I was immediately intrigued by the somewhat clunky but memorable title
of the essay collection edited by Jennifer Jensen Wallach: Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama.
It is a well-known, although not so frequently discussed, fact that African-American cooks, chefs, and food writers have played a crucial and central role in the development of US cuisines since colonial times.
When was the last time you gave any thought to a condiment? How often do you look at a bottle of ketchup and wonder how it came to be so popular? Not very often, most likely, but the fact of the matter is that these sauces are eaten all over the world, and many of them have global influences.
3D chocolate printing is still in its infancy, but already it is sparking debates about the relationship between food and technology. Can printed food coexist with the ever-greater presence of local and organic movements? Does printed food have the ability to feed the world?