I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
by Marion Nestle
Apr
18
2007
Margarines
Most margarines are basically the same: mixtures of soybean oil and food additives. They are high in fats and calories.
I don’t eat margarine. Why would you want to put soybean oil on your bread? I’d much rather put olive oil or butter. A little goes a long way.