Portside

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.

A farmland mapping project by a UC Merced professor indicates that most areas of the country could feed between 80 percent and 100 percent of their populations with food grown or raised within 50 miles. The study immediately generated comment, including positive accolades from author and influencer Michael Pollan (also a UC professor). Many have noted the importance of the study in filling a research gap about local food.

Although Cuba is a fertile tropical place, post-revolution shortages and rationing and complicated bureaucracy have not been beneficial to its culinary traditions. As diplomatic relations thaw, restauarants and a variety of food places are competing for the tourist trade.

The FDA announced that it will withdraw its approval for three chemicals used to make grease, stain, and water repelling food packaging and consider banning seven food additives used in both “artificial” and “natural” flavors. This raises much larger questions about one of the agencies with the most control over the safety of what we eat.

The New York-based nonprofit, Rescuing Leftover Cuisine, has recruited thousands of volunteers to help it work with organizations that have leftover food for institutions like homeless shelters and food pantries. The organization has “rescued” and donated 290,000 pounds of food since it started in late 2012.