Why not make the fruit bowl more visible? Put your fruit on the table and not in the refrigerator bin. People say, “That’s okay because I have self-control.” Why not give your self-control a break?
Excellent interview about various findings from research on eating habits. External cues, exercise, perceptions, norming, status, mindfulness, and more generally, over-confidence.
How external cues make us overeat.
Man, if I’d known this when I got back from Tokyo, I would have saved myself sooooo much anguish.
Food-Based Body Clock the Key to Jet Lag – Lone Gunman
Why New Restaurants Are So Noisy. Hardwood floors, plain walls, exposed ceilings, no tablecloths.
My friend’s fortune. Not good.
The Magician (Self-Portrait with Four Arms) by René Magritte, 1952. Sometimes I wish I could do this.
“Is any other subculture reported on so exclusively by its own members?”
The Moral Crusade Against Foodies – The Atlantic
“Who needs the phone number of a restaurant when you could be enjoying stock photos of food?” (via) See also university websites.
Never said about restaurant websites
No Dinner Invitations? – Made in America. Suspected causes: both parents working, more commuting. But our socializing, in general, trends upward: more phone calls, texts, jaunts to restaurants, bars, etc.
Eating out can be incredibly frustrating. Take this dinner at Shaun’s. Good chopped liver. Followed by a well-prepared pork dish that I forget. Decent? Yes. Worth the price? Hell no. Like I did when considering finishing books vs. finishing movies, here’s some idle theorizing on why I often walk out of restaurants disappointed:
- I choose crappy restaurants vis-à-vis my preferences (strong, spicy flavors in high volume in a casual atmosphere).
- I have absurd expectations.
- I am bad at ordering. (I wouldn’t discount this one.)
- I have shitty taste buds.
- I’m generally not given to extreme opinions, but experience most things as more or less average. Thus, I feel disappointment when my expectations are validated at an high price.
- I don’t have the technical/aesthetic knowledge to appreciate the skill that goes into sourcing, preparing, and serving a fine dish.
- Truly exceptional meals are just as rare for the cooks themselves are they are for us, cooking at home. I like this theory a lot, myself. Nobody can be transcendent on a daily basis. For many folks in the kitchen, it’s just a job. They may absolutely love it, sure, but they do it 40+ hours a week. You can’t expect awesome hundreds of times every month.
I’m open to other theories. In the meanwhile, I should probably just skip out on the bar food and fancy crap, and see what I can find eating out on Buford Highway.
A journalist experiences a month of eating on the official rations and the black market. Probably my favorite from this month’s issue. [$]
Thirty days as a Cuban: Pinching pesos and dropping pounds in Havana – By Patrick Symmes (Harper’s Magazine)
Photos of people eating solo. Interesting that when you post things without explanation, the reactions can be unpredictable.
Table for One
“Look for a creamy patch. It’s called the field spot — the place where the watermelon rested on the ground. The deeper in color, the longer the fully grown melon was on the vine getting sweet.”
How to Choose a Watermelon – NYTimes.com
My two favorite things!
I love the intense facial expression.
His rules seem reasonable. (via)
(1) The number of guests should follow Chesterfield’s rule: no fewer than the Graces (i.e., three), no more than the Muses (i.e., nine).
Immanuel Kant’s Guide to a Good Dinner Party