Top | Newsletter 2013

Culinate Newsletter June 20

(mailing, James Berry)

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 h1. Dear readers,
 
 Did you catch, as I did, a report about rituals on NPR this morning? I was particularly intrigued by the segment on ritual and eating: In short, researchers at Harvard have concluded that when people perform rituals before they eat something, the food they are eating tastes more flavorful, they savor it for longer, and they say they will be willing to pay a higher price for it. 

 We're talking here about very simple rituals — in one particular study, participants broke a bar of chocolate in half, unwrapped and ate one half, then unwrapped and ate the other. And the results were consistent, even when people were eating other, less crave-worthy items — like carrots.

 But maybe, on some level anyway, I already knew this? Maybe that's why I use the same heavy ceramic coffee mug each morning; why I set the table pretty much the same way every evening — always with plates, forks, knives, and cloth napkins — no matter what we're eating; why I make the vinaigrette just as my mother-in-law taught me during the second Reagan administration? In a way, I'm stimulating my own appetite. 

 Kim Carlson
 Editorial Director


# The lead text
story1id: 449235
story1text: "Laura McCandlish reviews Michael Pollan's new book — and looks at the opinions of other reviewers, too."
story2id: 467369
story2text: "Here are five ways that nutrition-expert-and-cook-extraordinaire Cynthia Lair embellishes her dog's kibble."

recipe1id: 384004
recipe1text: "From Robin Asbell, a vegan salad that pairs toasted buckwheat groats with plenty of vegetables." 
recipe2id: 467795
recipe2text: "This light, refreshing, simple-but-special cocktail is made with ginger syrup, lime, and coconut-rum." 




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