{"id":1794,"date":"2012-03-28T09:57:18","date_gmt":"2012-03-28T13:57:18","guid":{"rendered":"http:\/\/tylercowensethnicdiningguide.com\/?p=1794"},"modified":"2012-03-28T10:29:14","modified_gmt":"2012-03-28T14:29:14","slug":"culinary-intelligence","status":"publish","type":"post","link":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/culinary-intelligence\/","title":{"rendered":"*Culinary Intelligence*"},"content":{"rendered":"

The author is Peter Kaminsky and the subtitle is The Art of Eating Healthy (and Really Well)<\/a>. I enjoyed this book, here is one bit:<\/p>\n

If I had to reduce Culinary Intelligence<\/a> to one guiding principle, it would be maximizing Flavor per Calorie (FPC): the notion that if ingredients are chosen on the basis of optimum flavor, and prepared with the goal of intensifying that flavor, then you can be satisfied while eating less.<\/p><\/blockquote>\n

The best tip in the book is that you get most of the value of a dessert from the first bite or two. I believe also — for most but not all meals — that 80 percent of the value of a soft drink comes in the first 10 percent of your consumption of that drink. What are some other principles of Culinary Intelligence<\/a>?<\/p>\n

Originally posted on Marginal Revolution<\/em> – click to see comments and suggestions.<\/a><\/p>\n

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