Month: February 2013

IMAGE: McDonald’s Chicken McNuggets; photograph by Kim Bhasin for Business Insider. On a sponsored media trip to McDonald’s US headquarters in Oak Brook, Illinois, Barbara J. Booth, the company’s director of sensory science, told Kim Bhasin of Business Insider that Chicken McNuggets come in four carefully designed shapes: the “bell,” the “bone,” the “ball,” and…

Among the five documentary shorts nominated for an Oscar this year is Redemption, a thirty-five minute film about New York City’s “canners”: the men, women, and children who collect bottles and cans from the city’s streets for their five-cent cash redemption value. IMAGE: Walter collecting cans and bottles from a public wastebin; screenshot from Redemption’s…

As a coda to my previous post, I should note that before their adoption of apple ensachage and photographic tattoos, the nineteenth-century fruit growers of Montreuil had already adopted innovative peach growing techniques to produce the most coveted stone fruits in the world. IMAGE: Postcards from the era show Montreuil’s seemingly infinite solar courtyards, Vues…

In a 2011 talk titled “Taste the Apples of the Future,” Cornell University professor Susan Brown, one of only three commercial variety apple breeders in the United States, offered an enticing glimpse of yellow-red chimeras, pink-fleshed varieties, and the non-browning NY-674, whose resistance to discoloration was discovered by chance during an equipment failure.

IMAGE: Acoustic tribology diagram via NIZO. First, drink some black coffee. Next, rub your tongue against the roof of your mouth. It should feel a little rough, like very fine sandpaper: the tiny bumps on your tongue, called papillae, are raised just enough to create friction against your palate. If you now add cream to…