Posts Tagged ‘Food’
“Tell me what you eat and I will tell you what you are”*…
Back in 2016, Nathan Yau of Flowing Data created a fascinating set of animated infographics illustrating how the American diet had changed over the prior several decades. A few years later, he used an even more comprehensive data set to update the picture…
The United States Department of Agriculture keeps track of food availability for over 200 items, which can be used to estimate food consumption at the national level. They have data for 1970 through 2019, so we can for example, see how much beef Americans consume per year on average and how that has changed over four decades.
So that’s what I did.
How long will chicken reign supreme? Who wins between lemon and lime? Is nonfat ice cream really ice cream? Does grapefruit ever make a comeback? Find out in the charts below.
The rankings are broken into six main food groups: proteins [pictured above], vegetables, fruits, dairy, grains, and added fats…
Illuminating: “Seeing How Much [and of what] We Ate Over the Years,” from @flowingdata (where one will find larger, more legible versions of the chart above and its companions).
* Jean Anthelme Brillat-Savarin
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As we contemplate consumption, we might recall that it was on this date in 1953 that the Cabinet-level Department of Health, Education, and Welfare (HEW) was created under President Eisenhower. Its first Secretary was Oveta Culp Hobby. (In 1979, the Department of Education Organization Act was signed into law, providing for a separate Department of Education. HEW became the Department of Health and Human Services, officially arriving on May 4, 1980.)
“I’m more American than apple pie. I’m like apple pie, with a hot dog in it.”*…
From Kelsey McKinney and the invaluable Defector.com, investigative reporting at its most trenchant: just how many hot dogs do Americans eat?…
Last summer, my friend Dana brought me a very important question. She and some friends had been debating all weekend whether or not a certain officially reported number could possibly be true. Could I report it out? Could I find out whether there were lies afoot and frauds being perpetrated? As a good friend, I promised that I would try. And here I am, a mere 10 months later, trying.
The issue is this: The National Hot Dog and Sausage Council puts out a figure each year claiming to be the number of hot dogs an American eats annually.
I will give you a second to think about how many hot dogs this might be.
…
have asked this question at every party I have been to in the last 10 months, and most people give an answer somewhere between five and 25. I, a lover of hot dogs, guessed 30 when first faced with this question. It is still nowhere near the number the National Hot Dog and Sausage Council claims.
The National Hot Dog and Sausage Council (from here on out referred to as Big Hot Dog) claims that the average American eats … 70 hot dogs a year… To be clear, this number includes only hot dogs. It does not include bratwursts or sausages or those mini dogs that can be rolled up in pigs-in-a-blanket. It does not include veggie dogs. It is only hot dogs that Big Hot Dog claims we are each eating 70 of every single year…
I emailed Eric Mittenthal, president of Big Hot Dog, last May to ask him where this number comes from and he said, “The number is an estimate based on the sales data we have.” OK, yes. I figured that much. I tried to ask follow-up questions, but they were left unanswered. So we are forced to try to confirm this figure using our powers of deduction. It is important that we do because this number is cited left and right. In the past five years, Big Hot Dog’s numbers have been quoted by Newsweek, and USA Today, and Time and a dozen other major publications. But are they … real?
Seventy hot dogs per American x 341,362,543 Americans = nearly 23.9 BILLION hot dogs per year…
How many dogs do Americans down? Read on to find out: “Big Hot Dog Must Tell The Truth,” (gift article) @mckinneykelsey @DefectorMedia.
* Stephen Colbert
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As we pass the mustard, we might note that today is “New Beers Eve,” the day before National Beer Day in the U.S.– a commemoration of the date (in 1933) that the Cullen–Harrison Act came into effect, legalizing the sale of 3.2% alcohol beer in the U.S.– which presaged the repeal of the Eighteenth Amendment (on December 5, 1933) via the ratification of the Twenty-first Amendment, and the end of Prohibition.
