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Food for Thinkers: Your Complete 16-Course Tasting Menu

Your handy bookmark-able guide to the all-you-can-read extravaganza of ideas, stories, opinions, and proposals that was GOOD's Food for Thinkers week.

Last week, as I hope some of you may have noticed, we hosted a six-day Food for Thinkers blogfest. With the launch of GOOD's new food hub, I wanted to stake out an expanded territory for food writing, and at the same time, start building a community of influences and inspiration.

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Food for Thinkers: An Online Festival of Food and Writing

Six days, 48 writers—from space archaeologists to music bloggers, plus everything in between—and one topic: what makes food so interesting?


As promised, all this week GOOD's new Food hub will be hosting a blog festival—a multi-site online conversation looking at food writing from as broad and unusual a variety of perspectives as possible. Over the next six days, more than 40 of my favorite writers—from science bloggers and human rights reporters to design critics and food columnists—will be sharing their perspectives on what makes food so interesting.

We're calling it "Food For Thinkers," and although most of the participants will be posting on their own sites, you can keep up with the entire conversation here at GOOD Food HQ, where I'll be hosting links, adding my own responses, and asking for your comments. We'll also be using the Twitter hashtag #foodforthinkers on @GOODFoodHQ, if you prefer to follow along that way.

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Food for Thinkers: Sputnik Hotdogs

Space archaeologist Dr. Alice Gorman looks at the cultural history of food shaped like spacecraft.


Dr. Alice Gorman is a space archaeologist at Flinders University in Adelaide, Australia, and the author of an excellent blog, Space Age Archaeology, where she posts about extra-terrestrial mining, abandoned Venusian probes, space beer, and more.

As part of Food For Thinkers, Gorman has turned her attention to the edible culture of the space age, with a post about "the influence space exploration has had on terrestrial food." In particular, she is interested in the history of food shaped like Sputnik: recipes and dishes that, she writes "can be regarded as a sort of performance, half way between tangible and intangible heritage, as they exist only in the moment of their manufacture and disappear in the act of consumption." She writes:

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