Side Dish: More Food on the Web by Julia Simon in View All Posts, February 1st, 2011
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The Super Bowl’s Super Food Pizza chains will likely experience a 35% boost in sales this Super Bowl Sunday, the Chicago Breaking Business reports. Will you mix and match toppings that best represent your team? While it might seem like the Cheeseheads have a leg up here, there must be a Pittsburg-friendly pizza version of the Holy Haluski somewhere. [chicagobreakingbusiness.com via eater.com]
The Gov’t: “Enjoy Your Food, But Eat Less” This is the advice federal regulators issued yesterday, addressing the nation’s obesity crisis. Though this recommendation seems obvious, such a statement has never been delivered so directly. “For [officials] to have said ‘eat less’ is really new,” explains Margo G. Wootan, director of nutrition policy at the Center for Science in the Public Interest, to the New York Times. “We should have been saying ‘eat less’ for a decade.” [nytimes.com]
Introducing Drinkable Bagels And that’s just one of the concoctions Dr. Nathan Myhrvold is cooking (er, homogenizing, centrifuging, vacuuming chambering, etc) up. In his science lab cum kitchen outside Seattle, Myhrvold has established a home base for his Modernist Cuisine cookbook project, which is a 2,438-page, 50-lb book of some unbelievable (and David Chang-endorsed) fare. [popsci.com]
Bacon: The ‘Gateway Meat’ for Vegetarians Why do even vegetarians find bacon so tantalizing? It’s science! The connection between odor and emotion makes bacon the prime candidate for turning leaf-eaters into meat enthusiasts, explains scientist Johan Lundstrom to NPR. “Since 90 percent of what we taste is really odor, bacon’s aggressive smell delivers a powerful hit to our sense of how good it will taste.” [npr.org]
Here’s our round-up of food news, trends and happenings across the web. Check back for more, and tell us what else you’re loving in the comments.