Rebecca Emerson presents about eggs!
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"[We have] an obsession with beautiful food. The soufflé, made of eggs, potatoes, bacon and onions, [originativing in the early 18th century France Cuisine] while delicious, had it been invented today, I don't think it would have survived Instagram."
In Having Cake and Tweeting It Too from PechaKucha Night Beirut Vol. 22, Marylin Zakhour discusses how the internet, from food blogs to social media, influence food culture, changing our relationship to, not only what and how we eat, but how we travel, how we commune, and even how we imagine gluten allergies.
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