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Weird Ingredients in Low-Fat Foods; Solo Diners Engage With Smartphones

• Low-fat foods and molecular gastronomy have more in common than you’d think: The less fat in a product, the more likely it relies on methylcellulose and xanthum gum for texture. [Salt/NPR]

• If you’re not Noma- and Rene Redzepi–ed out, here’s a long piece about the chef from Mark Bittman. [NYTM]

• Frankies 457 isn’t the only restaurant in town having trouble with the Health Department — Slice organic pizzeria was closed down this week for evidence of mice, and other violations. The restaurant is now open again. [DNA Info]

• Who needs a dining companion when we all have smartphones these days? [WP]

Weird Ingredients in Low-Fat Foods; Solo Diners Engage With Smartphones