“Is life worth living? It all depends on the liver.”*…
These days, we tend to believe that the heart and the brain are the crucial human organs. It wasn’t always so– in medicine nor, as this article in Hepatology Communications explains, in literature and the arts…
Hepatocentrism was a medical doctrine that considered the liver the center of the whole human being. It originated in ancient populations (Mesopotamic civilization) and persisted in Western countries until the seventeenth century. Hidden references to hepatocentrism may be found in artistic representations and literary works, from the myth of Prometheus in the Greco‐Roman world to the crucifixion iconography throughout the Middle Ages. In the mid‐1600s, fundamental discoveries irrefutably demonstrated the central role of the heart in human physiology, which laid the foundations for creating cardiocentrism, shifting the life’s center from the liver to the heart. The advent of cardiocentrism immediately restricted the importance given to the liver, favoring the heart in the fine arts. Nevertheless, the liver maintained its importance in literature and popular belief as is evidenced by the widely acclaimed literary texts “Snow White” by the Brothers Grimm, “Moby Dick” by Herman Melville, and “Ode to the Liver” by Pablo Neruda. Our aim is to analyze the most significant artistic representations and literary works that contain references to hepatocentrism, evaluating the changing ideas and beliefs regarding the role and function of the liver throughout history. We want to underline the tight relationship between art and medicine; fine art and literature could be a valuable source for understanding the history of hepatology…
Fascinating: “‘I Miss My Liver.’ Nonmedical Sources in the History of Hepatocentrism,” from @HepCommJournal. (via Robin Sloan)
(Image above: source)
* William James
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As we analyze anatomical art, we might send well-seasoned birthday greetings to Cat Cora; she was born on this date in 1967. A chef, restaurateur, television personality, and cookbook author, she made television history in 2005 as the first female Iron Chef, joining Bobby Flay, Mario Batali and Masaharu Morimoto on the first season of Food Network’s Iron Chef America, ultimately spending 10 seasons on the show.
She sautes a mean liver.
“In the last analysis civilization is based upon the food supply”*…
From the ever-illuminating Information is Beautiful, a look at the global food supply. Click through for a larger version of the diagram above and for illustrations of what’s being over/under consumed, and how much we really need… then ponder the fact that almost one-in-ten people in the world do not get enough to eat.
* Will Durant
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As we pick at our food, we might recall that it was on this date in 1926 that spinach-loving Popeye the Sailor, who made his first appearance in a strip (called “Thimble Theater,” along with Castor Oyle, father of Olive, who “meets” Popeye seven days later).
We might recall Popeye’s wise paraphrase of the old saw “you are what you eat”:
I yam what I yam and tha’s all what I yam.
“Tell me what you eat, and I will tell you who you are”*…
Fuchsia Dunlop in praise of the multifaceted, deliciously-diverse Chinese cuisine…
If you visit a Shaoxing wine factory, you may walk past a stack of crumbly bricks made of some rough, pale, porous material. You’ll probably assume it’s debris left behind by negligent builders. But these bricks, this stuff, so unprepossessing to the eye, is one of the most important Chinese ingredients. You won’t see it in your bowl; you won’t smell or taste it directly; yet it’s an invisible presence in almost every Chinese meal. It is not merely an ingredient, but a pre-ingredient, the progenitor of some of the most vital components of Chinese edible culture. Like a genie, it brings Chinese food and drink to life.
The bricks are made of what is known as qu—which sounds like “choo,” but with a lovely softness—a sort of coral reef teeming with desiccated microorganisms, enzymes, moulds and yeasts that will spring into action in the presence of water, ready to unleash themselves on all kinds of foods, especially those that are starchy. The Japanese, who learned about qu from China, call it koji ; it’s sometimes translated into English as “ferment.” When awakened, all these microorganisms will magically transform cooked beans, rice and other cereals, unravelling their tight-knit starches into simple sugars, then fermenting the sugars into alcohol, meanwhile spinning off a whole aurora of intriguing flavors. It is qu that converts soybeans into soy sauce and jiang. Qu is the catalyst for fermenting alcoholic drinks from rice, millet and other cereals, as well as grain vinegars. It’s no exaggeration to say that qu is one of the keys to what makes Chinese food Chinese…
More kitchen secrets in this excerpt from her new book, Invitation to a Banquet: The Story of Chinese Food “The Marvels of Qu: What Makes Chinese Food and Drink Unique,” in @lithub.
* Jean Anthelme Brillat-Savarin
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As we investigate identity, we might send tasty birthday greetings to Edwin Traisman; he was born on this date in 1915. A food scientist, he developed the process for freezing McDonald’s french fries that allowed for their standardization, developed Cheez Whiz for Kraft Foods, and researched E. coli.
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