Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Who wouldn't be turned off by forcemeat? The name alone sounds pretty gross. When it was time to focus on these cold, repurposed meat preparations in my garde manger class, I just couldn't understand why people in ancient history would have tortured themselves with pâtes, mousses, galantines, and headcheese. ("Garde mange" covers most of the cold foods made in today's restaurant kitchens -- from charcuterie, to hors d'oeuvre, salads, cold …
Get Grist in Your Inbox
Peiwen is a student in the inaugural class at the Culinary Institute of America in Singapore. She loves yoga, photography, travel, and, of course, food. You can also find her online.
Goodbye, everyone! A massive hole has opened at the End of the World
Mother jailed for letting her daughter run free — at the playground
Lay off the almond milk, you ignorant hipsters
A Tesla for the rest of us? Elon Musk dishes on the new, cheaper model
Nestlé doesn’t want you to know how much water it’s bottling from the California desert