Seems weird doesn’t it?
Doesn’t quite roll off the tongue the same way 2012 did, right? Sort of like going to a chain restaurant in a foreign country and seeing things that are just slightly off. Well, rightly so because we’re in the future now and with that comes the sense of moving foward.
This instance of Tidbits comes with a wonderful theme of “The Future” and as such, many of the links are to stories and articles exemplifying how the world is mixing and moving onwards to more awesome things.
- Ideas In Food serves us up some interesting Gluten-Free Potato Gnocchi
- Marc at No Recipes shows us how the history of American military presence in Japan has contributed to a sub-section of food which fuses the two cultures: Japa-Mex Taco Rice.
- Costing the country $165 billion annually, the amount of food that Americans waste has increased over 50% in the last 40 years.
- With the country eating 4 times as much of the food as they did 30 years ago, China’s appetite for pork is negatively impacting smaller villages via pollution.
- The FDA have released two of the five major regulations connected to the Food Safety Modernization Act for public review.
- Prison inmates in Idaho are suing alcohol companies for the role alcohol played in the crimes. Unlike in Britain – where everyone is taught that alcohol makes you act like a prat - the Idaho inmates claim past ignorance for the addictive quality of alcohol and its detrimental effects. The civil suit stands at $1 billion and will serve as a test suit, with the possibility of setting many precedents.
- With Africa seen as playing a key role in the future of agriculture, scientists are researching new ways to utilise the lakes that are dotted across the continent. The result: Hydroponic Rafts.
- The Institute of Food Research has released their 2012/2013 Science + Innovation Report, detailing the most promising research and news from the last year.
- The Journal of Sensory Science has published a paper detailing a 57 person experiment which looked to solving the age old problem: “what colour cup does my hot chocolate taste best in?” The results may surprise you. Or they might not.
- With the microstructure so important to their function, a research team have used MRI to identify and assess the way in which cereals are rehydrated and how the milk is diffused.
- If, like me, you feel the need to celebrate New Year’s Eve every day (and/or aren’t willing to admit your overt alcohol issues), you might be interested in the physics of champagne.
- LOLIWARE, a company based out of New York, has come up with a range of edible glassware. Using pectin, the cups are able to be matched with the drink served and come in a range of flavours.
- A woman in Chicago has designed a perfume based on the odour of tamales. If there’s one thing I know that I find attractive, it’s the scent of corn products.
- Take a step into the future and imagine what food might be like in 2035.