2024 March

Technically speaking, all clementines are mandarins, though not all mandarins are clementines - but clementines are seedless, and tend to be sweeter.

And are flowering earlier as a result of the climate crisis.

Probiotics have been getting a lot of attention recently.

Farmed at the same time as wheat and barley, the lentil's effect on human society has been less celebrated. Why?

Orange juice may seem like a breakfast table standard, but it turns out there are many unexpected and interesting ways to incorporate it into other dishes.

Charles Darwin described evolution as "descent with modification." Genetic information in the form of DNA sequences is copied and passed down from one generation to the next. But this process must also ...

32 harmful effects.

When pineapple was first added to pizza in the 1960s, its creator was actually just trying to capitalize on the Tiki-obsessed population of the time.

Der für die Herstellung von Camembert verwendete Pilzstamm ist gefährdet. Das könnte absehbar das Ende des Käses bedeuten, wie wir ihn kennen

France has outlined exactly which ‘meaty’ words are to be banned when describing, marketing and promoting plant-based products – and the list is extensive.

North Americans love their ginger beer, as the bracing beverage is the base for many cocktails, but the origins of the drink date back to 18th-century England.

Rich in fiber, vitamins, and antioxidants, apples have been credited with a host of health benefits, including improving digestion. But can you eat the core?

Unser Riechorgan ist ein sensibler Sensor, der manche Substanzen schon in geringster Konzentration aufspüren kann. Diese Folge widmet sich der Chemie hinter Blumenduft, Körpergeruch und Verwesungsgestank

Coffee is a culture of great economic importance on the global stage. In the international market, the term "specialty coffee" describes a beverage of…

Mislabeling the geographical origin of coffee is a prevalent form of fraud. In this study, a rapid, nondestructive, and high-throughput method combini…

Meat flavoring was prepared using mainly enzymatic hydrolysate of plant protein mix, VB1, cysteine, and glucose by three heating processes, including …

Une simulation numérique révèle que 10 % suffisent. Mais pourquoi ?

Roughly 4 billion years ago, Earth was developing conditions suitable for life. Origin-of-life scientists often wonder if the type of chemistry found on the early Earth was similar to what life requires ...

Archaeologists analyze the carbon isotope values of hazelnuts from ancient sites to see what the local woods were like.

A new UN report finds that the true global cost of producing food is $12.7 trillion more than consumers pay at the checkout counter. We pay those uncounted costs in other ways.

Artificial intelligence has been used to replicate fragrances more quickly than conventional methods, even taking into account how a scent fades over time

Rum isn't the only spirit hailing from the Caribbean. Mamajuana is a spicy, botanical-rich liqueur popular in the Dominican Republic. So, how do you drink it?

Buckwheat's culinary adaptability is unmatched. Packed with a nutritional punch, it's nature's gift to plant-based and gluten-free eaters alike.

China is working on a novel AI platform called "Supermind" that could track millions of researchers and scientists all over the world. Read to learn more.

Science is overturning old beliefs around alcohol and young people.

GPT-4 scored higher than human participants in three tests designed to measure divergent thinking, an indicator of creative potential.

Le fromage, ce n’est pas que de la gastronomie, c’est aussi de l’histoire ! En compagnie d’Éric Birlouez, ingénieur agronome et sociologue, Virginie Girod suit la piste odorante au travers des âges de ce produit qui fait la fierté des tables françaises. L’histoire du fromage commence il y a 10 000 ans. Elle est intrinsèquement liée à celle de la domestication et de l’élevage, indispensable pour obtenir le lait nécessaire à sa fabrication. “C'est très récent à l'échelle de l'histoire de l'humanité” souligne Éric Birlouez. L’intérêt du fromage est double : il permet de conserver le lait, et c’est un produit plus digeste pour l’organisme. Difficile cependant de se prononcer sur le goût que pouvaient avoir ces premiers fromages. L’étymologie du mot fromage rappelle sa technique de fabrication. Le mot latin forma désigne le moule dans lequel se verse le lait caillé. Le produit n’a pas bonne presse dans le monde gréco-romain ; c’est la nourriture du cyclope Polyphème dans l’Odyssée ! Le fromage, aliment transformé, reste néanmoins mieux perçu que le lait brut, associé aux barbares. Au Moyen Âge, le fromage est l’aliment par excellence du moine. Les règles monastiques qui imposent travail et autosuffisance s’accordent bien avec sa production. Par ailleurs, en opposition à la viande, “c'est un aliment populaire. Les moines montrent leur vœu de pauvreté, d'humilité” en le mangeant. C’est plus tardivement que le fromage gagne ses lettres de noblesse et sa place au sein du repas. “Au début du XXe siècle, le fromage était couramment consommé au dessert voire après le dessert” explique Éric Birlouez. Depuis le Moyen Age, on prêtait ainsi au fromage la vertu de “fermer l’estomac”. Ensuite, il s’est progressivement imposé entre le plat principal et le dessert. Si la France n’a pas inventé le fromage, avoir un moment du repas entièrement dédié à cet aliment, le fameux plateau de fromage, est “unique au monde” !