Note-By-Note Cooking: Is This’ Idea Going to Be All That? By Chef Michael Wille

The question I’m asked most often about my work as a culinary instructor is not “will note-by-note cooking be the future of food?”, but usually along the lines of: “Do you ever have a student who you can just tell is going to become the next famous chef?” My cooking career spans 31 years and I’ve taught at one of four different culinary schools. Over … Continue reading Note-By-Note Cooking: Is This’ Idea Going to Be All That? By Chef Michael Wille

The Ethos of Molecular Gastronomy by Matthew Eady

It would be difficult to find someone who has influenced the culinary world more than Hervé This (pronounced “Teess”) over the past few decades.  Perhaps, somewhat surprisingly, he is not a trained chef but a chemist who applied his background to understanding gastronomical endeavors that have existed as preparation staples for generations of cooks.  In 1994 he published a paper with his collaborator Nicholas Kurti … Continue reading The Ethos of Molecular Gastronomy by Matthew Eady

Note by Note Cooking: The Future of Food

“In recent years fearmongers—for that frankly is what they are—have shamelessly sought to take advantage of a certain mood of ignorant naturalism in order to make people believe that additives are dangerous. But isn’t there more danger in a barbequed piece of meat than in xanthan gum?” (p.99) Readers of this site will know that this statement is music to my ears. As I used … Continue reading Note by Note Cooking: The Future of Food

You are NOT what you eat: Exploring Intuitive Eating’s gentle nutrition principle by Emma Laing

There is far more to health than what we weigh, yet we live in a society that ties the way we look, what we eat, and even what exercise challenges we do, to moral virtue. The popular phrase, “You are what you eat,” is often used to motivate people to healthfully fuel from the inside to produce a healthy appearance on the outside. This concept … Continue reading You are NOT what you eat: Exploring Intuitive Eating’s gentle nutrition principle by Emma Laing

Intuitive Eating in Practice: From Fad Diets to Food Freedom by Kortney Karnok

It is everywhere. On any given day I might encounter something like: Coworker Group Text: “Anyone want me to grab you something unhealthy from McDonalds?” Me, responding in my head because some battles are not worth the energy of fighting out loud…or in a text with coworkers: “It’s not unhealthy if it is providing pleasure, satisfaction, and sustenance. It’s not inherently unhealthy just because it comes from a fast-food … Continue reading Intuitive Eating in Practice: From Fad Diets to Food Freedom by Kortney Karnok

Intuitive Eating: A Revolutionary Anti-Diet Approach

We live in a diet culture that may be making our collective weight problem worse. That is the underlying premise of the Intuitive Eating concept. What if it is not “overweight” people who are to blame for our obesity crisis? What if it isn’t even the overabundance of food that is causing our weight problems? What if it is our over-obsession with food that is … Continue reading Intuitive Eating: A Revolutionary Anti-Diet Approach

Anti-Diet: Reclaim Your Time, Money, Well-being, and Happiness Through Intuitive Eating

Christy Harrison is part of the intuitive eating movement and has written a powerful book on one aspect of it—a pushback from the diet culture we live in today. She became obsessed with food and started a career as a food journalist. She delved into the topic at a deeper level by enrolling in graduate school to become a Registered Dietitian. After receiving her degree … Continue reading Anti-Diet: Reclaim Your Time, Money, Well-being, and Happiness Through Intuitive Eating

3 Things You Need To Know About Sustainable Food Innovation by Jennifer Kaplan

Our food system is complicated. And, nowhere are the challenges starker than where food and sustainability intersect. Yet, despite all the talk about food sustainability, the term is hard to pin down. To be sustainable, according to the FAO, food and agriculture “must meet the needs of present and future generations, while ensuring profitability, environmental health, and social and economic equity.” I like this definition … Continue reading 3 Things You Need To Know About Sustainable Food Innovation by Jennifer Kaplan

Bonus Post: Emulsifiers in Ultra-processed Foods by Julie Jones

The controversy around ultra-processed food was the topic of a guest post by Julie Jones in June. Shortly after that I received an anonymous comment on the post shown below:  Congrats for the great articles! I am from Brazil, where the demonization of ‘ultra-processed food’ has started. Recently, Dr Monteiro has recorded a video with a famous chef called Rita Lobo (who works with him), … Continue reading Bonus Post: Emulsifiers in Ultra-processed Foods by Julie Jones