MOS Exhibit – Our Global Kitchen: Food, Nature, Culture

At the Museum of Science in Boston, a new temporary exhibit is being showcased until April 15, 2014.  It’s called “Our Global Kitchen: Food, Nature, and Culture” and at its core it attempts to explain how the individual’s relationship to food impacts the relationship that society as a whole has cultivated with health and wellness.  It contains multiple sections which showcase specific cultures’ food traditions, while also explaining the reasons why people from different areas of the world eat the way that they do.  In addition to this, the exhibit traces the origin and history of certain foods, and how what we eat is grown, cultivated, and transported across our Earth.  Finally, the exhibit tackles some of the most controversial topics in health and nutrition, defining food as the common thread that runs between us all, and demonstrating how nature and culture bring our world closer together (Museum).

I can’t wait to go to the MOS and check this out!  Has anybody else been or is planning to go?  What did you think?  Let me know!

Until Next Week…Plan Well, Pack Well, Live Well,

Katie 🙂

Works Cited

“Museum of Science Presents Our Global Kitchen: Food, Nature, Culture Opening December 22.” Museum of Science. 18 Dec. 2013. Web. 29 Jan. 2014. <http://www.mos.org/node/2119922>

Great Question!

I recently received a great question from one of my subscribers  in response to my blog post: “Ingredient Profile #5:  Carrageenan.”  I was asked “Does carrageenan have any of the same negative inflammatory side effects when eaten in it’s natural form of seaweed?”  The short answer to this question is “no.”  In order to create the carrageenan that’s found inside dairy products like ice-cream, polysaccharides are removed from seaweed, and are then processed by manufacturers from around the globe (Guiry).  To that end, the natural form of seaweed actually has multiple positive health effects, and contains many vitamins and minerals (Treasures).  For example, seaweed offers B-vitamin folate, antioxidants, magnesium, iron, and calcium in vast quantities (Treasures).  Interestingly, it has been noted by numerous scientists that in countries like Japan, where seaweed is a culinary staple, the society overall is less likely to have high rates of obesity, diabetes, and Alzheimer’s disease (Treasures).  In America, I would venture to guess that the most common food that seaweed is found in is probably sushi, however, it’s very versatile and can add flavor to soups and salads as well.

I hope this helps to answer your question!

Until Next Week… Plan Well, Pack Well, Live Well,

Katie 🙂

Works Cited

Guiry Michael. Seaweed.  AlgaeBase,  2014.  Web.  3 Jan. 2014. <http://www.seaweed.ie/uses_general/carrageenans.php>

“Treasures of the Sea Yield Natural Cures.” Tidal Greens.  Oceanic Naturals, N.D. Web.  3 Jan. 2014. <http://www.tidalgreens.com/benefit.html>

Top 8 Nutrition Trends for 2014

Out with the old and in with the new!  As the curtain closed on the year 2013, select groups of foodies and nutritionists met and surveys were conducted and released (i.e. Today’s Dietitian)(Top in an attempt to predict what 2014 would bring to the food world.  Below are the top eight most expected food trends that will become prominent and popular throughout the New Year!

1.  Ancient grains are going to make a come-back.  Not only can you expect the sale of quinoa, but also be on the look-out for grains like millet, kamut, spelt, amaranth, and teff on sale at your local supermarket (Top).

2.  It is predicted that consumers will continue to become more reliant on technology in order to make informed decisions about the foods that they eat.  In addition to using Smart Phones and tablets to scan a product’s ingredient label (i.e. remember Fooducate?), there will be an increase in the number of consumers who shop for groceries online and have them delivered to their homes.  I also heard something about scientists engineering an E-ZPass like device to make fast food joints even more efficient… that would be truly off the charts, and a little scary.  Who knows if it will ever come to fruition or not though (Taub-Dix)!

3.  A tea craze will continue to make its way from Great Britain to the United States.  As coffee’s competition takes the spotlight, watch out for new tea bars opening locally and nationally (Taub-Dix)!

4.  It has been forecasted that food corporations will place more value and emphasis on business ethics, responsibility, and integrity.  In particular, a survey conducted by the ConAgra Foods shows that approximately 60% of customers “appreciate, and want to support, companies that donate to important social causes.”  For this reason, it is expected that businesses who pledge support and encouragement to social issues will in turn be better supported by consumers (Taub-Dix).

5.  Edible wrappers and other environmentally-friendly food packaging will be on the rise in 2014.  Already, the Coolhaus ice-cream truck company, originating in LA, has begun package its ice-cream sandwiches in an edible wrapper… pretty cool, and eco-friendly (Taub-Dix).

6.  Kale won’t be going away any time soon… but we all knew that (Top)!

7.  Gluten-free foods will continue to become more available, as more and more consumers turn to gluten-free diets (Top).  Interestingly,  the numbers indicate that gluten-free diets are becoming more popular in the United States for non-medical purposes, not just because of allergies (Top).  Speaking of allergies, be on the look-out for a better variety of foods prepared without the use of soy, nuts, and dairy (Taub-Dix).

8.  It is expected that more and more grocery stores will take on culinary education programs, and offer demos and cooking classes to their customers (Taub-Dix).  For example, Whole Foods Market offers culinary classes where shoppers can go and learn and experiment with specific ingredients, sample new cuisines, and share recipes.

What do you think of these trends?  Are there any others that you can predict or expect to see in the coming year?  Let me know!

Until Next Week… Plan Well, Pack Well, Live Well,

Katie 🙂

Works Cited

Taub-Dix, Bonnie.  “10 hot food trends to expect in 2014.”  CBSNews.  30 Dec. 2013: Web. 2 Jan. 2014. <http://www.cbsnews.com/news/10-hot-food-trends-to-expect-in-2014/>

“Top nutrition trends for 2014: gluten free, ancient grains, kale.”  NYDailyNews.  30 Dec. 2013: Web. 2 Jan. 2014. <http://www.nydailynews.com/life-style/health/nutrition-buzzwords-2014-gluten-free-kale-ancient-grains-article-1.1561440>