CHEF WEEKLY TOP 5
Buongiorno amici:
Here is a list of my best reads this week. Enjoy them in your spare time.
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The price of sugar-free sweeteners
We know we need to cut down on sugar. But replacing it with artificial compounds isn’t necessarily the answer.
The danger of some high-risk foods
A growing body of research suggests that ultra-processed foods like frozen pizzas and breakfast cereals high in sugars, fats, and empty calories are bad for your health. Now, a new large-scale study presented at the 2022 Alzheimer’s Association International Conference in San Diego this week offers more evidence that people who get a high percentage of their daily calories from ultra-processed foods are also at a higher risk of cognitive decline.
36 Hours in Mexico City
Few places conjure Mexico City’s mix of vibrant style, outstanding gastronomy, rich history, and bustling street life. Post-pandemic, that blend has gone into overdrive, with new museums featuring the sweep of Mexican art, a panoply of restaurants and bars, and an expanding fashion scene that embraces traditional craft.
The Meat you eat is already fake.
Thanks to innovative plant-based meat brands like Impossible Foods and Beyond Meat, the days of cardboard-like veggie burgers are gone. And with global partnerships with fast-food restaurants like Burger King and Mcdonald’s, their products are virtually everywhere. Sales may be slowing a bit, but the global plant-based market value is still projected to reach $93 billion by 2028, compared with just $41 billion in 2021.
Human Resources and restaurants
The restaurant industry—long a preserve of borderline lawlessness steeped in hard-partying antics and its reliance on marginalized populations with scant paper trails—seems ripe for a radical administrative overhaul.
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