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Mobile Apps for Alcohol - Food

Monday, 15 August 2016 10:16

TASTE News Service, August 15, 2016 - The art of pairing food with alcoholic drinks, particularly wine, is a well-established and common practice.

An Onion Tradition in Walla Walla

Tuesday, 09 August 2016 11:14

by Dan Clarke

Most onions look pretty much alike. But taste is another matter.

Cognac and Cigars

 

TASTE News Service May 18, 2016 - How are we able to recognize foodstuffs like strawberries, coffee, barbecued meat or freshly boiled potatoes by smell alone? Foodstuffs contain more than 10,000 different volatile substances. But only around 230 of these determine the odor of the food we eat. Narrowing it down further, between just 3 and 40 of these key odors are responsible for encoding the typical smell of an individual foodstuff. These compounds are then decoded by around 400 olfactory receptors in the nose. Scientists have presented these findings in chemistry journal Angewandte Chemie.

Some like it Even Hotter

Tuesday, 05 April 2016 21:38

 

TASTE News Service May 12, 2016 - Slicing open a ripe green jalapeño he had just snapped off a plant in the field, Aziz Baameur pointed the blade of his pocket knife at the yellow line. "This is where capsaicin is located. It's what gives the pepper its pungency and it's what we're trying to increase," said the University of California Cooperative Extension advisor.

"Some people think the seeds make it hot, but capsaicin is what makes chile peppers hot," said Baameur, who works with vegetable growers in Santa Clara and San Benito Counties.

Mom’s Love in a Breakfast Bowl

Sunday, 03 April 2016 22:11

JOEL BOOK COVER IMAGE BOY Picmonkey

by Joel L.A. Peterson

April 17, 2016 - My mother – the wonderful woman who adopted me despite already having four biological children of her own – was a bright, educated, and deeply thoughtful person. So she had been planning for my arrival from the orphanage in many ways. When I arrived from Korea as her new son, I was nearly seven years old, and my mother knew that Koreans did not eat the same breakfast that Americans typically ate.

She reasoned that I was used to eating rice, not cold cereal with milk. But she didn’t want to serve me rice, which she thought could reinforce a sense of not belonging; being treated as a foreigner, given non-typical America food. So she had a plan. She would ease me through the transition from steamed rice.

The very first day, I was seated at the breakfast table surrounded by my new parents, brother, and three sisters. Mother put her plan into action as all the pairs of blue eyes and faces framed by blonde hair looked on.

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