For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week read about the many environmental factors in obesity, the miserable lives of supermodels, and why posting food pics on Facebook doesn’t make you an ass.

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Links of the week

• The Obesity Era <<Fascinating exploration on some of the non-willpower related reasons we (and other species) have gotten fatter this century. (Aeon)
  
• The truth about modeling: What I wish I’d said to my fans <<Ever wondered how miserable it is to be a supermodel? If not, you should probably read this. (Herald Sun)
• Understanding Nutrition Is About More Than Simply Knowing How To Eat <<Props to Yoni Freedhoff for calling BS of the week on the National Post’s praise of McDonald’s. (Weighty Matters)
• Liking Healthy Foods is a Choice <<I’ve written before about the psychology behind food preferences, but it’s always nice to be reminded. How prejudiced are you against new foods? (Zen Habits)
• Don’t Blame Your Children for Their Weight <<Most people, especially not children, choose to be overweight. It’s important to realize that if shame were a powerful motivator, it would have already worked. Another great one by Yoni. (US News)
• FDA study: Do added nutrients sell products? (Of course they do) <<Nutritionism in action. It’s not about health, it’s about marketing. (Food Politics)
• For nearly 1 in 5 Americans, BMI may tell the wrong story <<While it drives me nuts when people equate metabolic health with overall health (ever heard of cancer? or depression? or arthritis?), I do agree that BMI isn’t particularly interesting for us as individuals. (LA Times)
• In defense of sharing photos of your food on social media <<Fabulous explanation of why food needn’t be belittled in social media. (SF Gate)
• Proponents of food biotechnology are still talking about Golden Rice? Sigh. <<Marion Nestle explains why golden rice isn’t the panacea supporters pretend it is. (Food Politics)
• Octopus Salad (Ensalada de Pulpo) <<Why I haven’t tried to make this, one of my favorite all-time dishes, at home is a mystery. I imagine it will be remedied soon. (Simply Recipes)

What inspired you this week?