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☆ Critics are hailing FX's 'Shōgun' as the next 'Game of Thrones'
▼ + stars: | 2024-02-27 | by ( Palmer Haasch | ) www.businessinsider.com time to read: +6 min

"Shōgun," created by Rachel Kondo and Justin Marks, takes place at the turn of the 17th century in Japan. Hiroyuki Sanada as Yoshii Toranaga in the series premiere of "Shōgun." The Washington Post's Lili Loofbourow wrote that "Shōgun" will draw comparisons to "Game of Thrones" because it has a "proven combination of gorgeous set pieces, moral ambiguity, cliffhangers (literally, in one case!) According to critics, however, FX's "Shōgun" more effectively shifts the focus to the story's cast of Japanese characters. AdvertisementReviews praised Hiroyuki Sanada's performance as Toranaga YoshiiHiroyuki Sanada as Yoshii Toranaga in "Shōgun."

Persons: —, James Clavell's, Rachel Kondo, Justin Marks, John Blackthorne, Yoshii Toranaga, Hiroyuki Sanada, Katie Yu, Alan Sepinwall, Nick Hilton, Lili Loofbourow, Loofbourow, Cosmo Jarvis, Anna Sawai, Time's Judy Berman, Mike Hale, Toda Mariko, IGN's Samantha Nelson, Sanada, Hiroyuki Sanada's, Yoshii Hiroyuki Sanada, Stone's Sepinwall, Today's Kelly Lawler, IGN's Nelson, Toranaga, Critics, IndieWire's Ben Travers, Travers, Rebecca Nicholson, Yuka Kouri, Kurt Iswarienko, Variety's Alison Herman, showrunners Marks, Jonathan van Tulleken, Helen Jarvis, Carlos Rosario Organizations: Service, Hulu, Disney, Taiko, Regents, Business, Thrones, FX, New York Times Locations: United Kingdom, Japan, Kanto, Washington, Osaka, Hulu

☆ You may be eating predigested food. Here’s why
▼ + stars: | 2024-02-01 | by ( Sandee Lamotte | ) edition.cnn.com time to read: +11 min

Aleksandr Zubkov/Moment RF/Getty ImagesBypassing the digestive systemMuch like the regurgitated food mother birds feed their babies in the nest, ultraprocessed food is quick and easy to digest, according to experts. “So the question is, which degree of processing remains compatible with human food system sustainability and global health? Some food processing may be goodHumans have processed food for centuries — the first evidence of fermentation was some 13,000 years ago. Alexander Donin/iStockphoto/Getty ImagesThe ingredients used in many ultraprocessed foods, however, have been subjected to much more than a bit of heat. “The other way I put it is that individuals who are trying to control their weight in today’s food environment are fighting an entire food system on their own.

Persons: starchy, “, ”, Chris van Tulleken, van Tulleken, Aleksandr Zubkov, that’s, didn’t, David Katz, ” Katz, we’ve, ’ you’ve, it’s, Kevin Hall, Hall, ” Hall, Giulia Menichetti, Menichetti, Anthony Fardet, Fardet, ” Fardet, Alexander Donin, Marion Nestle, Paulette Goddard, ” Nestle Organizations: CNN, Industry, University College London, BBC, Getty, True Health Initiative, National Institute of Diabetes, Diseases, Harvard Medical School, Brigham, Women’s Hospital, Network Science Institute, Northeastern University, French National Institute for Agricultural Research, New York University Locations: Europe, United States, Bethesda , Maryland, Boston, Paris

LONDON (AP) — Books about the perilous state of our world, our food and our relationship with technology are in the running for Britain’s leading nonfiction book award, the Baillie Gifford Prize. Best-selling American author David Grann is nominated for the stirring seafaring yarn “The Wager,” while physician-writer Siddhartha Mukherjee is in the running with “The Song of the Cell.”British journalist Hannah Barnes is on the list for “Time to Think,” which charts the demise of Britain’s controversial Tavistock gender clinic for children. Founded in 1999, the prize recognizes English-language books from any country in current affairs, history, politics, science, sport, travel, biography, autobiography and the arts. It has been credited with bringing an eclectic slate of fact-based books to a wider audience. Last year’s winner was Katherine Rundell’s poet biography “Super-Infinite: The Transformations of John Donne.”

Persons: Britain’s, Baillie Gifford, longlist, John Vaillant’s, Chris van, Daron Acemoglu, Simon Johnson, David Grann, ”, Siddhartha Mukherjee, Hannah Barnes, Tania Branigan’s, Katja Hoyer’s, Katherine Rundell’s, “, John Donne Organizations: Prosperity, “ Locations: British, Tavistock, East Germany

☆ If We Are What We Eat, We Don’t Know Who We Are
▼ + stars: | 2023-07-07 | by ( Jacob E. Gersen | ) www.nytimes.com time to read: +2 min

Van Tulleken may be right that it is the other stuff — synthetics, chemicals and stabilizers — used in the processing that causes overconsumption. But another critical difference between real and frozen pizza is cost: The fresh pizzeria pie discussed in the book costs 600 percent more than the frozen pizza. Do people eat more when food is cheap, or do they eat more cheap food because the processing that makes it cheap tricks us into eating more? Even if food is “designed to be overconsumed,” no one would eat it if it cost $100 a bag. A hundred years ago, Graham worried that fake food would make us sick because it lacked vitamins, nutrients and calories — and was chased out of town.

Persons: Tulleken, van, Graham, Van Tulleken’s

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