Using ascorbic acid, glucose, citric acid and 4-O-a-glucopyranosyl-D-sorbitol, the Michelin-starred French chef Pierre Gagnaire has created what he calls “the world’s first entirely synthetic gourmet dish,” a recipe comprised entirely of chemical compounds.
We all know that maintaining a healthy weight is generally good for our bodies. Now, it’s also good for the environment. A study shows that owing to food production and transportation factors, the fatter we are the more greenhouse gas emissions we contribute.
Gum chewers have not scaled back their indulgence during these tough economic times. 185 new gum varieties launched last year, and U.S. gum sales were up 6.2 percent from 2007 and up 24.8 percent from 2005.
The S. Pellegrino World’s 50 Best Restaurants list was topped by Ferran Adria’s El Bulli again this year. Thomas Keller’s Per Se was the highest placing US restaurant at no. 6 on the list, with Le Bernardin at no. 15 and Jean Georges at no. 19.
Most magazines are cutting paid circulation rate bases, but Hearst’s Food Network Magazine is increasing theirs from 400,000 now to 900,000 this fall, then to 1.1 million next summer. Apparently, the magazine, which launched late last year, is just a natural winner with readers.