Links We Love

A look at what we're reading, cooking, and clicking this week.

Eliza Adam

• What if Virginia Woolf was a food writer? Geoffrey Chaucer? Raymond Chandler? Now we know. The Independent

• Anthony Bourdain's graphic novel all about extreme violence and exotic cuisine is coming soon. Vertigo

• By covering an entire room with cured pork belly, artist Sandy Skoglund gives the bacon-obsessed something new to get excited about. Food Diggity

• To celebrate their 40th anniversary, Cup Noodle has released a cute little robotic timer figurine that mirrors their iconic styrofoam cup, and tells you exactly when your lunch is ready. [Laughing Squid via Technabob]

• Blending sweet, softened carrots with spicy harissa creates a smooth, complex puree that's great smeared over toasted pita. Top of the Apple

• Deep, earthy mushrooms and rich, garlicky bechamel are a perfect match when it comes to comforting lasagna. New York Times

• Thanks to a new DNA barcoding device, food fraud's days may be numbered; you'll no longer have to worry if that sturgeon caviar that you spent way too much money on was actually the eggs of a Mississippi paddlefish. Physorg

• Make your own chai spice blend by using a few simple ingredients and a mortar and pestle. Food 52

Photo: Fuyu persimmon by Eliza Adam via Flickr