Here is how MetropolisTV, a global collective of young filmmakers and TV producers coming out of Holland, sets up their touching video:
Farmer N’Da Alphonse grows cocoa [in the Ivory Coast] and has never seen the finished product. “To be honest I do not know what they make of my beans,” says farmer N’Da Alphonse.
Here in South Korea, where I’ve stayed for about a month, I’ve noticed people eating quite a lot of instant ramen noodles. And not just out of those pre-packaged cups you pour hot water into, which we all remember from our student days. They put the stuff in everything, especially the dishes you least expect.[...]
Another thing you can credit Thomas Jefferson with — being the first known American to record an ice cream recipe. It’s one of 10 surviving recipes written by the founding father.
According to Monticello.
With regard to writing, Ernest Hemingway was a man of simple tastes. Were I to employ a metaphor, I’d describe Hem as the kind of guy who’d prefer an unadorned plum from William Carlos Williams’ icebox to Makini Howell’s Pesto Plum Pizza with Balsamic Arugula.
Don’t mistake that metaphor for real life, however.
Journalist Murray Carpenter has written a new book about the world’s most popular drug — caffeine.[...]
In 1874, Stepan Andreevich Bers published The Cookbook and gave it as a gift to his sister, countess Sophia Andreevna Tolstaya, the wife of the great Russian novelist, Leo Tolstoy.[...]
Earlier this year, Gregor Weichbrodt, a German college student, took all of the geographic stops mentioned in Jack Kerouac’s On the Road, plugged them into Google Maps, and ended up with a 45-page manual of driving directions, divided into chapters paralleling those of Kerouac’s original book. Now he’s back with a culinary mashup.[...]
Here’s a quick shot of science to start your day. The American Chemical Society, an organization representing chemists across the US, has released the latest in a series of Reactions videos. Attempting to explain the science of everyday things, previous Reactions videos have demystified the chemistry of Sriracha, Love, Pepper and more.[...]
I can hardly think of a more appealing nexus of the sciences, for most of us and for obvious (and delicious) reasons, than food. Add a kind of engineering to the mix, and you get the study of cooking.[...]
Last fall, Ayun Halliday revisited Honoré de Balzac’s Humorous Essay, “The Pleasures and Pains of Coffee,” and His Epic Coffee Addiction. Last night, one of our friends on Twitter — @thegliterati — sent this our way: A snapshot of Balzac’s coffee pot.[...]