The New Yorker Publishes Food Issue
This week’s New Yorker is all about food. Ironically, inside the issue John Lanchester has a piece that argues we all need to stop obsessing over what we eat. There’s also Adam Gopnik seeking to figure out what, exactly, is happening to pastries; and Dana Goodyear profiling a sustainable meat company CEO.
Another worthwhile article — by Michael Specter — tackles the gluten-free fad:
Peter H. R. Green, the director of the celiac-disease center at the Columbia University medical school and one of the nation’s most prominent celiac doctors, tells Specter that gluten sensitivity is ‘a largely self-diagnosed disease,’ and notes that, often, ‘gluten-free versions of traditional wheat-based foods are actually junk food.’
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