A thread on food and cross-pollination
Military research regularly cross-pollinates into consumer innovation - Stainless steel was originally invented for gun barrels, and Microwave ovens invented during research on naval radar systems (the inventor's chocolate bar melted in his pocket when working on radar systems)
The reason so much orange juice is consumed today is thanks to the research of Linda Brewster, who used a debittering enzyme to reduce the bitterness of Limonin in all citrus juices. Without this, the shelf life of orange juice is very short.
Lorraine, the wife of the proprietor of a company that made wood rasping tools was unhappy with how existing tools zested citrus, cheese, or nutmeg and she used one of her husband's tools to do it - and that is how the Microplane grater was born
Diversity in design matters. In the words of Selina Meyer, "if men got pregnant, you could get an abortion at an ATM"
The names of our foods regularly come from accidents of history: Columbus wanted everyone to believe that he had reached India so badly that he insisted on calling the native Caribbean people Indians and chillies “peppers”, terminology that persists to this day
Since we are on etymology:Baguette comes from the same root as the word Bacteria. Arrabbiata comes from the same root as the word Rabid (having rabies). Focus means fireplace in Latin. Curfew was a cover for embers around the hearth before people slept, to avoid the risk of fire
Ideas of sustainability in food can also be vexing and tricky. For instance, the most wasted food item in the world are bananas. Also, it takes four times as much energy to make a paper bag as it does to make a plastic one.
On a slightly unappetizing tangent, the word avocado means "testicles" in Nahuatl, the native language of pre-Spanish Mexico, and before paper and metal filters, coffee used to be filtered using isinglass made from collagen in fish bladders.
According to Bee Wilson (from Consider the Fork), the most commonly used food item related hashtags on Instagram are (in order) #pizza, #sushi, #chicken, #salad, #pasta, #bacon, #burger and #eggs
The culture of food can also throw up surprises. Pad Thai was invented by a Thai immigrant in the US, as was Chopsuey. And same-sex couples in the US tend to cook at home more often because chores are more likely to be shared.
The United States, despite its burger and fries stereotype, is one of the great food places on the planet. And unlike other parts of the world, they don’t take food authenticity seriously and like cross-pollinating because they are essentially an immigrant-rich culture
And yet, the general perception of Indian food in the US is one of oriental mystique and 182,301 "exotic spices". But you can make fantastic Indian food using quintessentially American ingredients that are commonly available.
American ingredients that work fantastically well in Indian food
1. Peanut Butter (in chutneys, dal, etc)
2. Chipotle chilies in Adobo sauce
3. Apple Cider Vinegar instead of tamarind, kokum, amchur
4. Sour cream
5. Soybeans for Idli/dosa
6. Ketchup/Taco Bell Fire sauce
1. Peanut Butter (in chutneys, dal, etc)
2. Chipotle chilies in Adobo sauce
3. Apple Cider Vinegar instead of tamarind, kokum, amchur
4. Sour cream
5. Soybeans for Idli/dosa
6. Ketchup/Taco Bell Fire sauce
And according to Tyler Cowen, restaurants that serve alcohol serve great food unless the location and decor are by themselves a lure (like rooftop restaurants) because alcohol subsidizes the cost of food and the food becomes an important lure
On that note, Masala Lab is now available in the US. amazon.com/Masala-Lab-Sci… (You can still order if it shows temporarily out of stock since they will automatically re-order and ship)
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