Here, thought-provoking reads to increase your food IQ.
Are octopus too smart for us to eat? The New Yorker discusses the surprising intelligence of these creatures (They have 500 million neurons! They can pick World Cup winners!) and gets a bunch of chefs to weigh in on the ethical issues. A few of them, not so surprisingly, call BS.
The Independent considers a "Baking Bad" future in which chemists create food in (sort of) the same way that Walter White cooks meth in Breaking Bad. Father of molecular gastronomy Hervé This calls this Note by Note cooking, which involves chemical compounds instead of actual ingredients. And he predicts, ominously, that we'll all be eating this way by 2050.