A Few Food Reads

Most of these links were first shared in my newsletter (to which you can subscribe here).

A Turkish professor believes that a plant found in central Turkey is actually silphion (or silphium), a plant used as a seasoning (among other things) in Roman times that was believed to have gone extinct. His theory is not without its detractors. See the National Geographic story from last September.

D Magazine’s review of Tatsu Dallas makes the tiny 10-seat omakase sushi counter sound like a religious experience.

After being forced to survive on them during World War II, France more or less swore off vegetables like Jerusalem artichokes, kohlrabi and rutabagas. (Seriously, rutabagas are a famine signifier in many parts of Europe.) Now these “forgotten vegetables” are making a comeback. Atlas Obscura in April 2020.

The Atlantic on how wildfires in 2021 have decimated the production of Turkey’s unique pine honey.

“A product of an unholy eggnog-fuelled tryst between a hot dog and a fruitcake—and I don’t mean that in a good way.” As It Happens on the (blessedly) limited-edition figgy-pudding flavoured Spam.

““Almost everything with the truffle label that is available in stores or served in restaurants is a lie and a fraud.” TasteAtlas’s Matt Babich on synthetic truffle flavour posing as the real thing.