Food News!
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FOOD NEWS!
Spring 2018
- Chemicals in Mac and cheese. [1]
- More on eggs [2]
Spring 2017
- Shepard's Grain video: [3]
- The Farmer's Daughter Food Truck in Spokane: [4]
- Trump admin changes rules on school lunch nutrition. [7]
- Economist: Do higher minimum wages make bad restaurants close? [8]
- Research on artificially sweetened drinks. [9]
- More on the microbiome: pregnant mice on penicillan and probiotics [10]
- Why so much Vitamin D? [11]
- Trends in Italian farming: [12]
- recent book reference: Ed Yong, I contain multitudes. [13]
- The Western Diet in Mexico - [16]
- Slow Food [17]
- Eat Wild [18]
- One of the products of the Slow Food Movement, started in Italy by a group led by Carlo Petrini. [[19]]
- Jerome Groopman review of two new books: [20]
- Reducitarians [21]
- Human trafficing in the US Food Industry [[22]]
- Crowd Cow -- [[23]]
- Example of Philosophy of Food academic conference project. AFHVS-ASFS Conference proposal 2017
- Foley research page for Philosophy of Food [24]
- Civility and Food -- quote from Bybee's "How Civility Works"
- "Just Eat It" trailer [25]. Also, look into "gleaning" as a social practice. Society of St. Andrews.
- So, if extrusion damages nutrition, what about pasta? Why doesn't it have a high glycemic index like breakfast cereals?
- "In pasta products, gluten forms a viscoelastic network that surrounds the starch granules, which restricts swelling and leaching during boiling. Pasta extrusion is known to result in products where the starch is slowly digested and absorbed (59,60). Available data on spaghetti also suggest that this product group is a comparatively rich source of resistant starch (61). The slow-release features of starch in pasta probably relates to the continuous glutenous phase. This not only restricts swelling, but possibly also results in a more gradual release of the starch substrate for enzymatic digestion. Pasta is now generally acknowledged as a low glycemic index food suitable in the diabetic diet. However, it should be noted that canning of pasta importantly increases the enzymic availability of starch, and hence the glycemic response (62).[26]
- The Impossible (Heme) Burger: [27]
- The Calorie: In addition the Gastropod episode on the The Calorie, which points out reasons to be a bit skeptical about how we use it, there is this article from The Atlantic [30], which explains why the USDA standardized RDAs on a 2,000 calorie diet, even though many Americans require more.
- "The Illusion of Taste" -- a Nyer article on industrial food psychology. [38]
- Academy of Nutrition and Dietetics Annual report on Vegetarian Diets. [43]
- Interesting page about Grimod. [44]
- Explore Feminist Food thought. Carol Adams, The Sexual Politics of Meat: A Feminist-vegetarian critical theory is considered important in the field. This course bibliography is pretty interesting. [45]
- "New Dietary Guidelines Crack down on Sugar but red meat gets a pass," NPR Jan 7, 2016 [55]
- George Monboit's review of Simon Fairlie's Meat: A Benign Extravagance [56]
- recent food justice article: [57]
- Fave Food blogs: Gastropod
- David Kalplan's U of North Texas Philosophy of Food bibliography: [61]
- Marler Clark -- [62] - the lawyer made famous by the 1990's Jack in the Box scandal makes a career of food liability.
- Functional Medicine Site: [63]
