Link Buffet: The Long Link Goodnight

Hello again, blog. I’ve missed this.

I spent August and September finishing, defending, and editing my dissertation–and now I can finally kiss that chapter of my life goodbye.  I didn’t write much during these last few months, obviously, but I still tried to read and keep up with food news. I intended to post link roundups as I went along…. but… well, here we are. If you, like me, need to catch up on a whole summer of lost time, here is a giant list of food-related links that caught my eye even in the midst of the storm.

Eater looks at the pros and cons of having foodstuffs or food practices recognized by UNESCO as “intangible cultural heritage.”

Letters of Note posted a missive that accompanied a fine bottle of whiskey and waxed poetic about its contents:

I send you some of the most wonderful whiskey that ever drove the skeleton from a feast or painted landscapes in the brain of man. It is the mingled souls of wheat and corn. In it you will find the sunshine and the shadows that chased each other over the billowy fields; the breath of June; the carol of the lark; the dews of night; the wealth of summer and autumn’s rich content, all golden with imprisoned light.

If you think that’s florid, wait until you read the rebuttal written by a teetotaler.

If you’re into cocktail culture, New Orleans, or both, then you really need to explore this digital history of New Orleans drinking culture. There you will find historical records of drinking establishments, artisans, and raids.

I already love figs, but still enjoyed this New Yorker article about the botanical miracle that is a fig tree.


By Emily Contois, a lovely round-up of graphics and posts celebrating Julia Child’s 104th birthday.

Maybe if Five Thirty Eight says it, we’ll all finally agree that BMI is a terrible indicator of health?

Yessss, more stop motion cookery! This time from yelldesign.

Honestly, no. No to this. But insect flour is coming, so Lucky Peach is here to tell you how to bake with it.

I loved this article about when it was first published in the print magazine, so please enjoy this Lucky Peach post about how the tastemakers of 20th century American cuisine were all gay men.

The truth is that whenever I see an article about food in video games I feel irrationally miffed that I’m not cited as a source. Even if it’s a good article, like this one from Kill Screen which proposes a sort of geneaology of food in video games linking back to Pac-Man.

Relatedly: a project to comprehensively catalog every soda machine to appear in a video game.  I think the reason is compelling:

“Some of the soda machines are there for mechanical purposes. They dispense health or something,” Morrissette says. “Others are meant to be a pop of color in an otherwise drab game.”

I feel pretty confident in my deviled egg and egg salad skills, but I’m still going to try Clever Manka’s procedure for perfectly boiled eggs. By the way, if you too are a former Toast reader missing that refuge, Clever Manka uses the same commenting application and shelters quite a few Toastfriends. I look forward to spending more time there, too, now that my trials have passed.

I am suuuuper dubious about this supposed sixth taste, “starchy,” but this ensuing conversation should be interesting.

Rachel Lauden challenges her readers to ponder the question “Why is American cuisine so pervasively sweet?” 

Out of the corner of my eye I’ve seen British Food Twitter blowing up about “clean eating” lately–as in, poking holes in it–but I think this Conversation post sums it up nicely.


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