Monthly Archives: May 2015

The concept of terroir will be familiar to most Edible Geography readers; recently, we also explored the idea of “merroir,” or tasting place in sea salt. But what about aeroir—the atmospheric taste of place? IMAGE: A London-style Peasouper Smog Meringue. Photo by the Center for Genomic Gastronomy. This afternoon, the Center for Genomic Gastronomy and […]

In the opening episode of the BBC’s new three-part series, “Inside the Factory: How Our Favourite Foods Are Made,” we spend an hour watching a loaf of supermarket sliced white get made. There is a short diversion into the history of bread-making (including Victorian-era DIY tests for alum adulteration) and a brief interlude in an […]

The illicit thrill of carrying vials of expensive white powder around town is just part of the charm of owning your own Improbable Salt. I am no salt expert (yes, there is such a profession: meet salt sommelier Sommai Wooniem) but, astonishingly, the salt from a Hawaiian-French improbable ocean tastes distinctly different to that of […]

Salt is essential. Globally, humans eat an average of 10 grams a day and we each contain roughly 250 grams, without which we would die. IMAGE: Photograph courtesy Ryan Dewey. As Mark Kurlansky explains in his book, Salt, the extraction of salt has inspired many of the world’s most ambitious public works projects, while the […]