listing: all - local
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The Boy Who Was King of Vanilla (nautil.us)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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Researcher: The true cost of food is far higher than what you spend at the checkout counter (phys.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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Consider the Pawpaw (beltmag.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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4
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Here’s Why Jalapeño Peppers Are Less Spicy Than Ever (www.dmagazine.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
5
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Root microbiota of tea plants regulate nitrogen homeostasis and theanine synthesis to influence tea quality (www.cell.com)
submitted 1 year ago by Sal@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
6
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You've heard of lab grown meat, are you ready for rice-grown beef? (www.scimex.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
7
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The $10 trillion benefits of overhauling our food system (www.theverge.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
8
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The Invention of a New Pasta Shape (kottke.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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9
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Cultivated meat production costs could fall significantly: Bovine muscle engineered to produce their own growth signals (phys.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
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The Unending Quest To Build A Better Chicken | NOEMA (www.noemamag.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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11
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Cardiometabolic Effects of Omnivorous vs Vegan Diets in Identical Twins: A Randomized Clinical Trial (www.ncbi.nlm.nih.gov)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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12
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Loss of cooking skills has hurt our ability to adapt to rising food prices, experts say (www.cbc.ca)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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13
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Here’s what you’re really swallowing when you drink bottled water (www.washingtonpost.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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14
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The tiny Italian town that drinks like Ancient Rome and Greece (www.bbc.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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15
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Tuna species popular in sashimi and poke bowls in sharp decline in the Indian Ocean (phys.org)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
16
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Just How Healthy Is Salmon? (www.nytimes.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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Consumer Reports finds 'widespread' presence of plastics in food (www.reuters.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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18
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Total Meat Intake is Associated with Life Expectancy: A Cross-Sectional Data Analysis of 175 Contemporary Populations (www.ncbi.nlm.nih.gov)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
19
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What Makes Cheddar Cheese Taste So Good? (www.smithsonianmag.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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20
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Ancient Bread, How Did They Make It? Part I: Farmers! (acoup.blog)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
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‘People eat two or three packets a day’: how instant noodles took over the world (www.theguardian.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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22
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Darwinian Gastronomy: Why We Use Spices: Spices taste good because they are good for us (academic.oup.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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23
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Ancient Cooking Pots Tell Us What the People of Neolithic China Really Ate (www.technologynetworks.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
0 comments fedilink
24
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A Demographic Time Bomb Is About to Hit the Beef Industry (www.wired.com)
submitted 1 year ago by fossilesque@mander.xyz to c/cooking@mander.xyz
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25
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The mineral content of wheat and rice is lower today than sixty years ago. Why is that and what does it mean for how we eat? (jeroenvanbaar.substack.com)
submitted 1 year ago* (last edited 1 year ago) by fossilesque@mander.xyz to c/cooking@mander.xyz
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Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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