Friday Faves — notes from the new gastroconomy, No. 67

 weekly round-up of our favorite finds from the front lines of food


  • The Cut Foods project (above) by photographer Beth Galton and stylist Charlotte Omnes gives a new look into the center of common foods, from donuts and coffee to soup and ice cream. "Normally for a job, we photograph the surface of food, occasionally taking a bite or a piece out, but rarely the cross section of a finished dish. Charlotte and I thought it would be interesting to explore the interiors of various foods, particularly items commonplace to our everyday life. By cutting these items in half we move past the simple appetite appeal we normally try to achieve and explore the interior worlds of these products."
  • El Bulli chef to launch cultural foundation Ferran Adrià aims to create a monument to high cuisine as fitting the legacy for a restaurant voted world's best five times. "I decided to get out of the restaurant star system...But El Bulli never closed. It is simply being transformed."
  • A portrait of the cuisine of Senegal, and the story of their indigenous rice, now under threat by GM crops. "Indigenous Senegalese rice is burgundy in color, transforming into a pale violet when cooked. In Bassene’s carefully arranged pile of rice bundles, there was an equal number of red and tawny yellow rice varieties. He explained that this was a blended variety of traditional Senegalese and Asian rice, a product of the GM crops that have begun to infiltrate the fields of western Africa just as they are the world over. ...One wondered if he felt that after such long struggles and eventual triumphs over war, slavery, and colonization, he finally felt defeated by the silent war being waged upon his fields by the pitchmen touting the virtues of GM foods. Bassene took a bundle of the red indigenous rice in his hand, gripped its base tightly, and said, “We will always prefer our own rice. We will never stop farming it.'”
  • Share: The Cookbook that Celebrates Our Common Humanity is a project of Woment for Women International (WfWI), with contributions from Annie Lennox to Aung San Suu Kyi. "Food builds our physical resilience, brings us joy, and strengthens our bonds with family and friends. What we choose to eat, and how we choose to prepare it, can also generate employment, wealth and economic stability for others."
  • A look in The Guardian at whether Food miles are missing the point: "The problem is it's far too simple. Looking only at transport costs for your food is not just to miss the bigger picture, it's to miss the picture entirely. The only way you can get some sense of the footprint of your food is by using what's called a Life Cycle Analysis (LCA), which brings everything about the production of that item into play: the petrochemicals used in farming and in fertilisers, the energy to build tractors as well as to run them, to erect farm buildings and fences, and all of that has to be measured against yield. It's about emissions per tonne of apples or lamb."
  • Another reason to oppose fracking: it's messing with beer. "According to the Association of German Breweries, hydraulic fracturing to extract oil and natural gas from shale rock poses a threat to the taste of pilsner and they're campaigning against legislation to regulate the extraction process."