News from the world of food and wine that you might have missed this week.
- The Center for Science in the Public Interest has a comprehensive list of food additives and what is known about their safety.
- Why the very influential en primeur pre-release tastings that drive wine prices in Bordeaux may be misleading,
- Smithfield Foods, the iconic producer of all things “hammy and porky” is now owned by Shuanghui International in China. Residents of Smithfield Virginia reflect on the sale; and the new owners promise a continued supply of McRibs (for joy) and business as usual.
- On the pleasures of eating weeds.
- Surprising facts about beer.
- Ten reasons you should love Riesling.
- For a change, a little good environmental news. Stocks of California salmon may be making a comeback.
- When in Rome…How McDonald’s regionalizes its menu.
- How the food scene chews up its restaurants and their critics.
- More complaints about small plates.
- It was bound to happen. Now we have artisanal hot dogs—with peanut butter and jelly topping?
- 30 years ago, the average soda serving was six ounces. Today its 32 oz. Here’s the story behind that metastasis—hint, it has to do with Texas.
- Your guide to cooking cicadas? Well we eat rotten milk (cheese) don’t we?
Exploring the Philosophy of Food and Wine 