By Bryan Quoc Le | 150 Food Science Questions Answered Origins of Soy Sauce The original predecessors of soy sauce began to appear in China more than 2,500 years ago. Salt was scarce and expensive at the time, and...
BY: BRIAN NYAKUNDI Imagine the initial unpleasant and jarring sour taste that comes from biting into a lime. Now imagine biting into the same lime and instead of tasting a disgusting sourness, you now experience an explosion of pleasing...
BY: ROB HALLINAN A Word of Caution I want to preface this article by stating that I am not a medical doctor and this article is not intended as medical advice. Consult with your physician before adding any dietary...
BY: MACKENZIE HANNUM Molecular Gastronomy Introduction – Culinary arts or food science? Molecular gastronomy…man that’s a mouthful, am I right? And frankly what do those words even mean? Some of you might be familiar with the terminology (like if...
By Bryan Quoc Le | 150 Food Science Questions Answered The following is an opinion essay submitted to the 2018 AAAS Science & Human Rights Essay Competition. The Origins of Modern Food Technology The overreaching aims of the modern food...
By Bryan Quoc Le | 150 Food Science Questions Answered You are what you eat, or so the old adage goes. But unlike other primates and animals, humans are the only animals who cook their food, which may have more...
BY: AMELIA CHEN What is it about black foods that is creepy and intriguing at the same time? Remember the McDonald’s hamburger with squid ink buns (see above)? A little bit terrifying. But on the other hand, I really...
By Bryan Quoc Le | 150 Food Science Questions Answered The History of Mint The ancient Greeks have a legend about mint. Mint, or Minthe, was once a beautiful nymph from the underworld river of Cocytus. She was said to...
BY: ALEX PIERCE-FELDMEYER Do you ever experience a massive dose of kindergarten-ish nostalgia brought on by koala cookies? I know I do. If you don’t find yourself hoping for a future full of authentic koala cookies, it might be...
BY: NICOLE ARNOLD AND LILY YANG In 1906, the Federal Food and Drugs Act (Pure Food and Drug Act) was passed to prevent the sale, manufacture, or transportation of adulterated or misbranded foods, medicine, drugs, and liquor. With exposés...