polymorv
Bob Schultza food scientist's take on grocery-store beauty built on industrial truths
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 59 | Subscribers | Read | polymorv.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
how to disrupt the broiler whitespace
Nobody uses their broiler. This is a fact I am prepared to defend in any room. It sits there, at the top of your oven dial, fully functional, completely ignored, like a treadmill that came pre-installed in your apartment. You know it exists...
you don't own a deep fryer, and that's the whole point
I have had the air fryer conversation more times than I can count. Everyone has one, is getting one, or has strong opinions about which brand is best. Living in Chicago means counter space is a real constraint, and I’ve become very diligent...
corn-fed, all the way down
About a week ago, Hydroxide posted for the first time on Substack, writing about skeuomorphism.1 If you haven’t encountered the term, it’s the design principle behind why your computer has folders. When personal computers were new, designer...
food is fashion
Food is fashion; it’s just on a different time scale than, say, clothing fashion. Clothing fashion moves through cycles quickly; we all know the ’90s are back. Some will debate whether that’s good or bad, but the reality is that fashion is ...
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Authors
The writers behind this newsletter.
co-founder of Mez Foods, MSc of Gastronomic Sciences. Made many of the products you love at the grocery store
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