Stephanie V.W. Lucianovic is a Bay Area writer and editor. Her first book Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate, a humorous non-fiction narrative and exposé on the lives of picky eaters, will be released by Perigee Books on July 3.
My husband is a calculus professor and one who brings food items into the classroom with surprising regularity. No, he doesn't bring pies on Pi day - though he can recite the string up to a couple dozen digits - but he does bring Pringles. As a teaching aid.
This afternoon when I walked into his study, I nearly tripped over a plastic Safeway bag filled with six red cans of Pringles. "Is it Pringles Day already?" I asked, nudging the bag. Pringles Day is the day Dr. Mathra lectures on the classification of critical points in multivariable calculus, and he uses the saddle-shaped Pringles to illustrate his points.
After class, the students get to eat his illustrations. It's their favorite day.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
Who do you think set a world record for most new Facebook fans in 24 hours? No, not Charlie Sheen back when he was winning. And not The Avengers movie either, though that’s a good guess.
In fact it was a potato chip. Last April, Frito-Lay’s Facebook page got over 1.5 million new "likes" in one day. That’s a lot of instantaneous fans.
And maybe it’s not such a mind-blowing number if you look at the mind-blowing new flavors capturing the attention of chip fans worldwide. Recently, the New York Daily News highlighted Russia’s affection for Red Caviar potato chips (it’s especially popular in Moscow, where they love their caviar).
Here are some other snack food flavors that you probably never would have dreamed of. You just have to guess what country is chowing down on them. Hint: If you’re lazy and want to answer "Japan" for all questions, you’ll be right a lot of the time. Scroll down to the bottom for the answers.
Sink your teeth into today's top stories from around the globe.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Ah, Sauvignon Blanc. It’s zesty, it’s crisp, it’s loaded with citrusy zing, it whets the appetite and it tastes great served cold on a hot day. And, once in a while, it smells like a green pepper exploded in your glass.
Those aromas - shading from cut grass to green pepper to jalapeno - come from the presence in the wine of naturally occurring compounds called methoxypyrazines, which tend to be more present in cooler climate and/or underripe Sauvignons. (The specific compound is 2-methoxy-3-isobutylpyrazine, an excellent conversation-stopper for your next cocktail party.)
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