A swift midweek match of sticky-sauced chicken and cool, spicy cucumber

Coca-Cola was introduced to Hong Kong in the 1960s, and has since made its way into a couple of recipes, including the popular Chinese cold remedy, boiled cola with ginger, as well as various iterations of Coca-Cola chicken. I remember my mum making these wings when I was a child, and I always wondered how they were allowed She wouldn’t let us drink coke, but somehow, with chicken, it passed! I started making Coca-Cola wings for my own kids only recently, and they’re always gobbled up before they touch their rice; they’re also delicious with this spicy cucumber salad.

Suzie Lee is a cook, TV presenter and author of two cookbooks

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© Photograph: Ola O Smit/The Guardian. Food styling: Esther Clark. Prop styling: Anna Wilkins. Food styling assistant: Clare Cole. Portrait: Verity Quirk.

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© Photograph: Ola O Smit/The Guardian. Food styling: Esther Clark. Prop styling: Anna Wilkins. Food styling assistant: Clare Cole. Portrait: Verity Quirk.

A study from the University of Copenhagen looks at "Culturally appropriate rejections of meat reduction". Reasoning by meat-eaters includes shaming vegans and claiming they are hypocritical; outsized estimations of the climate impact of vegan options vs. meat; and as the researchers put it, "not knowing is convenient".

Abstract: Cultural conventions are central to tackling unsustainable consumption. In the Global North food conventions are increasingly contested due to the political importance of climate change and the share of global greenhouse gas emissions tied to animal food production and consumption. Significant reductions in meat consumption are touted as pathways to adaptation, but most consumers remain committed to consuming meat-based meals and diets with meat. To explore how consumers handle these issues in today's cultural context, this article examines culturally appropriate ways of rejecting meat reduction. The theoretical framework is based on interactionism and accounts. The empirical material is from focus group discussions with Danish consumers. We find that in discussions about using plant-based meat, norms of proper culinary conduct are held to be more pressing guides for normative assessment than climate impacts. We also show that the status and function of climate impact "knowledge" is complex and ambiguous. A shared social knowledge of the climate impacts of meat consumption appears to exist alongside "questionable knowledge" and "lack of knowledge", both of which are referred to excuse, justify, and charge others in reasoning supporting continued meat consumption. Knowledge of climate impacts is accepted when it fits cultural conventions but appears less knowable if it poses challenges to contemporary consumer culture. The article contributes insights into the ways in which cultural conventions and complex knowledge negotiations help to preserve unsustainable consumption. A summary of the publication is available at Vegconomist.

Muscle from a sick dairy cow tested positive for the virus. The meat did not enter the commercial food supply, which officials said remained safe.

© Aaron Josefczyk/Reuters

With the help of Joe Rogan, a social media trend with staying power emerged from a 2018 book, “The Carnivore Diet.”

© Kyle Johnson for The New York Times