Tuesday, January 26, 2010

Garver Moore's Tips for Understanding What You're Eating

Since beginning this blog, I've had a great deal of help from a number of people, but I thought it was worth giving a shout-out to Garver, my foodie ex-boyfriend, who first recommended "Omnivore's Dilemma" to me way back when (though I'll admit, I declined to read it for years).  His recommendations have been especially helpful for me in better understanding the science and chemistry behind food and the American food industry, including...

For those who prefer their information hard-bound: Harold McGee's "On Food and Cooking: the Science and Lore of the Kitchen".  I can't tell you how many times since purchasing this I've used it to reference something I'm cooking with or intending to eat.  It's like the ultimate chefslashchemist encyclopedia.

For those who prefer their information easily clickable: FoodUCate.  The linked post is approximately the GROSSEST THING I HAVE EVER SEEN, and a great reminder of why I took on this challenge in the first place.

4 comments:

  1. Thanks for the FoodUCate link - that photos confirms my years of (mostly) vegetarianism...

    I'm enjoying the blog! Evan and I are trying for a more whole foods diet, too, after reading Barbara Kingsolver's "Animal, Vegetable, Miracle".

    Cousin Jess

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  2. I took one look at that picture and decided that no matter what they say, the mysterious substance IS strawberry ice cream.

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  3. There's just one word for that picture - YIKES.
    And I think I'm going to throw away my hot dogs.

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  4. Seriously. It's like a dirty secret.

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