 Olive oil. The Mediterranean staple that Homer praised
as “liquid gold.” True to this nickname,
it has almost become the ultimate panacea for cooking challenges around the
world. Sauce a little too thick? Vegetables sticking to the grill? Bread or salad a bit too bland? Drizzle on a little E.V.O.O. and revel in the
immediate improvement to your meal.
Nutritionists are often as equally vociferous as chefs in hailing this
common ingredient—its monounsaturated fats are thought to reduce the risk of coronary
heart disease and lower LDL cholesterol levels.
(Low density lipoprotein—that’s the bad kind of cholesterol.) And olive oil has its uses far beyond the
kitchen too: look for it in skin care products, religious rituals and even some
medicines.
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 In its first few weeks since it has gone live, Wolfram Alpha
has attracted a fair share of supporters. According to its
website, Wolfram Alpha’s aim is to “make all systematic knowledge immediately
computable and accessible to everyone. We aim to collect and curate all
objective data; implement every known model, method, and algorithm; and make it
possible to compute whatever can be computed about anything.” So, Eats.com
wants to know, how does all this relate to food?
Turns out, it does quite a bit. Wolfram Alpha has a “Food
& Nutrition” section which allows users to analyze comprehensive
nutritional information for a food, find the amount of a particular nutrient in
a food or do computations with nutrient levels (i.e. calories in 1 bowl of corn
flakes + a glass of OJ).
To test, we typed in “calories in a chocolate brownie and
bowl of pasta with tomato sauce.” See the image to show the amount of follow up
questions the program asks, as well as the calorie estimates.
In our humble opinion, this is certainly something worth
playing around with more.
-Carey Polis
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
| AIM: askeats | Twitter: eatsdotcom
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 Recently, Bouley restaurant hosted the “Food for Thought Dinner Party” at Bouley, hosted by The Economist in celebration of business editor Tom Standage’s newest book, “An Edible History of Humanity.” As wine glasses filled and plates were prepared, guests were treated to a rather unique amuse—speeches by both Standage and Bouley. The three course dinner menu with wine pairing was inspired by Standage’s comprehensive history on the role of food production and cultivation in the establishment of modern society.
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