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11_32 Turadg Aleahmad's Bookmarks Tagged With "food"

  1. Visit how and why Chinese food is so horribly misunderstood in America. how and why Chinese food is so horribly misunderstood in America.

    http://www.nytimes.com/2008/02/09/opinion/09Ferretti.html?ex=1360213200&en=975aa45bc612129f&ei=5088&partner=rssnyt&emc=rss

    I have resolved this Lunar New Year to begin questioning how and why Chinese food is so horribly misunderstood in America.

  2. Visit Green.view | Another man's poisson | Economist.com Green.view | Another man's poisson | Economist.com

    http://www.economist.com/displaystory.cfm?story_id=9610798

    The argument for giving up fish

  3. Visit 5-second dropped-food rule debunked - Daily Business Update - The Boston Globe 5-second dropped-food rule debunked - Daily Business Update - The Boston Globe

    http://www.boston.com/business/ticker/2007/05/5second_dropped.html

  4. Visit Humans hot, sweaty, natural-born runners Humans hot, sweaty, natural-born runners

    http://jwz.livejournal.com/758586.html

  5. Visit History of mealtimes History of mealtimes

    http://www.boingboing.net/2007/04/21/history_of_mealtimes.html

  6. Visit Feeding Mega-Regions? Sky Farms, Of Course Feeding Mega-Regions? Sky Farms, Of Course

    http://creativeclass.typepad.com/thecreativityexchange/2007/04/how_to_feed_meg.html

  7. Visit The Alameda-Weehawken Burrito Tunnel The Alameda-Weehawken Burrito Tunnel

    http://idlewords.com/2007/04/the_alameda-weehawken_burrito_tunnel.htm

    Who can imagine New York City without the Mission burrito? Like the Yankees, the Brooklyn Bridge or the bagel, the oversize burritos have become a New York institution. And yet it wasn’t long ago that it was impossible to find a good burrito of an… More

  8. Visit Makers of Artificial Sweeteners Go to Court - New York Times Makers of Artificial Sweeteners Go to Court - New York Times

    http://www.nytimes.com/2007/04/06/business/media/06sweet.html?pagewanted=2&ei=5088&en=0e549bbfcaaf5791&ex=1333512000&partner=rssnyt&emc=rss

    Equal and Splenda are going to court over the meaning of the phrase “made from sugar.”

  9. Visit Cryovack cooking is science in the kitchen Cryovack cooking is science in the kitchen

    http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html?ex=1281672000&en=3d5db17005368139&ei=5090&partner=rssuserland&emc=rss

    How Bruno Goussault turned down the heat and started a culinary revolution in vacuum-packed bags.

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