BY: SCIENCE MEETS FOOD Here at Science Meets Food, we spend a lot of time thinking about the science of food. Whether working hard in the lab, strolling into a great restaurant, or procrastinating on Reddit, we love to...
BY: MEGAN KESLER Imagine for a moment, that the year is 1875 and you are living in the great city of Dublin, Ireland. Except on this particular day in June, the city is not so great because it’s on...
By Bryan Quoc Le | 150 Food Science Questions Answered I grew up eating Vietnamese food. That can mean a lot of things to a lot of people, but for me, that meant an endless supply of white jasmine rice...
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: AMELIA CHEN As a food scientist, there are too many delicious foods that come to mind when you say “preservation,” such as cheese or sausage or pickles, so I’m going to limit it to the three most delicious...
BY: AMELIA CHEN I say New York – you’ll probably say pizza. I say Texas – you’re probably thinking brisket. Some places are just naturally associated with a food. Boston has clam chowder, Seattle has coffee, and San Francisco?...