36 things cheflori likes Explore more popular stuff on Tumblr →
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On Love Barf DayValentine’s Day is tomorrow and I’m highly dreading any form of social media for the fear of reading rage-inducing mushy and depressing status updates and tweets (“I love my hubby-poo! He’s the best!” “Woe is me! I have no date! I’m going to eat a bucket of jjajang myeon noodles”). I never understood Valentine’s Day probably because it’s a holiday that is not important to me and I never understood why it was such a big deal even when I was single and unattached. Marriage doesn’t change my feelings.
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asianhistory reblogged mahdmwozelleSource: eclectyca
Wishing all those who celebrate it, a Happy Diwali. The Festival of Lights celebrates the triumph of good over evil, of Light over Darkness and so may the year ahead be flooded with light for you.
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Big Tobacco Lawyers Target Food Industry
If you have 10 minutes, this is a concise and thought provoking video by the BBC comparing Big Food to Big Tobacco, and the lawyers who are working to take on Big Food. There is a section that shows neuroscience researchers testing hypotheses on food and addiction that is both fascinating and creepy (shoving shrimp scampi in a woman’s face while she lays in an MRI tunnel). Kelly Brownell, a personal favorite of mine from the Yale Rudd Center for Food Policy & Obesity, is featured.
“Only when you affect their profit can you affect their behavior.”
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mexicue reblogged 100strawberryalleySource: bhg.com
Cheesy Mashed Potato Pots: A delicious side dish for any dinner.
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Source: food52.com
A group of Norwegian researchers claims that there may be some science behind our love of melted cheese. Using a not-so-appetizing-sounding “experimental vanilla custard,” these scientists discovered that subjects enjoyed foods that created minimal “friction in the mouth” — which may explain the allure of melted cheese. Surprise, surprise: our nervous systems also respond positively to fatty, calorie-dense foods.
Read more: Science Defends Our Love of Cheese from Food52 via Pop Sci
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