The Juicy Bits
Lava cake, anyone? It seems the cuisine of the 1990s is back on America's tables. That's not so bad. At least we're not reverting to the 1950s. I prefer to leave jello ham salad in the past, thankyouverymuch. Maybe I don't like it because jello is too quiet. Science shows that loud food tastes better. Could it be that crunch is the secret to Noma's success? The Copenhagen restaurant just nabbed the #1 spot on the prestigious World's 50 Best Restaurants list for the fifth time. If, like most of us, you can't afford to fly to Denmark to find out, Uber Eats may be able to deliver a loud, crunchy, satisfying meal to you tonight, plus drinks. The food delivery service just acquired Drizly for $1.1 billion, allowing its app to deliver beer, wine, and spirits to your door along with your restaurant takeout order. Well now, it seems there's no reason to leave the house anymore! I wonder what the ever-opinionated Anthony Bourdain would say. Alas, we'll never know. However, we can listen to what those closest to him said about the chef's final year in this excerpt from Bourdain: The Definitive Oral Biography, written by his longtime writing collaborator, Laurie Woolever.
'90s Cuisine Makes A Comeback
Image Source: Maksym Fesenko/Shutterstock
From espresso martinis to orzo and baked brie, '90s cuisine has returned. We can thank the contagious powers of nostalgia and social media for those sun dried tomatoes and pestos all over TikTok, Instagram, and restaurant menus. Even fast food giants like Burger King and Pizza Hut have revamped their logos to tap into the retro aesthetic.
World’s 50 Best Restaurants Announces 2021 Winners
Image Source: Jonas Roosens/Belfa Mag/Getty Images
This year's top two restaurants are both located in a single city: Copenhagen. Chef Rene Redzepi's restaurant, Noma, has again claimed the #1 spot, the fifth time it has done so. American restaurants on the prestigious list include Cosme, Atomix and Le Bernardin in New York City, and Benu, Atelier Crenn and Single Thread in California.
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Uber Acquires Drizly For $1.1 Billion, Paving The Way For Digital Alcohol Delivery
Image Source: David L. Ryan/Globe Staff
The alcohol delivery service Drizly will soon appear on the popular Uber Eats app. While Drizly itself doesn't deliver alcohol, its tech allows local liquor stores to deliver alcohol directly to consumers. Users of Uber Eats will soon be able to shop for alcoholic beverages along with restaurant takeout, grocery and convenience store items, and other retail products.
Salmonella Outbreak Leads To Raw Onion Recall In 37 States
Image Source: Volodymyr Plysiuk/Shutterstock
Red, white, and yellow onions have been linked to over 652 illnesses and 129 hospitalizations due to Salmonella poisoning. To control the outbreak, the US Centers for Disease Control advises, "Do not eat, sell, or serve red, white, or yellow onions imported from Mexico and distributed US-wide by ProSource Inc." When in doubt, throw it out.
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France Bans Plastic Packaging For Fruits And Vegetables
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Why It's Not Available: Supply Chain Shortages Explained And What To Expect Next Year
Small Family Farms May Not Be The Solution To The Woes Of Big Ag
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Food journalist Sarah Mock set out to write a book about how small family farms would save the world. Instead, she found that impossible profit margins, unequal opportunity, and endless toil have busted the myth of independent farming as the ideal. Mock argues that the most resilient, equitable food systems are built on larger, regional, community-oriented farms.
FDA Urges Food Manufacturers To Help Cut Americans' Sodium Intake By 12%
Image Source: Jason Tuinstra
Processed, packaged and prepared foods account for 70% of the sodium in the American diet, according to the Food and Drug Administration. To cut that amount by 12% over the next 2 years, the FDA issued new guidelines to food manufacturers across 163 categories, including everything from potato chips and deli meats to store-bought bakery items.
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Rheology And Mouthfeel: Science Explains Why Loud Food Tastes Better
Image Source: Alex Lau
Research suggests our brains are hardwired to love eating crunchy foods. But texture preferences can be highly subjective. Some people crave the slippery, gelatinous texture of sea cucumber, while others find it revolting. Science helps explain why creamy, crispy, sticky, chewy, soggy, lumpy, powdery, and chewy textures elicit both positive and negative reactions after food hits our taste receptors.
Eavesdropping On The Tangled Relationships Of Anthony Bourdain’s Final Year
Image Source: Ottavia Busia-Bourdain
As Anthony Bourdain's longtime writing collaborator, Laurie Woolever heard all sides of his story from friends, family, colleagues and the chef himself. In this excerpt from Woolever's Bourdain: The Definitive Oral Biography, she lets them all answer the biggest questions about the obsessive chef's fateful final year in their own words.
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