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Seen & Read: August 14, 2014

Food Arts Staff - August 14th, 2014

Taste of Beirut by Joumana Accad
In a cookbook that blends traditional and modern Lebanese dishes, chef/food blogger Accad honors her native cuisine with step-by-step instructions and mouthwatering photos. The book, out in September, features more than 150 Mediterranean recipes along with personal anecdotes from Accad’s travels in Lebanon. —Nadia Kurtz, editorial assistant

What’s the Matter with Blue Chicken?, National Geographic’s The Plate
Rebecca Rupp takes a closer look at the evolutionary factors that may explain why color affects our sense of taste—and why we aren't as drawn to blue foods. Although decades of food dyes have given us blue raspberry candies and blue bubblegum ice cream, blue is a color rarely found in nature's edible spectrum, unless it's a sign of spoilage. —Kelsey Holloway Murdoch, editorial assistant

Veal Farmers Adopt More Humane Methods, New York Times
Significant strides are being taken among some veal producers to influence the American perceptions of veal. I would certainly buy veal from these farms after learning about how they raise their calves. —Philippa Riley, advertising & events coordinator

For a More Ordered Life, Organize Like a Chef, NPR
Many of us struggle with feeling organized, as shown by the $10 billion Americans spent on organization and self-help products just last year, but the key to a more organized life may be found in a chef's mise-en-place. NPR's Dan Charnas explains, "Practiced at its highest level, mise-en-place says that time is precious. Resources are precious. Space is precious. Your self-respect and the respect of others are precious. Use them wisely. Isn't that a philosophy for our time? —K.H.M.

Sugar: The Evolution of the Forbidden Fruit, The Globe and Mail
From our first sip of our mother's milk, we are conditioned to seek sweet flavors. John Allemang looks back through history on sugar's journey from being an exotic, elite treat to its downfall as a source of anxiety, disease, obesity, and empty calories. "Sex was once the classic example of the good thing gone wrong—a gift of the gods ruined by religion and psychiatry. Now the road to excess leads to the supermarket shelf and the fast-food drive-through: Sugar has become the forbidden fruit, the momentary pleasure infused with a lifetime of guilt." —K.H.M.