-
Recent Posts
- First-person view of Chinese foot juggling
- This is the process of how traditional olive oil is pressed without heat
- Why Brazil fears US intervention (again)
- Giraffe Hybrids & Biology’s “Problem” With Species #evolution #animals #biology #learning #science
- A beekeeper allows a honey bee to remain on his arm as it unwinds its stinger until it flies away
- Serengeti great Migration safari
- Anna B. (@bornforart.bsky.social) | Gothic Eye: The Judgment of Time
- The largest tree on Earth. Its volume is 1,487 m³, and it’s 2,000 years old.
Archives
Categories
Category Archives: Food
How to make Mesoamerican 18th century mash up hot chocolate I Pleasant Vices episode 2
Tasha Marks is back for episode 2 of the Pleasant Vices series. This week she is joined by master chocolatier Paul A. Young to discuss chocolate’s introduction to 18th London as a delicious and beneficial drink. In this episode, Tasha … Continue reading
Why Parmesan Cheese Is So Expensive
A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the … Continue reading
Why You MUST Try Native American Cuisine | AJ+
Native American cuisine is America’s original food, dating back some 10,000 years. So why don’t we see Native restaurants on every street corner in the U.S.? Yara went on a road trip through the American Southwest to find out.
How to make a chocolate bar with a twist I Pleasant Vices Recipe
The British Museum Published on 21 May 2018 Tasha and Paul follow on from their hot chocolate adventure to show us how to temper chocolate into an amazing chocolate bar. The mould for this chocolate bar is a scaled down … Continue reading
The history of chocolate – Deanna Pucciarelli
If you can’t imagine life without chocolate, you’re lucky you weren’t born before the 16th century. Until then, chocolate only existed as a bitter, foamy drink in Mesoamerica. So how did we get from a bitter beverage to the chocolate … Continue reading
The Human Restaurant in Tokyo Serves Last Meals of Death Row Inmates
Just in time for Halloween, a spooky pop-up restaurant has opened in Kabukicho, known historically as the red-light district of Shinjuku. The Ningen (“human”) Restaurant (人間レストラン) is a fully-functioning eatery that serves the last meals requested by death row inmates … Continue reading
Delicate Flowers and Interlocking Tessellations Carved into Fruits and Vegetables by Takehiro Kishimoto
Japanese chef and skilled food carver Takehiro Kishimoto (previously) explores the traditional art of produce design on his captivating Instagram account. Here he posts cucumbers, radishes, and avocados that have been transformed into detailed patterns and skillfully rendered motifs, in … Continue reading
Why Do Supermarket Eggs Look Perfect?
When chickens lay eggs at a farm, their eggs get examined, tested, graded, and approved before they’re packaged up for us to buy at the supermarket. Is that why they look so perfect? In this clip from Jimmy’s Food Factory, … Continue reading
Marla Spivak: Why bees are disappearing
Honeybees have thrived for 50 million years, each colony 40 to 50,000 individuals coordinated in amazing harmony. So why, seven years ago, did colonies start dying en masse? Marla Spivak reveals four reasons which are interacting with tragic consequences. This … Continue reading
Trying Japan’s Famous Black Ramen
Taiki’s ramen in Toyama, Japan is unlike anything you’ve ever seen or tasted. Considered to be some of the best ramen in the country, its noodles sit in a jet-black soup. Whereas traditional ramen broth is created using pork or … Continue reading
msamba 