The Impact of What We Eat: From Science & Technology to Eating Local – Video Highlights
Public Lectures / Science & Food

The Impact of What We Eat: From Science & Technology to Eating Local – Video Highlights

The Impact of What We Eat: From Science & Technology to Eating Local March 8, 2016 As part of our 2016 public lecture series, we explored the environmental and social impacts of food with a focus on science and technology. A major theme of this panel was how we can initiate change through consciously making … Continue reading

Coffee
Flavor of the Month

Coffee

Guest post by Nessa Riazi Photo credit: Coffeechemistry.com Discovered in Ethiopia around 850 AD [1], coffee has continued to excite the tastebuds of its many admirers. Sneaking its way into tiramisu, ice creams, and meat marinades, this brewed beverage contributes a complex array of flavors to modern-day gastronomy. What is the science behind coffee’s alluring … Continue reading

Science of Miso
Science & Food

Science of Miso

Commonly served as a soup alongside your meal at Japanese restaurants, miso has been long toted for its rich umami flavor and fermented qualities. Interested in miso’s hidden secrets? Read on to learn what gives miso its unique traits. Koji The preparation of miso involves soybeans, rice, salt, water, and Aspergillus oryzae mold cultures [1]. … Continue reading