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Food FYI: Why we're crazy for crunchy

May 31, 2012 |  9:00 am

Crispy fried chicken

CARNAL CRISPY 

Fried chicken, potato chips, the exoskeletons of bugs -- an anthropoligst explores why humans love crunchy food. [Chronicle of Higher Education] 

MACHINE MEETS POULTRY

The holy grail for creators of robots? Getting one to debone a chicken. [Wall Street Journal]

A BOOST FOR FISH   

A comeback of U.S. fish stocks is a testament to scientific quotas. Six federal fisheries returned to health last year, and over the course of a decade 86% of about 250 federally monitored commercial fisheries have not been depleted. [The Economist]

CAMPSITE COOKING

A primer to cooking in the great outdoors. Always bring a shucking knife? [Epicurious]

ALSO:

Here's what's rotting at David Chang's Momofuku lab

Test Kitchen tips: Makeshift panini press

Organic labeling for farmed seafood

-- Betty Hallock

Photo credit: Kirk McKoy/Los Angeles Times

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