:: Wednesday, September 30, 2009 :: What do humanists eat?
"Thank you to members who responded so helpfully earlier this year to Marilyn Mason's appeal for humanist views on food. Predictably there was no consensus, but the varied perspectives contributed to an interesting article, which is now published at http://www.shapworkingparty.org.uk/journals/index_0910.html. You may be interested to read how your food ethics and preferences compare with those of other humanists, as well as with those of other beliefs."
"The concept of terroir has its origins in French winemaking, as a means to describe the effect of geographic origin on taste. As a shorthand marker for both provenance and flavor, and as a sign of its burgeoning conceptual popularity, it has spread to encompass Kobe beef, San Marzano tomatoes, and even single-plantation chocolate. But can water have terroir? What about the influence of the earth on water?"
The hydrogeologist I sit next to in work got quiet excited by this link and started telling me about all of the different bottles there and where they're from. Apparently in taste tests most people prefer the most heavily filtered waters with the least mineral content. Which begs the question of how the "worlds most expensive bottled water", Bling h2o, is actually filtered.
I have some theories but I don't think they are hygienic. On that note...
On the Bath Ales brewery tour last week I was looking at their striped colour coding system they use so they know that barrels belong to them and what is in them. It reminded me of resistor colour coding and inspired me to look up whether there is a formal system in place for identifying breweries and content. Apparently not, as this thread on the Pro Brewer forum discussing different marking options indicates.
BBC5 TV "We are NOT the BBC. In an era when the majority of media corporations are subservient to ruling elites, new forms of underground media have to emerge. BBC5.tv would not exist if journalists were always allowed to publish the truth. The fact is that many are silenced."
Mmm, Supermalt, a nice liquorice flavoured malt drink (just needs alcohol) in the park with some deep fried sweet thing I've forgotten the name of a churro I could only eat half of.
I love Lebanese food. Have done since I discovered the brilliant Maroush restaurants I London. Got some good books too, but the one she's refers to being written in here sounds like just the sort of thing I'd like.
"Grow your own oyster mushrooms to eat for a truly unique eco gift.
Place the specially selected spores in an old paperback book, moisten and watch them grow in just five weeks.
This quirky gift is a fun and easy way to discover gourmet mushroom growing. No garden is required! Just add a paperback book to personalise this gift for the recipient or the mushrooms can be grown on the jute bag provided.
Contains a pack of starter spawn, a filter grow-bag and full instructions. The kit can be stored for up to 3 months by placing the starter spawn in a fridge. Each kit is supplied with a use-by-date."
Betraying the fact that I bought a Sunday Observer a few weeks ago and circles half a dozen articles for blogging, then put it aside until now, here's a link dump I should have published a month ago.
Plea to save vanishing art of the pub sign (I notice The Victoria in St Wurbergs replaced their Victoria Beckham pub sign with Vicky Pollard last month, perhaps a couple of years too late.)
Isle of plenty "In the past 10 years, one Danish island has cut its carbon footprint by a staggering 140%. Now, with a simple grid of windfarms, solar panels and sheep, it's selling power to the mainland and taking calls from Shell. ... 'Shell heard about what we were doing and asked to be involved - but only on condition they ended up owning the turbines. We told them to go away. We are a nation of farmers. We believe in self-sufficiency.'"
"Well, it seems that they don't have enough material for disputes, arguments and accusations in the Middle East. Now we have the fight for the falafel--and the tabbouleh and the hummus too. Fadi Aboud, president of the Lebanese Industrialists Association is preparing to file an international lawsuit against Israel for manufacturing foods that he claims originated in Lebanon. "If we can prove that this is a Lebanese product, using Lebanese recipes," he explains, "the name of the food will belong to Lebanon. They won't be able to use that name."
"This case actually does have a precedent: a 2002 EU ruling in favor of Greece upholding that nation's claim to be the "originator" of feta cheese. However, shouldn't recipes that are centuries--if not millennia old--fall under public domain? Does this mean China will sue Italy for the rights to spaghetti? Then Italy can pursue action against America for posession of fried chicken, but America will be busy trying to wrest control of French fries from France... after all, these international incicents do have a way of spreading."
When I started the Drinks with Chunks blog I never imagined it would be crossing into the world of modern art. And likewise, the staff at the Arnolfini never saw me coming. Today, a clashing of cultures was staged; the Far West Cross-Artform Project meets Drinks with Chunks. What better way to introduce our respective audiences to each other?
Doesn't it seem strange that something for which it's main selling point is it's nutritional balance, it contains eight things you might be allergic to?