Los Angeles's top cult chef has been pushing the boundaries of taste at the Museum of Contemporary Art with an art installation that combines dining, sculpture and taxidermy. It's also a way for a museum to connect with the city's vibrant food scene.
Parmesan cheese sold in the U.S. often contains wood pulp. Most extra-virgin olive oil doesn't deserve the name. A journalist identifies an array of fake food in American stores and restaurants and tells us how to spot the real thing.
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