A skewed list of the world's best restaurants, what makes wedding toasts great, and more we read and loved this week.
Around the web:
- Local food is a good idea—by many accounts and figures, a really good idea. But is always it a good idea, or "safer," as it's often purported to be? (Maybe not.) [Harvard Business Review]
- Our food revolution is a well-intentioned and important one, but one that's been heavily capitalized upon and, says Heather Havrilesky, snake-oiled: "Food is not everything." [The Baffler]
- Farmers have been modifying food for thousands of years! So what's the big deal about GMOs? A helpful guide. [Quartz]
- We didn't know we wanted a history of revolving restaurants—but it turns out we really, really did. [Lucky Peach]
- Hey! Editors of the World's 50 Best Restaurants list! Where are all of your women, your non-European restaurants and chefs, your accessibly-priced restaurants? (Ahem, not on this year's list. Nor on last year's. Nor the year before's.) [Eater]
Some of this week's favorites on Food52:
- Come for the photos, stay for the inspiring, helpful, reassuring wedding (or any!) cake-decorating tips.
- A food editor's father offers some (sort of) sage advice on cooking—and how to do it, and what it means.
- A wedding is a lot of things—among them, a very large dinner party. Which is a helpful reminder to think about food waste and minimize it.
- Why to elope. (Now we all want to.)
- Five tips for giving a great wedding toast, starting with It's a toast, not a roast. We couldn't have said it better, Tad Friend.
What are some of the best things you read this week? Share the links (and your thoughts!) in the comments.
See what other Food52 readers are saying.