Article Results (Showing 1 - 10 of 11) RSS Alert
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Reign of Terroir
Can science analyze the secret of the bubbly? Can science analyze the secret of the bubbly? Last year, when the wine producers of the Champagne...
Natural History, 12/01/99 by Robb Walsh · More from publication -
Morgan's extra-special tasty dulse: how researchers in a Canadian laboratory expanded the market for edible seaweed
Fishy asparagus? Spinach in mussel juice? Chef Dale Nichols and I are trying to find words to describe the flavor of the frilly black vegetable on...
Natural History, 11/01/99 by Robb Walsh · More from publication -
The Fruit I Can't Get Past My Nose
A description is provided on one of Southeast Asia's most popular fruits, the durian. The strong, unusual aroma expelled from the fruit can almost...
Natural History, 09/01/99 by Robb Walsh · More from publication -
A Rosy Repast
Flowers are often used in cooking. Saffron threats are the stigmas of the saffron crocus. Day lilies are used in hot-and-sour soup, and orange...
Natural History, 05/01/99 by Robb Walsh · More from publication -
The Unconquerable Tostada
Zapotec cooking in the late 20th century is remarkable close to how the ancient Zapotec cooked. Archaeologists are therefore using modern Zapotec...
Natural History, 04/01/99 by Robb Walsh · More from publication -
The bread of the dead
A discussion about the celebration known as 'El Dia de los Muertos,' or Day of the Dead, is presented. The role that food plays, a significant one...
Natural History, 11/01/98 by Robb Walsh · More from publication -
Wild and wilder
Wild rice, an American' popular cereal, is the only cereal well-documented for food uses. The Ojibway Indians still harvest the wild rice, which...
Natural History, 09/01/98 by Robb Walsh · More from publication -
Ewe bet
A growing number of small farmers in Wisconsin prefer to milk sheep than cows. Sheep's milk is better than cow's milk for cheesemaking due to the...
Natural History, 02/01/98 by Robb Walsh · More from publication -
Peppers today, sauce tomaly: Congo peppers the fiery heart of Caribbean cuisine, were transplanted from the jungles of Amazonia
The Caribbean Capsicum chinense, which is locally called the congo pepper, ranges from 80,000 to 150,000 in the Scoville scale making it one of the...
Natural History, 12/01/97 by Robb Walsh · More from publication -
When venison isn't so rare
Some wildlife departments are adopting various ways to reduce the growing populationof deer. The Kerr Wildlife Management Area, for instance, has...
Natural History, 10/01/97 by Robb Walsh · More from publication
