Tags: food



Why I Quit Ordering From Uber-for-Food Start-Ups by Robin Sloan in The Atlantic

Something to remember the next time someone describes an experience as “seamless” and means it to be positive:

This is the Amazon move: absolute obfuscation of labor and logistics behind a friendly buy button. The experience for a Sprig customer is super convenient, almost magical; the experience for a chef or courier…? We don’t know. We don’t get to know. We’re just here to press the button.

I feel bad, truly, for Amazon and Sprig and their many peers—SpoonRocket, Postmates, Munchery, and the rest. They build these complicated systems and then they have to hide them, because the way they treat humans is at best mildly depressing and at worst burn-it-down dystopian.

What would it be like if you didn’t have to hide the system?

Here Comes the Airplane

Paradigm-busting disruption!

Ingredients by Mark Boulton

A lovely post by Mark on the value of URLs.

Edible Geography

I’m not sure how I managed to miss this site up until now, but it’s right up my alley: equal parts urban planning, ethnography, and food science.

Ooh, Yay!

This is a great idea—the Brighton Cookbook Club:

You know when you get a new cookbook, but you only ever end up using two or three recipes from it? Coming along to Cookbook Club means that you’ll get to try a whole range of recipes from one book to see what you fancy, maybe broaden your palate, and have a jolly fun evening meeting others while you’re at it!

Life & Thyme

Good writing. Good design. Good food.

Mark Lynas » Lecture to Oxford Farming Conference, 3 January 2013

This is a superb talk by Mark Lynas who once spearheaded the anti-GM movement, and who has now completely changed his stance on genetically-modified crops. Why? Science.

You are more likely to get hit by an asteroid than to get hurt by GM food. More to the point, people have died from choosing organic, but no-one has died from eating GM.

The Time Traveler’s Cookbook: Meat-Lover’s Edition : NPR

A PDF to download and read that is both funny and fascinating.

Aio e Oio: Food for Friendship | Born Hungry

This beautiful piece of writing from Steph is making me hungry.

The Tink Tank » Jeremy Keith’s Pork chop recipe

Léonie is collecting some recipes from web geeks. Here’s my contribution via Valentine Warner.


I am very disappointed that the internet didn’t tell me sooner that Steve Albini has a food blog.

So just in case you didn’t already know: Steve Albini has a food blog.

What’s on the Menu? Help transcribe The New York Public Library’s historical menu collection

This is like Zooniverse’s Old Weather project, but for restaurant menus: help transcribe thousands of restaurant menus going back to the 1940s.

How to Barbeque a Man on Vimeo

Valuable advice from Slowtron on cooking perfect longpork.

Food Sense | Plant-Based Eating At Its Best

A gorgeous adaptive (though not quite responsive) design …and it’s all about food.

Christopher Boffoli Photography

Homunculi in a landscape of food.

Home - Brighton Open Kitchen Project

This looks like an excellent project for Brighton:

We would like to create a community cooking space in the heart of the city, for people with a passion for food. This will give people access to a commercial kitchen space from which they can learn, share and improve skills while potentially starting food-related ventures.

YouTube - paleofuture.tv [episode 00000: food]

The Paleofuture blog, that excellent trove of past visions of the future, has a corresponding video channel. The first episode is all about food.

Eat Tweet | a twitter cookbook

Maureen's book is out and about. Get over 1000 bite-sized recipes.

Let's start a new life with iDish. - しーなねこの記録

By far the best use of an iPad I've seen.

Body of Christ Tastes Like Ass of Christ!

A new take on an old classic: how to make communion wafers zingier.