The DaVinci Cook http://davincicook.com Decoding the art & science of the food we eat Wed, 03 Mar 2010 07:27:25 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 James Beard (1903–1985) - Father of Modern Day American Gastronomy http://davincicook.com/2010/03/james-beard/ http://davincicook.com/2010/03/james-beard/#comments Wed, 03 Mar 2010 03:20:22 +0000 davincicook http://davincicook.com/?p=599 http://davincicook.com/2010/03/james-beard/feed/ 0 Origin of Spanish Tapas http://davincicook.com/2010/03/origin-of-spanish-tapas/ http://davincicook.com/2010/03/origin-of-spanish-tapas/#comments Wed, 03 Mar 2010 03:02:56 +0000 davincicook http://davincicook.com/?p=592 http://davincicook.com/2010/03/origin-of-spanish-tapas/feed/ 0 Can chefs and cooks be food scientists? http://davincicook.com/2010/02/food-scientist/ http://davincicook.com/2010/02/food-scientist/#comments Mon, 15 Feb 2010 08:42:48 +0000 bogart http://davincicook.com/?p=582 http://davincicook.com/2010/02/food-scientist/feed/ 0 What’s new for 2010? http://davincicook.com/2010/01/whats-new-for-2010/ http://davincicook.com/2010/01/whats-new-for-2010/#comments Wed, 20 Jan 2010 03:48:49 +0000 davincicook http://davincicook.com/?p=521 http://davincicook.com/2010/01/whats-new-for-2010/feed/ 0 American Processed Foods since the 1920’s http://davincicook.com/2009/10/american-processed-foods-since-the-1920s/ http://davincicook.com/2009/10/american-processed-foods-since-the-1920s/#comments Tue, 20 Oct 2009 08:44:44 +0000 marvin http://davincicook.com/?p=499 http://davincicook.com/2009/10/american-processed-foods-since-the-1920s/feed/ 0 The Science of Popsicle http://davincicook.com/2009/10/the-science-of-popsicles/ http://davincicook.com/2009/10/the-science-of-popsicles/#comments Sun, 04 Oct 2009 12:30:50 +0000 davincicook http://davincicook.com/?p=489 http://davincicook.com/2009/10/the-science-of-popsicles/feed/ 0 Archibutyrophobia, the fear of peanut butter http://davincicook.com/2009/10/archibutyrophobia-the-fear-of-peanut-butter/ http://davincicook.com/2009/10/archibutyrophobia-the-fear-of-peanut-butter/#comments Sun, 04 Oct 2009 12:06:34 +0000 marvin http://davincicook.com/?p=483 http://davincicook.com/2009/10/archibutyrophobia-the-fear-of-peanut-butter/feed/ 0 What is a Peking Duck? http://davincicook.com/2009/09/what-is-a-peking-duck/ http://davincicook.com/2009/09/what-is-a-peking-duck/#comments Tue, 29 Sep 2009 00:08:51 +0000 davincicook http://davincicook.com/?p=468 http://davincicook.com/2009/09/what-is-a-peking-duck/feed/ 0 How do you make gravy without lumps? http://davincicook.com/2009/09/473/ http://davincicook.com/2009/09/473/#comments Mon, 28 Sep 2009 06:34:02 +0000 bogart http://davincicook.com/?p=473 http://davincicook.com/2009/09/473/feed/ 0 What does it mean to “proof” yeast? http://davincicook.com/2009/09/463/ http://davincicook.com/2009/09/463/#comments Mon, 28 Sep 2009 05:59:15 +0000 bogart http://davincicook.com/?p=463 http://davincicook.com/2009/09/463/feed/ 0