Decoding the art & science of the food we eat
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James Beard (1903–1985)
Origin of Spanish Tapas
Can chefs and cooks be food scientists?
What’s new for 2010?
American Processed Foods since the 1920’s
Quote of The Day
The teeming Autumn big with rich increase, bearing the wanton burden of the prime like widowed wombs after their lords decease.
- William Shakespeare -
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by Xhanch
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Just passed the national certification for chefs, TESDA's NC4 for Commercial Cookery--@---
3 days ago
food is abundant and affordable—so much so that, for the first time in human history, overeating is a bigger problem than starvation--@---
1 week ago
foodism: prejudice against the foods of other cultures--@---
1 month ago
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