Douglas J. PeckenpaughDoug's Domain RSS

Douglas J. Peckenpaugh is a managing editor of Food Product Design and the editor/associate publisher of CULINOLOGY magazine. He has worked in food and agricultural publishing as a writer and editor for books, magazines and websites. He also worked as a cook and kitchen manager while earning his B.A. from Purdue University in Professional and Creative Writing.

11/05/2009

What's in a Name?

Well, quite a bit, actually. Nevertheless, when it comes to an iconic product like Vegemite, a rose by any other name smells just as stinky. When I ran across a piece on the recent hubbub down-under on Vegemite, I couldn’t help but think that the whole business reeked of creativity—after all, it certainly worked for Coke back in the 1980s. Even though this Vegemite business didn’t involve ...
10/28/2009

Inside the All-Candy Diet

If you’re one of those people who hands out little baggies of pennies tied shut with miscellaneous mismatched bits of string come Halloween, prepare to receive your do-gooder handouts, more often than not, instantly—and directly—regifted in the form of a torrential, shotgun-like spray back at your house. Ditto for any “healthy” proffered snacks. Halloween treats are all about candy, lest you’ve ...
10/20/2009

Still Logically Extending Into Infinity

As many of you already know, whenever I have the luxury, I thoroughly enjoy meandering through the supermarket—and when I say meander, I mean it. Aimless. Rambling. Without fixed direction. Think about the circuitous route of a lightly windswept bumblebee and you’ll get the gist of where I’m coming from. Such meandering retail excursions invariably lead to worthwhile discoveries. I’m pretty ...
10/13/2009

Wings All Aflutter

I was all set to delve into a mounting discourse on how Rick Bayless is a veritable culinary Quetzalcoatl among wee cookery men, conquering fine dining, upscale casual, street food, retail, publishing, locavore-minded horticulture, television and the realm of celebrity chefs—really, whatever he sets his mind to—with seemingly effortless, humble, self-directed, meticulous determination, but I was ...
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10/08/2009

The Ever-Expanding Umami Universe

Before we had umami, we simply had delicious … that savory, brothy, mouthwatering sensation of protein-driven satisfaction. But thanks to the efforts of the Japanese firm Ajinomoto, we have a name to lay claim to that fifth taste never fully grasped by varied permutations of the other four. Even though we in the States have only recently begun to, en masse, take the  umami bull by the horns ...
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