22 December 2012

Exhibition at Ariana Museum in Geneva reflects on agriculture and nutrition as art

Two important interests in my life come together in this presentation, art and food:

Image:  AFP PHOTO / FABRICE COFFRINI

"Through the works of 27 artists from around the world, the travelling exhibition, which will debut in Geneva before moving on to Milan, Sao Paulo and Marseille and then back to Milan to take part in the 2015 World Expo, displays a range of issues related to food, including over-consumption and hunger."

The entire article at

Exhibition at Ariana Museum in Geneva reflects on agriculture and nutrition as art

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21 December 2012

Beware these two sweeteners: Acesulfame Potassium; Neotame


Don't recognize these two artificial sweeteners?



Check your favorite beverage or food for acesulfame potassium (Wikepedia: Acesulfame K is 200 times sweeter than sucrose (table sugar), as sweet as aspartame, about 2/3 as sweet as saccharin, and 1/3 as sweet as sucralose.) or neotame (Wikipedia: Neotame is an artificial sweetener made by NutraSweet that is between 7,000 and 13,000 times as sweet as sucrose (table sugar) ).

Both of the "sweeteners" are sneaking their way into many packaged goods under names not immediately recognized as sweeteners by most consumers.

Approved "as safe" by the FDA, there are enough questions and dubious research about the "safety" of these two ingredients, that they should be avoided.

But judge for yourself and research each of the two. I am not going to point you to any sites to influence your opinion but strongly suggest when you search, to be sure to include "side effects" for both!

15 December 2012

A Photographer's Mini Food Fascination : The Picture Show : NPR

And now a break from the regular routine. Look at these photographs and try not to smile.


"A family camps in a sugar cone forest; skiers take to the slopes of an ice cream sundae: Boffoli's photos seem to imagine the scenes that play out around our food when we aren't looking. But food itself also looms large in the images, which, according to Boffoli's website, represent 'an American enthusiasm for excess, especially in the realm of food.'"


A Photographer's Mini Food Fascination : The Picture Show : NPR

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13 December 2012

Mark Menjivar Shows Shelf Pity With 'You Are What You Eat'


You are what you eat. And your refrigerator contains the clues:

"Like a psychologist, Mark Menjivar manages to get complete strangers to reveal some of their most private and personal details—namely, the contents of their refrigerators. With a background in social work and a keen interest in the way food shapes lives, he spent four years photographing the icebox identities of Americans."
Courtesy the artist and 0.00156 Acres

See the Village Voice article for the whole story:

Mark Menjivar Shows Shelf Pity With 'You Are What You Eat'


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02 December 2012

"Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks", by Adam Roberts


Just published, "Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks", by Adam Roberts, sound like it would make a great addition to anyone's gastronomical library (and a wonderful stocking-stuffer):

"Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more."

Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks [Hardcover]
by Adam Roberts
ISBN-13: 9781579654399
Publisher: Artisan
Publication date: 11/13/2012
Pages: 400

Available at Barnes and Noble and Amazon.com

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