a weekly round-up of our favorite finds from the front lines of food
- Talk about a recipe that's set in stone, this ancient Babylonian tablet (left) contains 25 recipes for soups and stews intended for royalty or the gods.
- “There are only so many ways that food can be explored through technology...The opportunities are finite.” Start-Ups Mixing Food and Technology Vie for an Edge, but what are they leaving on the table? We don't think the dead end is anywhere in sight.
- "I spent the first two years of college with one question in mind – basically, how can I have the greatest impact in my life in the world. And the thing that I kept coming back to, that everyone connected to, was food." A great NPR story profiling the new, young crop of farmers. The word from an experienced farmer — to make it work, you have to be serious about running the business.
- We firmly believe in picking up promotional ideas from other industries and movements. Entertainment is a great place to start with Six Secrets To Branding, Ripped From "Raiders Of The Lost Ark."
- Is a caramel ever just a caramel? "Modern Britain is bizarrely food-crazed, and cultural indigestion is the sure result. What if we began to care a little more about what we put into our minds than what we put into our mouths?" asks Steven Poole in The Observer in a rant on the food porn phenomenon. Why should it be minds vs. mouth? Food, and the world of ideas it inspires, nourishes both.
The Pork Fairy had an active week, spreading larded joy: Chef Richard Garcia pairs a cider glazed pork belly with pumpkin gnocchi coated in eggnog froth. New pig sandwiches are turning up in DC, from a pâté melt at Bourbon Steak to a fried pig's head between Parker house rolls with red onion and sauce gribiche. at Poste Moderne Brasserie.