Gigabiting

We do love the buzz. Whether we’re waking up to a morning cup of coffee or popping open a can of Diet Coke for an afternoon pick-me-up, caffeine is our drug of choice. It has psychoactive qualities, is highly addictive, and we just can’t seem to get enough. Read entire article.

We’ve all heard the benefits of local foods, from taste and freshness to preserving open space and contributing to local economies. And we know intuitively that there is something wrong about eating air-freighted raspberries in the dead of winter or apples trucked cross-country when they grow in all 50 states. Now we have a concrete measure, as food miles enters the enlightened lexicon. Read entire article.

Travel Oregon, the state’s tourism commission, is hoping to bring attention to Oregon’s culinary landscape with an unusual promotion.

Seven lucky winners will each be awarded the opportunity to shadow one of Oregon’s culinary luminaries for a week-long, all expenses paid internship. Read entire article.

It took nearly 4 decades for radio to reach 50 millions users and 13 years for television to reach that mark. Contrast that with today when Apple can sell 50 million iPods every 6 months, Facebook added 100 million users in less than 9 months, and 1 billion iPhone applications were downloaded from Apple’s iTunes’ App Store in its first 9 months. Read entire article.

Such irony that the launch of my new blog was delayed by technical difficulties (ahem… that would be my difficulties with the technology). But maybe that’s the point of all of this; that our ability to exploit the richness of contemporary food culture is hampered by its own vastness and complexity.

Dinner has gone global. And local. It’s reviewed online by professional critics and by thousands of citizen journalists. It’s created in laboratory kitchens around the globe and by artisanal practitioners around the corner. It’s organic and fairly-traded, dolphin-safe and bird-friendly, shade-grown and sustainable, carbon-neutral and recyclable. Or not.

Gigabiting.com is here to meet you at the intersection of food and technology. You’ll discover the latest cooking gadgets and the hottest dining trends, apps for your phone and blogs to read. I’ll be foraging online to bring you the finest in food shopping and the freshest in food news.

Food meets culture and technology: it’s how we eat in the 21st century.