Just listened to this podcast episode about a sensual approach to life and a philanthropic approach to food and elders.
Food Philosophy: Food Philosophy #24: Sensuality, Gael Greene and Citymeals-on-Wheels
Maybe it comes from having been brought up in an open-minded French-Canadian Catholic environment (heavily-secularized, passionate post-Jesuits with strong mother figures) but I can really relate to a food philosophy that is both sensual and ethical. Max Weber’s Protestant Work Ethic notwithstanding, there’s something deep about connecting to life as both a pleasurable experience and a matter of helping each other out. Islam is actually very similar in this sense. And maybe the religious dimension of culture is just too much on my mind, these days, but this felt really good.
It actually made me feel exactly the opposite feeling as the feelings I felt after listening to a somewhat disappointing recent podcast episode of Radio Open Source on food and the free will.
It also connects with my growing academic interests in food and culture (especially on beer and coffee). In fact, it makes me think about ethical issues in (food and music) consumption as well as about alternative views of Globalisation.
Thought for food!
Actually, they’re more like late September links, but still…
- History of the Internet
- ZERO SECONDE: Les 6 cultures d’Internet (par Martin Lessard)
- Military personnel (DARPA)
- Academics (universities, colleges)
- Programmers/Coders (Alpha Geeks)
- Virtual communities (BBS)
- Entrepreneurs (Web 1.0)
- “Web 2.0” (bloggers, social networking, user-generated content…).
- Of course, there’s a lot of overlap, some categories could be reshaped, and the term “culture” is applied somewhat loosely, but it’s an interesting perspective.
- It’s hard for me not to think of the specific cultural turn there as it seems that the West Coast of the United States has had a tremendous impact through this history. Still have to read the article but some people are making connections between “geek culture” (linked to the third step above), specialty coffee (Peet’s, Starbucks), and the “craft beer revolution.” The thlot pickens.
- Celebrity Chefs, Culinary Philosophy, Personality
- NewAcademic Journals Online
- Now online, CMoS: The Chicago Manual of Style Online
- As the printed manual is a bit bulky and costly, having an online version can be very useful.
- Academic Podcasting
- Editing structured texts
- My Wandering Wiki: MultiMarkdown
- From a simple email-like syntax to XHTML, LaTeX, PDF, RTF…
- We really need a new approach to editing and “word processing.” XML is likely to be a key in this respect.
- Canadian Politics: Stéphane Dion
- Stéphane Dion, candidat à la direction du PLC
- My own personal opinion: he does seem to be on a “charm” campaign but his ideas sound like a rather rigid application of Leviathan instead of a principled take on direct democratic representation.
- Jane Elliott’s discrimination experiment (1968 through 2006)
- Religious tolerance, atheism/secularism/agnosticism, multiculturalism, and peace
Is that Disparate enough for you? 😉
Just listened to:
Food Philosophy: Food Philosophy #21: Beer and Food Pairing
From the Culinary Podcast Network.
Welcome to the world of beer!
Incidentally, the Craft Beer Radio podcast is the reason I went to the CPN (though it had been mentioned on Eat Feed and by Fran, over at Betumi).
As it so happens, beer is one of my passions.
The interview itself was fairly interesting (shows that you’ve done your homework). But the world of beer as a culinary item is much larger than what A-B lets out. A-B should be commended for their attempts to join up forces with the craft beer movement in North America, but there’s still a lot more to think about.
On food pairings, you might want to check out a recent episode of Basic Brewing Radio when they interviewed Randy Mosher on food pairings. Very insightful and quite surprising to some (IPA and… carrot cake!).
As craft beer people tend to say, pairing food with beer makes much more sense than pairing food with wine (with a few exceptions in Italian cuisine). And beer is really quite complex, with more than a hundred styles in several categories:
(Not to mention regional differences. There are literally hundreds of different Belgian Specialty Ales…)
A large beer category which wasn’t mentioned by A-B (because they don’t brew any) and which pairs very well with food is that of sour beers. From gueuze, Flemish Red, Oud Bruid, and Lambic to Berliner Weisse and Gose.
Some restaurants are even hiring beer sommeliers:
Actually, there really should be a feature on beer and food in Imbibe magazine.