Photo: Andy_Tyler, Flickr

One of the world's most iconic paintings got a caffeinated makeover recently in Sydney, Australia, when eight people recreated her image using 3,604 cups of coffee and 564 pints of milk, the Telegraph reported Tuesday.

The "painting," which measured 20 feet by 13 feet, was part of an Aussie coffee festival. Different amounts of milk were used to produce the desired effects in skin tone. (A few up-close shots of the coffee cups can be seen here.)

Folks can't seem to get enough of recreating this visage in various edible forms. Remember the burger-grease Mona?

[Via the Daily Telegraph]

Yucky or yummy? Take your pick! According to a recent report, women's body order smells of onions (or grapefruit) and men's of cheese. Lemondrop explains that researchers had both men and women engage in the same exercises and had both groups sit in saunas. Afterwards, scientists took samples of men and women's perspiration.

Women's perspiration contains large amounts of a sulfurous compound that creates a scent similar to onion soup when mixed with armpit bacteria. Ah, and then there's men's perspiration! Think Stilton or a stinky Roquefort. Men's perspiration releases higher amounts of fatty acids. So, as Lemondrop remarks, this seems like an excellent opportunity for deodorant companies.

When purchasing deodorant at the pharmacy, men and women's antiperspirants are often separated, probably in the same way that colognes and perfumes are divided at a department store - masculine smells and feminine smells. It seems that now, scientists can work with deodorant companies to create more efficient gender targeted products.

The UK's Telegraph has begun a five part 'Wine Week'. Not sure if this is one part every day or if it is spread over five weeks... still it matters little. Online today is an intro to the world's most favoured drink with some general food and wine guidelines. Highlights include the usual roll out of advice -

the lighter the dish, the lighter the wine should be, and the heavier the dish, the heavier the wine.

you CAN serve red wine with fish - but guys it is all down to the sauce generally

And why stick to dry Champagne? A rich or demi-sec Champagne is sublime with strawberry tart or sorbet. And at weddings, it's daft that we're always served the driest of sparkling wines with the cake. Why not the delightful sweeter version?

This part concludes with a simple list of food and wine pairings and some 'dubunking myths' writing including the advice that the The Tower of London will NOT fall down if you pass the port to the right. Who the bloody hell even passes port these days?

The Telegraph has teamed up with Waitrose to find the very best of Britains local food. They want nominations for regional suppliers and producers as well as local recipes using local food.

They are to pulbish a food map of Britain using the information in August and use it as a showcase of the very best the country has to offer. Sadly you have to buy the print copy of the Telegraph to get all the details (unless someone can find any reference to it on the Telegraph website). All submissions go into the running to win a Waitrose hamper worth £80.

The Telegraph and Sainsbury's have agreed, that following last years success with the Taste of Britian Awards, they are going to hold another event this year.

With the support of the Prince of Wales the awards give recognition to enterprise and innovation. Last years winners "displayed the courage to step out from behind the protective shield of run-of-the-mill, sure-fire commercial success to produce food and drink that was exotic yet gave more than a nod to the great traditions of British food".

The force of local British food seems unstoppable at the moment and these awards are a great way to encourage its continued development and raise awarness of all things British.

Today's Telegraph features a transcript of a great discussion about the current state of farming and food in the U.K. The panel is moderated by the BBC's John Humphrys and includes several farmers, businesspeople and environmental experts as well as the U.K.'s Slow Food ambassador Wendy Fogarty, Fergus Henderson of St. John restaurant and Efreda Pownall, the Sunday Telegraph food editor. The discussion covers the rising popularity of organic produce, food safety, childhood obesity and the demand for good looking produce, among other things. There appears to have been a podcast at some point, but the link doesn't seem to be working at the moment.

[Photo: Drew Gardner/Telegraph]

Guo-li-zhuang is unique among the restaurants in Beijing and, most likely, the world. It is the first restaurant in China that specializes in cuisine in which every dish contains one (or more) of the male reproductive organs of some animal. Though superstitions of virility and fertility have long been attached to the consumption of a penis from another animal, this restaurant is the first to base its existence around that belief. The clientele, according to staff, are primarily men eager to experience the promised benefits of the food.

The writer for the Telegraph sampled the Hot Pot containing six types of penis and four types of testicles. Generally speaking, he seemed to find the dishes to be gamey, gristly or stringy. Though he did not sample it, the restaurant boasts a specialty dish of Canadian seal penis. At over $500 per serving, it must be ordered in advance and is considered to be an aphrodisiac. For photos of some of the dishes, including dog and ox, see the full article.