Plants and microbes inspire the brewer’s art
Taste buds contain receptors to detect molecules in food and are concentrated on the tip, sides and back of the tongue.
Food scientists discover potential new taste
As you sip your favorite Oregon wine, do you ever wonder what happened to the discarded remains of those luscious grapes?
It’s not actually a conspiracy by fast-food companies to bewitch people into eating things that aren’t good for them. Well, not completely. It’s largely due to an evolutionary instinct that was useful when people wondered around in the woods searching for food, 100,000 years ago.
When Rachel Miller was shadowing a pie scientist in her hometown of Spokane, Washington, no one — not her teachers, not her parents, and certainly not she herself — could have predicted that her high school job shadow would lead to possibly the coolest summer internship in the universe: tasting ice cream in France.