January 6, 1912, New Mexico was the 47th state to be admitted to the Union. And today, it is a highly foodish state indeed.
The state cookie: biscochito.( For recipe click here.)
The state veggies: chiles, and refried beans
The state question: red or green? (Chiles....)
Invented in New Mexico? The sopapilla.
See?
Breakfast on the American Interstate, in the motel chains that welcome dogs as well as people, is a desultory, joyless affair, with fake butter, chemicalized waffles, white bread, thin coffee, petroleum plates,and sugared-up dry cereals. Oh--and maybe a sickly sweet perfect apple, its skin tough as nails.
Breakfast on a young man's visit to Marrakesh, Morocco, on the other hand, starts out looking like this:
Blue and white, my personal favorite, real breads, fresh juice, and tea or coffee brewed for each diner.
Listen up! In these United States anyway, whatever is signposted a "yam" in the supermarket, next to "sweet potatoes, " is also and actually a sweet potato. Yes. There are no "yams" distinct from sweet potatoes in Amurrica. The actual "yam" is a tropical African root veggie, with far less food value than the sumptuous sweet, and not at all related botanically to the sweet potato. They may be grown in Hawaii, but they rarely turn up on Thanksgiving tables. Oh, BTW, the Japanese love the sweet potato, a native of the Americas, which they enjoy in a myriad of varieties, many of them not sweet.
We poor Amurricans have to settle for three varieties, all of them sweet, none of them YAMS.
Remarkable food flag project produced by ad agency WHYBIN/TBWA for the Sydney International Food Festival. See some flags via That'sLike Whoa.
Referring to the police pepper spraying of peaceful protesters at UC Davis recently, Fox News' "Megyn Kelly tells O'Reilly, that pepper spray is "a food product, essentially"?
Yes, indeedy.
On a rainy Wednesday afternoon in Venice, California, Dan Kougan spreads out three shot glasses in front of a curious audience. The champagne-colored liquid bubbling on the left is a homemade hops soda. The creamy, tan shot in the middle is a barley-chocolate malt topped with a tuft of steamed milk. And the chestnut-hued beverage on the right, the raison d’être of this whole ordeal, gives off the unmistakable scent of fresh espresso, extracted from the highest-quality coffee beans the developing world has to offer.
via www.good.is
Say what? I have no clue as to the origin of this image, but, hey, thanks, Tumblr!
Via Kitschy Living
"McDonalds' McRib and its cult-like following are back. Thank goodness the "disconcerting" sandwich is only returning for a limited time only, says Meredith Melnick at TIME. Because if you knew about all the unpronounceable ingredients packed into the McRib, you might think twice about wolfing down the sauce-drenched pork concoction. Think you can stomach what's inside? "
Get the gory details Via The Week
( Photo: CC BY: Calgary Reviews )
Esslack Food Finish, originally developed for pastry chefs, now can be yours. (Maybe.)
"Esslack was developed together with a small food factory, which supplies high-quality fine pastry shops with food coloring. In a new application in the can, the different ways in the kitchen brings. For example, a chrome trout. Or gold-plated asparagus tips."
Visit The Deli Garage for more, in German...
Via Laughing Squid
You know the guy, Otsi, the 5000 year-old mummy found in the Italian Alps back in 1991? Well now we know that the fellow ate wild goat, plus some wheat grains--in fact the ancestor to today's wheat grains--before being shot in the back with a stone arrow. He ate a hearty meal, at least 1/2 pound of food, apparently. And what he ate perfectly described his era--a combo of hunted food and gathered food, possibly even cultivated food.
Isn't archaeology/anthropology grand?
