Our weekly roundup on tasty news from around the world and here’s what we are reading…

ON THE MENU

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Health benefits aside, the key factors you need to consider are heating temperature and flavor… The Cooking Oils You Should Be Using, And When To Use Them via huffingtonpost.com

Out of the Kitchen, an ongoing exploration of the people and relationships that built and sustain a Brooklyn restaurant mini-empire… Why Diner’s Menu Is Written by Hand on the Tables via Bon Appétit

TRENDISSIME

A mystery in 20th-century selfies… This Man Took 445 Photobooth Portraits of Himself Over 30 Years, and Nobody Knows Why via The Atlantic

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Women have been sacrificing comfort for fashion pretty much as long as shoes have been around… The death of high heels: Why the flat is back – Fashion via Stylist Magazine

The latest character to join the Japanese lifestyle brand Sanrio family… Hello Kitty’s newest friend is an egg named Gudetama via latimes.com

TRAVEL BITES

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There’s an old saying in the South: “A child’s gotta eat their share of dirt.”… The Old And Mysterious Practice Of Eating Dirt, Revealed via The Salt : NPR

A growing demand from younger consumers seeking a more healthful or more ethical diet… Fake Meats, Finally, Taste Like Chicken via NYTimes.com

TOOLS OF THE TRADE

The Sceptical Shopper: ceramic, Japanese or plain stainless steel chef’s knives?… Sharp As A Chef via More Intelligent Life

HEALTHY NOTES

European and U.S. public health researchers are warning about ubiquitous chemicals in everything you eat… Food Packaging Materials Expose You to 4,000 Chemicals via Rodale News

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We eat for a variety of different emotions and we eat in a variety of different circumstances which are in turn connected with emotions… Our Moods, Our Foods via The Atlantic

“When I was little, I had this science book. There was a section on ‘What would happen to the world if there was no friction?’ Answer: ‘Everything on earth would fly into space from the centrifugal force of revolution.’ That was my mood.” ~ Haruki Murakami, Dance Dance Dance

Delightfully yours,
Orsola Ciriello Kogan @ Food Meditations