Two VERY interesting stories so far in the New York Times this week about food. The first ran on Monday and is about a restaurant in the Netherlands which is really a lab to monitor food culture, eating habits, diet, and all sorts of related things like heart rate while eating. It is really fascinating how the researchers created this restaurant with all the measuring instruments in places like floor tiles and seat cushions, so it all seems like a normal dining experience. Here's the link:
http://www.nytimes.com/2007/11/26/world/europe/26dutch.html?ref=todayspaper
The second article ran on Tuesday and is about traditional food crops surviving in Italy (and all over the world, but the reporter profiled a man in Italy). The article talks about how there are all these traditional crops (called landraces) with special properties and flavors and how many of them are dying out fast because the older generation is growing them and the newer generation isn't interested. It is also interesting to note that the article mentions a United Nations International Treaty on Plant Genetic Resources. I had no idea there was international law precedent for traditional crops! Here's the link:
http://www.nytimes.com/2007/11/27/world/europe/27italy.html?ref=todayspaper
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