olive oil hasn’t always been easy to find. Add it to anything from soup to dessert...
Read more: Cooking with olive oil; sunset.com
Italian travel bites
Every winter in Trentino, millions of tourists arrive to enjoy the beauty of the landscapes, the art and the flavorful alpine food...
Read more: Trentino, mon amour…; italian-food-lovers.com
~ Stuffed cabbage, made by millions of grandmothers of Eastern European descent, is a sweet-and-sour affair...
Read more: Stuffed Cabbage, a Classic Worth Revisiting; nytimes.com
~ A food can be too subtle for its own good. Spend more time with this lovely autumn fruit...
Read more: Pear bonding; telegraph.co.uk
~ A Vegetable Wellington, Fit for a Duke; nytimes.com
~ Chop, eat, love - how to make good salads; theage.com.au
Some look forward to mom’s lumpy mashed potatoes and gravy on Thanksgiving; some can’t wait to try new dishes...
Read more: 10 Surprising (and Vegetarian) Thanksgiving Recipes; blisstree.com
~ We have come to accept the term Food Porn as a way of describing pictures of food that heighten our desire to eat...
Read more: How to Take Pictures of Ugly Food; nytimes.com
How does tea fit into your workday?
Best known for creating photographs and sculptures inspired by classic Greek statuary, she embraces and confronts tradition...
Read more: An Artist on the Art of Tea Drinking; wsj.com
~ Curing is a skill that’s almost disappeared, but curing remains a simple way to add flavour...
Read more: Home curing: Preserving a great British tradition; telegraph.co.uk
Kitchen and science
~ Why people prefer certain foods over others depends largely on a combination of taste and texture...
Read more: The Science Behind Why We Love Ice Cream (and Other Things Creamy); wsj.com
~ Harvard uses top chefs to spice up science; boston.com
~ The crystal diet: How sprinkled on food, flavour-boosting powder 'makes you want to eat less'; dailymail.co.uk
~ 17 Strategies for Smarter Holiday Eating; more.com
~ Study: ‘Good’ Fats Even Better for the Heart Than We Thought; time.com
From the mixer
~ Oysters Lose Their Allure; wsj.com
~ Where Are They Now? The Gourmet Masthead, One Year Later; newyork.grubstreet.com
~ Ritz-Carlton ditches holiday gingerbead houses for Georgetown Cupcake; usatoday.com
Image by ockstyle via Flickr
~ Chakchouka (Shakshouka); benutritious.com
~ Dolmas; weeklyveganmenu.blogspot.com
~ Oven-Dried Cherry Tomatoes; acoupleinthekitchen.blogspot.com
~ Roasted Vegetable (Sweet Potato, Eggplant & Tomato) Spread or Dip Recipe; cookincanuck.blogspot.com
~ Saffron Scented Pear Upside Down Cake; iwantthepie.wordpress.com
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