{"id":2523,"date":"2012-08-20T07:01:44","date_gmt":"2012-08-20T12:01:44","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=2523"},"modified":"2018-03-28T17:53:10","modified_gmt":"2018-03-28T21:53:10","slug":"food-news-round-up-on-obesity-eating-rodents-the-economy-yes-in-that-order","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/08\/20\/food-news-round-up-on-obesity-eating-rodents-the-economy-yes-in-that-order\/","title":{"rendered":"Food News Round Up: On Obesity, Eating Rodents, &amp; the Economy (Yes, in that order)"},"content":{"rendered":"<p>by <a href=\"http:\/\/emilycontois.com\/\" target=\"_blank\">Emily Contois<\/a><br \/>\n<a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/08\/newsroundup.jpg\"><img loading=\"lazy\" class=\"alignleft size-full wp-image-2524\" title=\"newsroundup\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/08\/newsroundup.jpg\" alt=\"Image from: http:\/\/www.benefitsbabble.com\/news-round-up-nov\/\" width=\"200\" height=\"159\" \/><\/a>The past couple of weeks have provided fecund fodder for the food news enthusiast.\u00a0Any fan of the\u00a0<a href=\"http:\/\/www.cdc.gov\/obesity\/data\/adult.html\/#History\" target=\"_blank\">CDC&#8217;s year-by-year ever-increasing obesity map<\/a>\u00a0will be intrigued that the 2011 data was released recently, alongside other obesity news. The news also turned up studies of disgust, which you can explore firsthand in articles on cooking up rat and squirrel. And finally, the struggling economy continues to affect life in the U.S. and abroad, especially dining trends.<\/p>\n<p>So, dig in to this edition of Food News Round Up&#8230;<\/p>\n<p><strong>Food and Obesity<\/strong><\/p>\n<p>Obesity remains a key issue both culturally and politically, especially with the release of the CDC&#8217;s most recent obesity statistical analysis.<\/p>\n<ul>\n<li><a href=\"http:\/\/healthyamericans.org\/report\/98\/\" target=\"_blank\">New 2011 obesity statistics analysis<\/a>\u00a0finds 12 states exceeding 30% obesity<\/li>\n<li>Pondering Mississippi obesity:\u00a0<a href=\"http:\/\/www.minnpost.com\/christian-science-monitor\/2012\/08\/mississippi-most-obese-state-southern-diet-or-culture-skids\" target=\"_blank\">Southern diet or culture on the skids?<\/a><\/li>\n<li>Study links healthier weight in children with\u00a0<a href=\"http:\/\/www.nytimes.com\/2012\/08\/13\/health\/research\/study-links-healthy-weight-in-children-with-tough-snack-and-sugary-drinks-laws.html\" target=\"_blank\">strict laws on school snacks<\/a><\/li>\n<\/ul>\n<p><strong>Food and Disgust<\/strong><\/p>\n<p><a href=\"http:\/\/online.wsj.com\/article\/SB10001424052970204661604577186843056231170.html\" target=\"_blank\">Disgust<\/a>\u00a0is an always interesting element of eating. Would you consider rat or squirrel?<\/p>\n<ul>\n<li>How and why to eat\u00a0<a href=\"http:\/\/io9.com\/5931901\/recipes-for-the-post+apocalypse-how-and-why-to-eat-rat-meat\" target=\"_blank\">rat meat<\/a><\/li>\n<li>\u2018Chicken of the trees:\u2019\u00a0<a href=\"http:\/\/www.chicagoreader.com\/chicago\/why-eating-squirrels-makes-sense\/Content?oid=7215952\" target=\"_blank\">A history of eating squirrel<\/a><\/li>\n<\/ul>\n<p><strong>Food and the Economy<\/strong><\/p>\n<p>As the\u00a0<a href=\"http:\/\/www.cbpp.org\/cms\/index.cfm?fa=view&amp;id=3252\" target=\"_blank\">&#8216;Great Recession&#8217;<\/a>\u00a0continues to be felt by citizens across the globe, the restaurant industry also tightens its belt.<\/p>\n<ul>\n<li>Dining survey shows\u00a0<a href=\"http:\/\/www.stuff.co.nz\/business\/money\/7393473\/Kiwis-dining-out-undeterred\" target=\"_blank\">New Zealand residents dine out<\/a>\u00a0despite economic struggles, but less<\/li>\n<li><a href=\"http:\/\/www.nytimes.com\/2012\/07\/25\/dining\/chefs-in-spain-must-adapt-to-economic-crisis-or-fail.html?pagewanted=all\" target=\"_blank\">Chefs in Spain must adapt<\/a>\u00a0to economic crisis or fail<\/li>\n<li>In struggling economy, shopping malls grow appetite for\u00a0<a href=\"http:\/\/www.cnbc.com\/id\/48648656\" target=\"_blank\">sit-down restaurants<\/a><\/li>\n<li>Even for gastrocrats,\u00a0<a href=\"http:\/\/ideas.time.com\/2012\/08\/15\/are-luxury-foods-worth-it\/?iid=op-main-lede\" target=\"_blank\">luxury foods aren&#8217;t worth it<\/a><\/li>\n<\/ul>\n<p><strong>Delightful Leftovers<\/strong><\/p>\n<p>These tidbits of food news defy categorization this week, but should still satisfy.<\/p>\n<ul>\n<li>Studying India&#8217;s\u00a0<a href=\"http:\/\/articles.timesofindia.indiatimes.com\/2012-08-13\/india\/33181645_1_food-items-indian-market-indian-kitchen\" target=\"_blank\">changing food culture<\/a><\/li>\n<li>Artist and chef, Julia Ziegler-Haynes,\u00a0photographs <a href=\"http:\/\/www.huffingtonpost.com\/2012\/08\/14\/artist-and-chef-julia-zie_n_1773210.html?utm_hp_ref=fb&amp;ir=Food&amp;src=sp&amp;comm_ref=false#sb=938439,b=facebook\" target=\"_blank\">death row inmates&#8217; last meals<\/a><\/li>\n<li>Chef argues story-telling is key to\u00a0<a href=\"http:\/\/blogs.wsj.com\/scene\/2012\/08\/16\/making-food-television\/\" target=\"_blank\">making good food television<\/a><\/li>\n<li><a href=\"http:\/\/www.latimes.com\/features\/home\/la-lh-green-guilt-survey-20120815,0,3874767.story?track=rss\" target=\"_blank\">Food waste<\/a>\u00a0prompts the most green guilt, survey finds<\/li>\n<\/ul>\n<p><em><em>Emily is a gastronomy student and graduate assistant, editing the Gastronomy at BU blog, January-August, 2012. Check out her research in food studies, nutrition, and public health on her blog,\u00a0<a href=\"http:\/\/emilycontois.com\/\" target=\"_blank\">emilycontois.com<\/a>.\u00a0<\/em><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Emily Contois The past couple of weeks have provided fecund fodder for the food news enthusiast.\u00a0Any fan of the\u00a0CDC&#8217;s year-by-year ever-increasing obesity map\u00a0will be intrigued that the 2011 data was released recently, alongside other obesity news. The news also turned up studies of disgust, which you can explore firsthand in articles on cooking up [&hellip;]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2523"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=2523"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2523\/revisions"}],"predecessor-version":[{"id":8435,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2523\/revisions\/8435"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=2523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=2523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=2523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}