Blog Post & Recipe: Lamb Shanks in White Wine and White Beans
I found some lamb shanks in the freezer and was thinking it wasn’t a season for casserole, but I found a few recipes where they could be cooked in white wine. This long slow cook resulted in melt in the mouth meat and beans dissolving ...
Blog Post: What Goes Up, Must Come Down
One of the many things that boggles my mind is that as food bloggers become more proficient in their cooking skills–and technology get better, faster, and easier–the images of their dishes become shockingly good. I mean, perversely good.
Article: How the Food Makers Captured Our Brains
Another article about the man who wrote a book on the subject of "hyper-palatable food."
Dr. Kessler isn’t convinced that food makers fully understand the neuroscience of the forces they have unleashed, but food companies certainly understand human behavior, taste preferences and desire. In fact, he offers descriptions of how restaurants and food makers manipulate ingredients to reach the aptly named “bliss point.” [...] Food companies “design food for irresistibility,” Dr. Kessler noted. “It’s been part of their business plans.”
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