Australian food history blogger The Old Foodie has an interesting series on the history and meaning of food coloring, both naturally-occurring and man-made. A few choice tidbits:- The crushed body of the cochineal insect, native to Mexico and South America, was the the original red food coloring. It's still possible to get cochineal dye, but it's expensive: It takes about 70,000 cochineal insects to make one pound of dye.
- Food coloring was sometimes used as paint for formal occasions. In 1846, renowned French chef Alexis Soyer painted a portrait of the Pasha of Egypt in pineapple cream for a state diner.
- Alfred Hitchcock once held a 'blue dinner party,' with blue-dyed soup, trout, chicken, venison, peaches, ice cream, bread and more. The guests were said to have been repelled.

There's a new (well, old, but gaining momentum) controversy in the world of food: should food dyes be banned?
Food styling has always been a field that I would love to go into, but I lack the skills and have no clue how I would proceed even if I did. So instead, I just read my boyfriend's digital food photography books and think about the tricks that one might use in the profession. Sometimes I consider using them for my personal blog, but I believe it constitutes cheating. Anyway, I thought I'd share some interesting ones just in case anyone needs to make their food more beautiful (though in some cases, it will result in it being inedible!):
No special process is involved in producing this St. Patrick's Day novelty drink. Simply add 5-6
drops of green food coloring to your beer and gently stir. Go for a bright color because a yellow-ish green is off
putting no matter how fast you plan to down your drink. It is also best to go with lighter ales as opposed to a dark
stout, like Guinness. To get a green color out of a Guinness, you would have to add enough food coloring to turn your
teeth green when you take a sip. There are many other 









