News from the world of food and wine that you might have missed this week.
- How to make Cadbury Creme Eggs from scratch.
- The challenges of selling horsemeat in the U.S.
- What was eating like before refrigeration and restaurants? NPR has an oral history of New York eating circa 1920.
- 30% of Michelin starred restaurants use the Nespresso Pod machine to make espresso. Cookie-cutter coffee is not what we expect in fine-dining establishments.
- Creative winemaking is making a comeback.
- The fight against the traditional entree continues—small plates and shared courses hold their own.
- Note to knee-jerk anti-government types. Former opponents of NYC smoking ban in bars now say it actually helped their business.
- A visit to Thailand’s wine country—yes Thailand!
- A history of the “polyester of lettuce”—iceberg lettuce. Can it make a comback?
- Why the French are drinking less wine? Does it mark the decline of civilization?
- Sign ‘O the times. A searchable globally inclusive database of food frauds.
- After the flap over food dyes in Kraft Mac n’ Cheese, it turns out the stuff is the nutritional equivalent of Cheez-Its.
- Red Medicine, a restaurant in LA, has a new approach to winning friends—it outs people on Twitter who don’t show up for their reservation.
- Everything you wanted to know about paprika.
Exploring the Philosophy of Food and Wine 