Sneaky food books: Hot and a hot topic
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It's a technique on the tip of a lot of parents' tongues Â and maybe their children's too: Puree healthy fruits and vegetables, and sneak them into regular kid food like macaroni and cheese or chocolate pudding. Watch the kids unknowingly gobble down their vitamins, and smile.
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A  new Web site for foodies of both the cooking and the dining varieties appeared last month.
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It's not very often that you see something new in News.  News is not exactly new technology, but when personal computers came along, and then widespread networking, it created a whole new playing field for news, that has shaken things up for most of my life. Change comes in fits at starts. First there was the web, then RSS, and now I think we're on the cusp of another bit of change. If you want to see what I think it looks like, check out the home page of nytimesriver.com. But that's not the end of the story. A flat completely chronologic view of news probably isn't enough. And earlier this month at a meeting in NY, two engineers at the NY Times set me off in a new direction, with a very simple bit of advice. They told me to look in the HTML source code of their stories. When I did I saw they had applied a taxonomy to their news flow, and this opened the door to what I would like to show you today -- an outline view of the news.  http://nytimesriver.com/outline/  I believe it's fairly self-explanatory.  The topics are arranged in order of frequency in today's news.  In a previous rendering, the stories were shown in a histogram, but this view I think is much better. You can still see how many pieces relate to the indicated topic, but by clicking on the plus next to each topic, you can actually see the headlines and descriptions, and if you want more you can click through to the full stories. (Initially, the outline was sorted by frequency, with the most frequently occurring keyword appearing first. I changed it, based on feedback, to be alphabetic.) Now, there's still more to do, I showed this to a number of people during the weekend and got some excellent clues on ideas to pursue next, and I will do that. Further, in the process of exploring this, I've been shown the work of other developers who discovered the keywords on their own, and one in particular is very interesting. I'm hoping that these projects will come public so I can show them to you and tell you what I think they mean. This is what I live for, professionally -- the sense of being somewhere with great unexplored potential, a virgin landscape of the intellect. I'm never happier than when I get to play in such a place.  Om Malik: A new way to view news. Please comment on the screen shot page.
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A cookbook author is angered that another writer is using his bookâs title, but learns thereâs not much he can do about it.
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(Photo: Barbara Alper/The New York Times) I like to eat, and I like to read, and pretty often I like to do them both at the same time. When I&#8217;m in need of solace, which is frequently enough, I tend to clear a big space on a table and spread out with a pile of magazines and [...].
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If you think about choosing foods based on their nutritional attributes, then you already are part of a hot new trend, called nutrition profiling .
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Hungry for broiling-hot hamburger action? Hankering for a few bytes of cheap gaming bliss? Need a whopper of a good time? Have it your way with three BK video games. By Lore SjÃ¶berg.
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Eating hot peppers may do more than just spice up your diet.
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Two new books provide ambitious overviews of complicated topics.
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Looking at the steam coming off the mail in my inbox this week, I definitely need a place to lay low for a while. One reader kindly recommended Geek Cruises, where I could work on my tan and my Perl programming skills at the same time. He also thought it would help my love life but I'm not so sure. The brochures are full of guys with goatees and laptops -- not exactly my idea of The Love Boat.
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Writer Michael Pollan answers questions about nutrition, health and real food.
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Travel: Today's business passengers want top-flight meals. Jay Rayner goes in search of the best in first-class food - and sees a few disconcertingly familiar faces.
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WASHINGTON -- Who says food fads can't last? Thousands of years before the advent of Tex-Mex, ancient Americans were spicing up stew with red hot chili peppers.
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As the holiday season approaches, book lists fill the entertainment sections of newspapers: fiction and non-fiction, prize winners of all sorts, the ubiquitous coffee-table large-format illustrated tomes, and children's literature. For me, it's always a tempting feast. It's an opportunity to expand my personal library or find a gift for someone special.
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"In Defense of Food" (The Penguin Press, 256 pages, $21.95), by Michael Pollan: Food isn't what it once was. Actually, much of what we eat today may not be food at all. That is the main lesson drawn from Michael Pollan's new book, "In Defense of Food," a meticulously researched, self-described "Eater's Manifesto."
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People would like simple signposts to help them to make informed and healthier food choices, according to new research from the UKâs Food Standards Agency (FSA).
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The book retailing superstore has new chapters worth telling.