Portside

The flourishing of soul food’s sub-genres has been fun to watch (and eat), but it has also meant that fewer African-American chefs are embracing traditional soul food. Some side-step the cuisine in order to avoid being pigeon-holed as a “soul-food cooks,” while others follow their passions for other flavors.

At a time when much of the culinary world believes in farming like pioneer settlers and looking its meat in the eyes, This wants us to abandon peas and carrots (“Middle Ages!”) for their constituent parts—glucose, sucrose, cellulose, amino acids, and more.

Instead of seeking out farms growing delicious fruits and vegetables, chefs look one step deeper into the food production system—to the plant breeders who provide farmers with seeds.

Native American chefs and food producers are taking the U.S. dining scene back to its true roots. Native American cuisine focuses on the “pre-contact” or “pre-colonization” foods that naturally existed in this country before Spanish and other immigrants introduced new crops and other goods, which in some areas changed the agricultural landscapes and natural ecosystems dramatically.

Chefs are using neurograstronomy to change the way your brain perceives flavor to create a dining experiences on the frontier of gastronomic science, a place where brain, body, and nutrition intersect.

Celebrating a progressive South means supporting the whole economy of practices that enabled our traditions in the first place. That means supporting the actual communities and the actual restaurants that have been here—that made this place a here in to begin with.

With financial support from Silicon Valley and a growing distrust of ‘Big Food’ by Millennials, entrepreneurial companies are disrupting the food chain through product innovation, storytelling, and home delivery services.

Health-conscious millennials favor small companies disrupting the food system, trading out mass food brands and chains for unique, local, and fresh food experiences. They expect higher quality and want to be closer to their food—knowing where it comes from and who made it. Small food startups are in tune with this new food culture, telling engaging stories about their products, their ingredients, and how they’re made.

Some grated Parmesan suppliers have been mislabeling products by filling them with too much cellulose, a common anti-clumping agent made from wood pulp.

To make better fried foods, food scientists are exploring the microstructure and "tortuosity" of potato chips.