Why Is Tinned Fish ‘Hot Girl Food’ Now?
Alison Roman: “People are so brand-conscious now, and I think they’ve become that way about food. ‘Are those the Fishwife anchovies?’ No, it’s Cento. Or some Spanish brand you’ve never heard of, but it’s the same anchovies inside the tin. People are too conscious about choosing the ‘right’ thing that signifies their taste level, or who they are as
... See moreBlackbird Spyplane • Everyone's disrupting and it's exhausting
Just as my friend Bethany is accused of ‘glorifying obesity’ just for having the gumption to exist without shame, Lindy describes being harangued with the same question – ‘isn’t this a slippery slope into poor health?’ – every time she asserts her humanity as a fat woman. As she puts it: ‘The question itself is an assault: it validates the idea tha
... See moreRuby Tandoh • Eat Up: Food, Appetite and Eating What You Want
All those tech-driven foods are still around, but they don’t tempt consumers the way they once did. Instead, the fastest growing categories in the food business are built on an entirely different vocabulary: gourmet, artisan, healthy, organic, nutritious, sustainable, local, homemade.
Ted Gioia • Has the Internet Reached Peak Clickability?
The internet certainly played its part. As we spend increasing hours buried in our computers the very fact that food can't be consumed virtually gives it a special resonance. You can, of course, post pictures of what you’re eating - people do that by the millions - but that’s no substitute for the scent of onions caramelizing in butter, the sound o... See more
Food Writing Grows Up
Another facet of this enforced shrinking is that those with fat bodies are deemed somehow incapable of knowing what is best for them.