Eating the Birds of America: Audubon’s Culinary Reviews of America’s Birds
Immaterials and Methods: Reagents for the Total Laboratory Synthesis of the Chocolate Chip Cookie
For Centuries, England’s Go-To Apple Utensil Was a Sheep Bone: No dentures? No problem!
Large-scale genome-wide association study of food liking reveals genetic determinants and genetic correlations with distinct neurophysiological traits
The daily grind: Before millstones were invented, the preparation of flour for food was an arduous task largely carried out by women for hours every day. How did it affect their lives and why does it remain a tradition in some places even today?
How the Man Who Invented Xbox Baked a 4,500-Year-Old Egyptian Sourdough: It took three experts, two museums, and one clay pot to bake a truly ancient loaf
The high level of protein content reported in insects for food and feed is overestimated
A neural network system for transformation of regional cuisine style
Associations of coffee genetic risk scores with coffee, tea and other beverages in the UK Biobank
‘Tastes Like Horse Piss’: Asian Encounters with European Beer
Polytetrafluoroethylene (PTFE) Ingestion as a Way to Increase Food Volume and Hence Satiety Without Increasing Calorie Content
Chipotle, E. coli, and more: The surprising truths about food-borne illnesses
Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality
The survival time of chocolates on hospital wards: covert observational study
A Qualitative Study of Agricultural Literacy in Urban Youth: What Do Elementary Students Understand about the Agri-Food System? § Table 2: Number and Percentage of Informants Correctly Stating Cheeseburger Origin
Tasting spoons: Assessing how the material of a spoon affects the taste of the food
The use of standard electrode potentials to predict the taste of solid metals
Beyond the Swatch: How can the Science of Materials be Represented by the Materials Themselves in a Materials Library?
Changing Eating Habits on the Home Front: Lost Lessons from World War II Research
Yes, But Can the Steam Engine Do This? [Invention of Sandwiches]
2014-laughlin-figure42-seventeaspoonsofcoppergoldsilvertinzincchromestainlesssteel.jpg
2011-piquerasfiszman-ratingsofalltastesofcreamacrossteaspoonmetaltype.jpg
https://asteriskmag.com/issues/02/america-doesn-t-know-tofu
https://asteriskmag.com/issues/2/america-doesn-t-know-tofu
https://slate.com/human-interest/2013/03/aging-canned-goods-why-time-and-heat-can-make-your-canned-tuna-and-spam-even-more-delicious.html
https://www.ageofinvention.xyz/p/age-of-invention-the-second-soul
https://www.chicagomag.com/chicago-magazine/march-2024/the-ramen-lord/
https://www.politico.com/news/magazine/2023/04/07/the-rise-of-the-dc-bagel-00089966
https://www.tampabay.com/archive/2003/07/07/the-man-with-the-golden-spoon/
https://www.wired.com/story/the-secret-ingredient-in-your-craft-beer-gene-edited-yeast/
The daily grind: Before millstones were invented, the preparation of flour for food was an arduous task largely carried out by women for hours every day. How did it affect their lives and why does it remain a tradition in some places even today?
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