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What We’re Reading: The Best of Food Writing From Around the Web

Fake Pink Sugar by Alan Levine

If you’re like us, you probably spend a lot of time nerding out on dining news and food industry gossip during the week, but spend your weekends consuming longer and more compelling food narratives. Or maybe you just read the headlines while scrolling through social media because Mondays (all the way through Fridays) just slay.

Either way, we’ve got the perfect weekend gift for you: a diverse list of intriguing food stories and news to keep you satiated. Enjoy!


+ Sweeten up your reads with this bizarre history of artificial sweeteners. You’ll learn that nearly every artificial sweetener was discovered by a scientist licking his finger when he technically shouldn’t have.

+ If your morning drug of choice is caffeine, then you might be interested in this strange, new product: clear coffee.

Italian Restaurant Antica Osteria Del Ponte by Tokyo JapanTimes

+ The cost of dining is rising but at $5,500, this meal is extraordinarily expensive. Joshua David Stein of Tasting Tables writes about the experience and value proposition of luxury dining. 

Each of the eight courses grew more and more decadent. Kreuther, an esteemed Alsatian, served a gonzo fleshy hamachi, black truffle and foie gras mille-feuille that glistened in the low light. Things got more gouty from there. Boulud, a chef one imagines sleeps on a pillow made of black truffles and under a comforter made of pâté, encrusted a dover sole in black truffle dust.

+ Bangkok’s famous street vendors will now have to find a new home. Wanlop Suwandee, chief adviser to Bangkok’s governor, said that the city is “now working to get rid of the street vendors from all 50 districts of Bangkok and return the pavements to the pedestrians.”

+ It’s just another typical boy-meets-tech who-done-it startup mystery, but this Juicero story got us all gripping juice bags with our own bare hands: Two investors in Juicero were surprised to learn the startup’s juice packs could be squeezed by hand without using its high-tech [$400] machine.

+ “Bird Hots With Mold; Rhubarb” isn’t an artsy food concept dish title – it’s a recipe generated by a scientist’s neural network being trained to generate recipes. Of course, it’s nowhere near supperclub ready, but it’s entertaining nonetheless to read the AI-generated word salad in lieu of actual salad recipes.

By HAO XING

+ Starbucks’ new unicorn-colored Frappuccino may have more sugar than seven Krispy Kreme donuts, but that hasn’t stopped the flood of demand…and it’s turning the rainbow colored drinks into nightmares for baristas.

We’re almost out of the blue mucus. Our cold bar counter is bright purple. One of our blenders shattered while making a unicorn with extra unicorn shit.

Out of blue unicorn mucus. Putting in extra blue unicorn dandruff instead. As one customer said, “as long as it looks the same!”

The unicorn is dead. RIP unicorn. People are rioting outside.

+ In our era of machine-made aesthetic and tech-fueled social interactions, these types of stories about the dying art of handcrafted goods are frequent and sad: Meeting Tao Qingjian, The Last Woksmith.

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