Tagged “food”

most truffle flavor is not derived from truffles. Often odorless other mushrooms are added for decoration (like the black pieces in truffle cheese).

I had thought there was some large technical/scaling challenge (there still are), but much of this reads like plain old stretching too thin.

interesting for the stats of current waste/usage stats alone

Still curious about it

bit clickbaity

Quite a few microbes have abandoned the human gut, as humans have lost 57 of the 100 or so branches, or clades, of microbes currently found in chimps or bonobos and at least one other nonhuman primate, Moeller reported on 11 June at Microbe 2022, the annual meeting of the American Society for Microbiology. Moeller was also able to estimate when some of the human gut microbes disappeared. A few were lost thousands of years ago, and some have disappeared more recently, with city dwellers having lost the most, Moeller reported.

Maybe this is what Flavortown is all about.

Why, I wondered, does flavor have such a hold over us? And why do so many scientists carry on as though nutrition starts from the neck down, that what truly matters in food is carbs, protein and fat, and flavor is just some meaningless and frivolous indulgence?

Our flavor sensing equipment—the nose and mouth—takes up more DNA than any other bodily system. Why is there so much DNA devoted to a sense we tend to think of as superfluous?

Notes from an interview over dinner at Mama Chang

I love that when not teaching, blogging, reading, or conducting in-depth and detailed interviews, he manages to find the time to maintain a food blog.

this made him more relatable than anything else I've ever heard from him.

Linked from John Cochrane conversation with Tyler.