Fodder for Thought | Week 20

While you’re busy running service, we’re scouring the Internet in search of the latest and greatest stories to hit the airwaves. This week, we consider global warming and the future of sustainable dining, breakdown the history of flavor and take a quick break from prep to catch up the greatest spaghetti scenes in movie history.

James Beard Foundation | Will Chefs be Part of the Climate Solution?
In the grand scheme of running a restaurant, it can be hard and somewhat intimating to consider how global warming fits into your food program. But that’s exact what Anthony Myint of Mission Chinese Food and Zero Foodprint argues for in this op-ed. He calls for sustainability to be more than just a catch-phrase, and imparts some wisdom on how restaurants of all sizes can get involved in the fight to save our planet, without sacrificing what’s on the menu.

Eater | A Brief (and Biased) History of Flavor
Delving into the history of food is no easy feat. Tracking the transformation of food from a survivalist’s tool to the development of regional cuisines and flavors, authors Mandy Aftel and Daniel Patterson trace the history of flavor in their new book, The Art of Flavor. Excerpts from Eater give readers a sneak peek into the origins of sweet and sour, turmeric, thyme and herbs, and how the rise of flavor actually influenced governments and gave rise (and contributed to the downfall of) civilizations across the globe.

 Saveur | The Greatest Pasta Moments in Movie History
Pasta just makes for a great scene, or so Saveur argues. Check out this roundup of top pasta scenes through the ages, and then try not to crave a fresh bowl of Bolognese…

Thrillist | | 14 Restaurant Chains that Changed America
Is there anything more Americana than the classic chain restaurant? Thrillist recaps the fourteen chains that have had the most profound impact on modern American cuisine, from McDonald’s fast-food revolution to Starbuck’s “artisan” coffee movement, this roundup helps tell the story of our nation’s food culture, and how they fit into the new landscape of modern dining.

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