larvae are eaten in rural communities in Eastern China.
You can only imagine the satisfying (or not) crunch of these insects. From feffi on Flickr.com.
The fisherman catch them in shallower parts of the river, leave them out in the sun to dry for a few hours and then bag them to sell in markets. Apparently, they cash in better than the fish they catch.
In rarity, price, and marbling, Mishima beef (見島牛) is regarded as superior than the now not-so-exotic Kobe beef. Mishima cows* are thoroughbred in Japan; they have not crossed with European breeds because the island on which they graze has existed in relative isolation. Mishima (見島) is a small island off the Southern sloping end of Honshu, in the Sea of Japan.
Mishima (見島), the home of the prized Mishima cattle.
A Mishima cow*.
The cattle of this island have lived isolation from other Japanese cattle breeds for about 200 years, and either because of their genetic purity, their limited number, or meat quality, a head of mishima cattle can ring up a substantial multi-digit figure shaming Kobe beef to the discount aisle. Keep reading →
The capital city of Japan is a metropolis of neon lights, face-paced shopping, lively districts and a confluence of global influences. It’s also an extremely delicious place, according to Michelin Guides. Toyko was recently crowned with the honor of possessing more Michelin 3-star restaurants than any other city in the world, even Paris. The final tally (of 3-star establishments) was eleven to ten, Tokyo, squeezing it just above Paris.
Tokyo trumps Paris in battle for the 3-stars. From tedtalks.ning.com.
Quick Bite is a new feature on Gluttonize!
Basically, crumbs of food-related information will be thrown at you for those in need of a quick food trivia fix. They’re going to be filed under the category “Quick Bites” so you can access them easily by clicking on the “Quick Bites” category icon on the side bar →
Click on this image on the sidebar to access Quick Bites!
Check back regularly for more tasty morsels of food facts!
The links to the first and second Quick Bites are here, and here.
is an animal rescue organization operating out of New York and California that strives to protect factory farm animals from abusive treatment and exploitative husbandry.
Gene Baur, co-founder of Farm Sanctuary, on the cover of his book that documents the life of the organization.
In a perhaps more exaggerated sense, they seek to drive home the cause-effect relationship between the cruel reality of animal maltreatment and the succulent top sirloin that deliciously sizzles on our home grills. The notion that a sentient creature was conceived, raised and slaughtered is often lost in the face of the glaring “SPECIAL” sticker slapped on the styrofoam and plastic packaging of the numerous meat products at the supermarket. Farm Sanctuary works to bridge this disconnect and make known the deplorable practices of factory farming. Keep reading →
can power cars.
A prototype biodiesel vehicle from Lightning Hybrids, based in Colorado.
Biodiesel, which has been in circulation (mainly in Europe and North America) for the last decade can be produced from a range of oils including soy, canola and waste vegetable oil, even algae.
is a cabbage.
They're all related.
The cabbage (brassica) family umbrellas over broccoli and cauliflower, which are heading cabbage.
Thanks for reading the first Quick Bite on Gluttonize!
Nissin Food Products Co. Ltd. was founded by a man named Momofuku Ando (安藤百福). Because of him, we have instant noodles.
This is made possible by the late Momofuku Ando. From Getty Images.
We owe the late Mr. Ando our thanks on the lazy Sunday afternoons or the desperate late nights we consume that trusty package of flash-fried wheat noodles and MSG powder. His legacy on Earth is great (though one could argue that the key role styrofoam plays in the Cup Noodles empire is not very supportive of the environment), but his influence stretches beyond our realm to the stars. Actually. Keep reading →
No home is complete without the ultimate weekend snack-making appliance. It’s hot, dangerous because it’s hot, and was not very well received in Mexico.
'Cornballing' with family is the perfect excuse to bring everyone closer...to burning their hands.
A video description here.
Foie gras is decadent and rich because of the large amount of fat stored in the liver of the duck or goose. How this fat gets there is through a process called cramming. As the name implies, the bird is force-fed a large amount of food over a period of time until the appropriate level of “fattened-up” is attained. The process is alternatively known as gavage feeding (from French gaver, to force down the throat). The practice of cramming has been in circulation since the ancient Egyptians; however, it was actually because of the wild geese themselves that the Egyptians learned how to cram.
Geese are migratory birds that have to travel long distances to stay ahead of the weather. From Getty Images.
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