The cover story on last Sunday's New York Times Magazine is the latest in a rather remarkable string of medical and psychology stories, including two covers, since the beginning of the year. I don't normally think of medical and science stories as regular fare for the Times magazine,...
Category: Junk Food
The cover story on last Sunday's New York Times Magazine is the latest in a rather remarkable string of medical and psychology stories, including two covers, since the beginning of the year. I don't normally think of medical and science stories as regular fare for the Times magazine, but lately they have been. And that's not counting the columns by the food writer Mark Bittman, which often deal with science and nutrition.
Here's a quick review of recent stories:
Mar. 10: The Allergy Buster (cover).
Feb. 24: The Extraordinary Science of Addictive Junk Food (cover).
Feb. 10: Why...
The New York Times magazine does not have a good record lately with regard to medical stories. From its misguided profile of the man who falsely linked autism to vaccines, to its goofy claim that...
The New York Times magazine does not have a good record lately with regard to medical stories. From its misguided profile of the man who falsely linked autism to vaccines, to its goofy claim that jellyfish might hold the key to immortality, and a number of others, the Times magazine has appeared misinformed or naive. I went easy on a Times magazine story earlier this month about a boy with severe arthritis who appeared to improve on an alternative therapy, but Michelle M. Francl sharply criticized it in ...
19Nov 2012
This week the Gen. Petraeus scandal is being eclipsed by Twinkies. Even Paul Krugman’s New York Times column this morning lead off with the most famous of the Hostess products. I was sure someone would pick up a science angle on the endangered 20th century lunchbox staple and poster-cake for junk...
This week the Gen. Petraeus scandal is being eclipsed by Twinkies. Even Paul Krugman’s New York Times column this morning lead off with the most famous of the Hostess products. I was sure someone would pick up a science angle on the endangered 20th century lunchbox staple and poster-cake for junk food. A search revealed hundreds of stories and some amazing facts – the original Twinkie filling was banana flavored and became vanilla thanks to fruit rationing during World War II.
Most of the writing was just nostalgic waxing, but one scientifically-oriented piece showed up by Ed Grabianowski in HowStuffWork. In How Twinkies Work, you can learn that there’s only one preservative in a Twinkie, a mold-inhibitor. But the little cakes...
©2010 Knight Science Journalism at MIT. All Rights Reserved.