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Serious Reads: Neurogastronomy, by Gordon M. Shepard
The phenomenons of smell and taste are still subjects of much research by scientists around the world. Neurobiologist Gordon M. Shepard has attempted to make this field accessible to the food-lovers set in his new book, Neurogastronomy: How the Brain Creates Flavor and Why It Matters. His takeaway messages are clear, but in between it's easy to get lost in the terminology of this scientific book.Children's Book Giveaway: 'Chopsticks'
A single chopstick is a very lonely chopstick. How can he dexterously scoop up noodles without his friend? But there comes a point in every chopstick's life when he must quest for personal identity and independence. Chopsticks by Amy Krouse Rosenthal with illustrations by Scott Magoon, is the classic chopstick coming of age tale. Enter to win a copy here.Serious Reads: An Everlasting Meal, by Tamar Adler
Most cookbooks provide knowledge formulaically, in columns with neatly organized ingredients and the steps to make a delicious meal. But chef and writer Tamar Adler feels limited by this traditional format. Her new book, An Everlasting Meal: Cooking with Economy and Grace, combines recipes, stories, and techniques into a running narrative of how to build culinary skills. At first the book confused me with its friendly tone and unique organization, but I came to love Adler's novel approach to sharing her passion for cooking.Serious Reads: Endless Appetites by Alan Bjerga
If you keep an eye on the news, it's hard to miss that a recent hike in food prices has sparked food riots and increased hunger around the world. From Africa to China to right here in the United States, more people are depending on food donations and government programs to make it through the day. Journalist Alan Bjerga attempts to tackle this enormous issue in his recent book Endless Appetites: How the Commodities Casino Creates Hunger and Unrest.Serious Reads: Girl Hunter, by Georgia Pellegrini
When most of us try to improve our diet by eating more locally and sustainably, we start at the grocery store. But author Georgia Pellegrini goes right to the source. In her new book Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time, she details her experiences learning to hunt for her own food. Her travels across the country open her eyes to new communities, the terminology of firearms, and the strategy of hunting everything from doves to deer.Serious Reads: Eating Mud Crabs in Kandahar, edited by Matt McAllester
Wartime reporting deals with some of the most troubled places on earth, and the reporters who bring us news from warzones must have stomachs of steel. But rarely do we hear about what those reporters are putting in their stomachs while facing conflict on the front lintes. Mud Crabs in Kandahar: Stories of Food During Wartime by the World's Leading Correspondents, edited by Matt McAllester, is a collection of stories from foreign correspondents detailing their food adventures across the globe.Serious Reads: The Table Comes First, by Adam Gopnik
In a sea of books about how to cook, what we should eat, and the history of various ingredients, few authors seek to synthesize all three questions into one historical view of cookery and cuisine. In his new book, The Table Comes First: Family, France, and the Meaning of Food, author Adam Gopnik attempts to do just that. He cites books and quotes spanning from historical figures to modern-day chefs in his quest to understand how we got to our culinary present. Unfortunately, the book is a bit too scattered to provide new insight into the history or future of gastronomy.Serious Reads: Weighing In, by Julie Guthman
Julie Guthman, a well-known food scholar, has just released a new book that turns all of our assumptions about obesity on their heads. In Weighing In: Obesity, Food Justice, and the Limits of Capitalism, she addresses the issue of obesity with new eyes. Her argument is that our current accepted knowledge about obesity is incomplete, and that better health starts with asking better questions about our food system and food culture.Serious Reads: Fed Up With Lunch, by Sarah Wu
Mrs. Q, a teacher in an undisclosed state, ate lunch from her school's lunch line for a full year, and posted pictures of the daily meal on her blog. The blog drew attention quickly, with readers both concerned and unsurprised at the meager state of school lunches. As her readership and momentum grew, Mrs. Q—who goes now by her real name, Sarah Wu—decided it was time to come out of hiding and use her status to promote better school food policies. Her new book, Fed Up With Lunch: How One Anonymous Teacher Revealed the Truth About School Lunches—and How We Can Change Them, exposes her identity and profession, and takes us through her journey of unpleasant meals, growing fame, and crafting ideas on how to mobilize communities to school food reform.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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