Student creates 12-layered tin of meals for consumerism dissertation
Covering all the wonderful varieties of pasta, from variations found only in hilltop villages in Italy to those stocked on supermarket shelves around the world, The Plethora of Pasta Permutations is a complete guide to the magic that happens when flour, egg, water, and artistry combine.
Via Pop Chart Labs
It’s time to pair wine like the sommelier! Follow the guidelines to make the best food and wine pairings at every meal. Eight main styles of wine matched with their ideal food groups.
I sometimes feel like calendars are slowly going more and more digital but then I see gems like the one above and I start to change my mind. Created by Liz Carver Design, this calendar serves more than just the function of telling the date but also gives you a clever recipe to try out. The execution of the calendar is done extremely well, with beautiful photos and wonderful typography to really make it stand out.
No more guessing about how long to let your green tea, black tea, or white tea steep — this helpful chart of sorts has broken it down to the best temperatures and times for six common types of tea.
No, the answer is not the grocery store (though technically, that is correct). While that may be the last place your Thanksgiving fowl hung out before you brought it home, chances are the turkey was born and raised on one of the farms on this map created by ESRI and compiled from data from the United States Department of Agriculture’s Census of Agriculture (2007). The map also has data on three of the traditional side dishes: sweet potatoes, cranberries and green beans.
How 40% of Our Food Goes to Waste. An eye-opening read on how we over buy every trip to the grocery store.
In Pierre Bourdieu’s Distinction: A Social Critique of the Judgement of Taste from 1979 is a chart that shows the taste of food against economic capital and cultural capital.
On a related note, check out the top recipients from the Food & Beverage industry.
The “fact” that junk food is cheaper than real food has become a reflexive part of how we explain why so many Americans are overweight, particularly those with lower incomes. I frequently read confident statements like, “when a bag of chips is cheaper than a head of broccoli …” or “it’s more affordable to feed a family of four at McDonald’s than to cook a healthy meal for them at home.”
The No-Fuss Dessert Generator is an online detailed poster that shows how to create nearly 800 different desserts. It was created by How to Cook Everything series author Mark Bittman for The New York Times (who is also behind the The Everyday, Anytime Egg-Combination Generator).