I have been caught ranting recently against the government’s new requirement that large restaurants, cafes and takeaways are required to list the number of calories in each item on their menu. It’s not only that I doubt this will be effective, but that I am also sceptical of any scientific rigour having been applied in working out if it might be.
Another bold marriage of ingredients: data science and food writing. The ‘folly’ argument is evidenced but I wondered at possible partiality (there must be many more studies). The more interesting claim (for me) is the price of a price tag, the currencies in which it is paid, and its diminishment of the essence of a dish (bestowing deep pleasure upon a human). Twice this last week, in a grab and go (at Pret, at Greggs) I bought on the calorie count not the content. I was deeply impressed at how easily a food disorder arises – as if from a well spring - even within one practiced at dealing with disorders.
Another bold marriage of ingredients: data science and food writing. The ‘folly’ argument is evidenced but I wondered at possible partiality (there must be many more studies). The more interesting claim (for me) is the price of a price tag, the currencies in which it is paid, and its diminishment of the essence of a dish (bestowing deep pleasure upon a human). Twice this last week, in a grab and go (at Pret, at Greggs) I bought on the calorie count not the content. I was deeply impressed at how easily a food disorder arises – as if from a well spring - even within one practiced at dealing with disorders.