Friday Faves — notes from the new gastroconomy, No. 74

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


  • It's not like selling handbags: For online food startups, a challenging recipe for success "Unlike groceries, artisanal foods are generally considered a niche market. They make great gifts, as well as delicious occasional treats, but most people -- even foodies -- aren't buying high-end truffle oil too often." (Fortune)
  • Men's fashion site Mr Porter has bridged their style into food with their "The Way I cook" series, like this one with model and cake enthusiast Sam Homan. Anyone looking to make a company video for their food product, take notes. (Mr Porter)
  • Hotels and resorts want a piece of the Farm to Table movement: "In May 2012, Hyatt Hotels Corp. required chefs at its 120 full-service hotels in the U.S., Canada and Caribbean to use at least five local ingredients on their menus. The rules define local as food grown or caught within 50 miles of the hotel." And the experiment is still going. (News-press)
  • Want to know which currencies are over or undervalued? You can find the answers through Burgernomics. (Economist)
  • How to drink coffee in space at zero gravity, explained to you, in this little video made by NASA. Because, you know, it could come in really handy if you find yourself in space. (Laughing Squid)
  • San Francisco style prediction: uni is the new foie gras, with a tour of some of their favorite uni dishes, from crostini to flan to snuggled up next to a raw quail egg. (The Bold Italic)