Adactio: Links—Tagged with food

I mostly stuck to Le Guin’s world-building rules for Winter, which were “no large meat-animals … and no mammalian products, milk, butter or cheese; the only high-protein, high-carbohydrate foods are the various kinds of eggs, fish, nuts and Hainish grains.” I did, however, add some hot-climate items found in Manhattan’s Chinatown for their space-age looks and good flavors (dragonfruit, pomelo, galangal, chilis, and kaffir limes).

Serve with hot beer.

Food for thought (process)

I love, love, love Sam’s comparison’s between cooking and front-end development.

We should embrace the tools we have access to and appreciate our ability to learn, but also realize that maybe a gas stove or a certain design tools might not be for everyone. We have to find what works for our cooking or designing/coding style or the project/meal at hand.

Day 14: Posting to my Website from Alexa #100DaysOfIndieWeb • Aaron Parecki

Aaron documents how he posts to his website through his Amazon Echo. No interface left behind.

Why I Quit Ordering From Uber-for-Food Start-Ups by Robin Sloan in The Atlantic

Something to remember the next time someone describes an experience as “seamless” and means it to be positive:

This is the Amazon move: absolute obfuscation of labor and logistics behind a friendly buy button. The experience for a Sprig customer is super convenient, almost magical; the experience for a chef or courier…? We don’t know. We don’t get to know. We’re just here to press the button.

I feel bad, truly, for Amazon and Sprig and their many peers—SpoonRocket, Postmates, Munchery, and the rest. They build these complicated systems and then they have to hide them, because the way they treat humans is at best mildly depressing and at worst burn-it-down dystopian.

What would it be like if you didn’t have to hide the system?

Here Comes the Airplane

Paradigm-busting disruption!

Ingredients by Mark Boulton

A lovely post by Mark on the value of URLs.

Edible Geography

I’m not sure how I managed to miss this site up until now, but it’s right up my alley: equal parts urban planning, ethnography, and food science.

Ooh, Yay!

This is a great idea—the Brighton Cookbook Club:

You know when you get a new cookbook, but you only ever end up using two or three recipes from it? Coming along to Cookbook Club means that you’ll get to try a whole range of recipes from one book to see what you fancy, maybe broaden your palate, and have a jolly fun evening meeting others while you’re at it!

Life & Thyme

Good writing. Good design. Good food.

Mark Lynas » Lecture to Oxford Farming Conference, 3 January 2013

This is a superb talk by Mark Lynas who once spearheaded the anti-GM movement, and who has now completely changed his stance on genetically-modified crops. Why? Science.

You are more likely to get hit by an asteroid than to get hurt by GM food. More to the point, people have died from choosing organic, but no-one has died from eating GM.

The Time Traveler’s Cookbook: Meat-Lover’s Edition : NPR

A PDF to download and read that is both funny and fascinating.

Aio e Oio: Food for Friendship | Born Hungry

This beautiful piece of writing from Steph is making me hungry.

The Tink Tank » Jeremy Keith’s Pork chop recipe

Léonie is collecting some recipes from web geeks. Here’s my contribution via Valentine Warner.

mariobatalivoice

I am very disappointed that the internet didn’t tell me sooner that Steve Albini has a food blog.

So just in case you didn’t already know: Steve Albini has a food blog.

What’s on the Menu? Help transcribe The New York Public Library’s historical menu collection

This is like Zooniverse’s Old Weather project, but for restaurant menus: help transcribe thousands of restaurant menus going back to the 1940s.

How to Barbeque a Man on Vimeo

Valuable advice from Slowtron on cooking perfect longpork.

Link tags: food

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Food Timeline: food history research service

Eggs - Hicks.design

So Many Food Trucks!

Recursive Recipes | Make food from scratch

Cooking with Ursula K. Le Guin