Eat This Newsletter 233: Leavened
Hello Another serving of bits and bobs from around the internet, from the very serious to the very silly. A balanced diet, I hope. —— Lead The other shoe has...
Eat This Newsletter: Anthony Mongiello, Inventor of the Stuffed Crust Pizza
Hello Pizza Hut says it invented the stuffed crust pizza. A judge agreed. But Anthony Mongiello has US patent 4,661,361, no matter what the law says. A...
Eat This Newsletter 232: Shokuiku
Hello My thanks to a subscriber who used the piece in the previous issue about pricey and perfect Japanese fruit to send me links to two videos, one about...
Eat This Podcast: Prehistoric Cooking Pots
Mesolithic hunter-gatherer woman and child wearing cloaks adorned with fish teeth. Drawing by Mauro Cutrona Six thousand years ago in northern Europe, the...
Eat This Newsletter 231: Apologies
Oh, the perils of being a one-person-show. I have nobody to blame for the gobbledygook that marred my most recent email except myself. This is how it should...
Eat This Newsletter 231; Globalised
Hello A circumnavigation for you all this issue — from the US via India, Japan, Australia and Mexico back to the US — with a few ingredients holding the...
Eat This Podcast: The Invention of Baby Food
Solid food at one month of age? Unthinkable today, but not in 1950s America. Amy Bentley, a professor at New York University, has charted the rise and...
Eat This Newsletter 230: Chicken and tomatoes
Hello Another spat in the world of recipe invention, a pointless campaign against cultured meat and a cruel dilemma for tomato breeders. All this and more...
Eat This Newsletter 229: Milk and Memory
Hello Today's delivery is later than usual because this is one of those issues in which I report Brand New Science, which I am not allowed to do until...
Eat This Newsletter 228: Brave New Year
Hello This first substantive issue for 2024 offers a couple of articles that I found thought-provoking because, of course, I had already thought along...
Eat This Newsletter 227: Winner!
Hello, and Happy Newish Year Eat This Newsletter 226 announced my Xmas Quiz. Today, we have a winner. Maarten van Ginkel in Amsterdam had the best score...
Eat This Newsletter 226: Xmas Quiz
Hello As promised last week, something a little different to round out the year. A quiz, 18 questions, one for each episode. You can find some way to...
Eat This Podcast: Black Stoneflower: A unique Indian spice
In 1997, Priya Mani fished something strange out of the cauliflower soup she was served at a wedding banquet in India. She didn’t know what it was, she knew...
Eat This Newsletter 225: The World Turns
Hello I cannot tell you how happy I am that we are rapidly approaching the turn of the year. Only a week or so to wait. There’s something soul-crushing about...
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Eat This Podcast: A New Story for Maize Domestication
Hello Modern maize has long been a puzzle. Unlike other domesticated grasses, there didn’t seem to be any wild species that looked like the modern cereal and...
Eat This Newsletter 224: Life Happens
Hello This should have been a podcast episode week, and yet here we are with another newsletter. Life got in the way, as it will occasionally. I do beat...
Eat This Newsletter 223: Enough to Go Around
Hello Some strange truths season this collection of food and nutrition stories. War and Chickpeas I’m thankful that I am not teaching a class on “food,...
Eat This Podcast: Honey and Adulteration
Hello Honey is the world’s third most-adulterated food. Survey after survey uncovers evidence that manufacturers — not necessarily beekeepers — are adding...
Eat This Podcast: Fat, Salt, Sugar
Hello Could Ice Cream Possibly be Good for You? In a word, yes. So why weren't we told? Before he uncovered "Nutrition Science's Most Preposterous Result,"...
Eat This Newsletter 222: Blimey
Hello Experts offer odds of food riots in Britain, and this Limey wants to know what to do with his. In between, diverse views on agricultural biodiversity....