linkstream2 microblog

https://www.1843magazine.com/features/death-of-the-calorie

QT:[[”
This was pioneering stuff for the 1890s. Atwater eventually concluded that a gram of either carbohydrate or protein made an average of four calories of energy available to the body, and a gram of fat offered an average of 8.9 calories, a figure later rounded up to nine calories for convenience. We now know far more about the workings of the human body: Atwater was right that some of a meal’s potential energy was excreted, but had no idea that some was also used to digest the meal itself, and that the body expends different amounts of energy depending on the food. Yet more than a century after igniting the faeces of Wesleyan students, the numbers Atwater calculated for each macro­nutrient remain the standard for measuring the calories in any given food stuff. Those experiments were the basis of Salvador Camacho’s daily calorific arithmetic.
“]]

http://mm-yale.com/
near library

Mining #MolecularGastronomy
http://www.Nature.com/news/mining-molecular-gastronomy-1.9658 “Suggestion that the reason some #foods go well together is because they contain the same flavour molecules… networks to link flavour compounds w. ingredients found in 1 Korean & 2 American…recipe DBs”
QT:{{”
“Ahnert, himself an amateur molecular gastronomist, was intrigued by the anecdotal suggestion that the reason some foods go well together is because they contain the same flavour molecules. He and his team therefore developed networks to link flavour compounds with the ingredients found in one Korean and two American online recipe databases, grouping recipes into North American, Western European, Latin American, Southern European or East Asian cuisine.”
“}}

Can Fast Food Get Healthy?
http://www.newyorker.com/magazine/2015/11/02/freedom-from-fries McDonald’s is a business. @LYFEKitchen, an enlightened business. @Sweetgreen…a movement

QT:{{”
“McDonald’s is a business. Lyfe Kitchen is an enlightened business. Sweetgreen, which was started in 2007 by three Georgetown graduates, aims to be a movement, selling a set of values in addition to its food. There are currently thirty-three Sweetgreen restaurants, and there are plans for many more. In nearly every city where the company has restaurants, it sponsors a program to educate fourth- and fifth-grade students about the basics of nutrition and the value of relying on seasonal produce. So far, Sweetgreen in Schools has reached four thousand students, most of whom come from lower-income families.” “}}

What Kids Around the World Eat http://www.nytimes.com/interactive/2014/10/08/magazine/eaters-all-over.html Neophobia: "evo-sensibly" they initially reject unfamiliar food. Sugar is an exception

QT:{{

Children, and young omnivorous animals generally, tend to reject
unfamiliar foods on the first few tries. Evolutionarily, it makes
sense for an inexperienced creature to be cautious about new foods,
which might, after all, be poisonous. It is only through repeated
exposure and mimicry that toddlers adjust to new tastes — breakfast
instead of, say, dinner. That we don’t put pickle relish on waffles or
eat Honey Bunches of Oats for supper are rules of culture, not of
nature. As children grow, their palates continue to be shaped by the
food environment they were born into (as well as by the savvy
marketers of sugar cereals who advertise directly to the 10-and-under
set and their tired parents). This early enculturation means a child
in the Philippines might happily consume garlic fried rice topped with
dried and salted fish calledtuyo at 6 in the morning, while many
American kids would balk at such a meal (even at dinnertime). We learn
to be disgusted, just as we learn to want a second helping.

Sugar is the notable exception to “food neophobia,” as researchers
call that early innate fear. In utero, a 13-week-old fetus will gulp
amniotic fluid more quickly when it contains sugar. Our native sweet
tooth helps explain the global popularity of sugary cereals and
chocolate spreads like Nutella: Getting children to eat sugar is easy.
Teaching them to eat slimy fermented soybeans, by contrast, requires a
more robust and conservative culinary culture, one that resists the
candy-coated breakfast buffet.

}}

The End of Cuisine
http://www.nytimes.com/interactive/2014/06/15/style/tmagazine/endofcuisine.html Mixes high tech, food & multi-millionaires. Draws on molecular #gastronomy en.wikipedia.org/wiki/Molecular_gastronomy

QT:”
The word umami was first popularized in the early 1900s by a Tokyo scientist named Kikunae Ikeda, who invented the term (the very loose translation in ­Japanese is “deliciousness”) to describe the flavor-­enhancing properties of glutamic acid, essentially known as MSG. The “fifth” taste (the other four being sweet, sour, salty, and bitter), as its believers call it, and I am one of them, is the tangy, faintly acidic, deeply addictive flavor that you feel in the back of your mouth when you eat a whole range of foods like gently cooked tomatoes, or anchovies, or a crunchy, ­caramelized, well-seared piece of beef. It’s one of the keys to the enduring appeal of the great Asian-food cultures (Japanese miso, soy sauce, and Thai nam pla fish sauce are veritable umami bombs)…
”

#Umami #Burger Comes to New York – has a good description of 5th taste http://bit.ly/1aLsHYm via @panyungchih

http://www.grubstreet.com/2013/05/umami-burger-comes-to-new-york.html

BOOKS
A FORK OF ONE’S OWN
Jane Kramer: A History of Culinary Revolution : The New Yorker http://www.newyorker.com/arts/critics/books/2013/03/18/130318crbo_books_kramer

Some highlights:

GOOD:
Alaska salmon, Whiting, Flounder, catfish, tilapia, trout, whitefish, perch, hake, haddock

BAD:
grouper, sea bass, tuna, swordfish, shark

MID:
halibut, skate, snapper, Mahi Mahi

Mackerel is in different places (see below)

http://www.nrdc.org/health/effects/mercury/guide.asp
also
http://www.eatingwell.com/food_news_origins/green_sustainable/the_best_and_the_worst_seafood_choices ==

LEAST MERCURY
Enjoy these fish:
Anchovies
Butterfish
Catfish
Clam
Crab (Domestic)
Crawfish/Crayfish
Croaker (Atlantic)
Flounder*
Haddock (Atlantic)*
Hake
Herring
Mackerel (N. Atlantic, Chub)
Mullet
Oyster
Perch (Ocean)
Plaice
Pollock
Salmon (Canned)**
Salmon (Fresh)**
Sardine
Scallop*
Shad (American)
Shrimp*
Sole (Pacific)
Squid (Calamari)
Tilapia
Trout (Freshwater)
Whitefish
Whiting

MODERATE MERCURY
Eat six servings or less per month:
Bass (Striped, Black)
Carp
Cod (Alaskan)*
Croaker (White Pacific)
Halibut (Atlantic)*
Halibut (Pacific)
Jacksmelt
(Silverside)
Lobster
Mahi Mahi
Monkfish*
Perch (Freshwater)
Sablefish
Skate*
Snapper*
Tuna (Canned
chunk light)
Tuna (Skipjack)*
Weakfish (Sea Trout)

HIGH MERCURY
Eat three servings or less per month:
Bluefish
Grouper*
Mackerel (Spanish, Gulf)
Sea Bass (Chilean)*
Tuna (Canned Albacore)
Tuna (Yellowfin)*

HIGHEST MERCURY
Avoid eating:
Mackerel (King)
Marlin*
Orange Roughy*
Shark*
Swordfish*
Tilefish*
Tuna
(Bigeye, Ahi)*

good: alaska salmon, whiting
bad: mackerel, atlantic salmon, tuna
http://www.eatingwell.com/food_news_origins/green_sustainable/the_best_and_the_worst_seafood_choices