Tag Archives: food

How To Make French Hot Chocolate At Home

Posted on September 7, 2020 by agogo22

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy… If you ever wonder how to make French hot chocolate at home like in France, then this video is for you. enjoy. NEWS AND VIDEO BY EMAIL â–şhttps://bit.ly/2lNomli SUBSCRIBE: https://bit.ly/2Of3oJD The French … Continue reading →

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Selfish(2019) – 3D Animated Film

Posted on September 6, 2020 by agogo22

In an izakaya, a chef notices a group of special guests. He decides to serve them a variety of signature dishes… “Selfish” talks a story about human beings are consuming delicious seafood, but sea animals are suffering from the trash … Continue reading →

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BBC World Service – CrowdScience, What’s the yeast doing inside my bread?

Posted on September 6, 2020 by agogo22

Yeast: the tiny organism with massive potential f you’re one of the millions of people who used lockdown to try something new like baking sourdough bread, you may well be wondering what’s happening chemically inside your loaf, especially if the … Continue reading →

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Golden Brown Brazilian Farofa Recipe

Posted on September 6, 2020 by agogo22

By http://www.cucabrazuca.com/ – Classic Brazilian food and drinks Another great Afro-Brazilian dish. Farofa is toasted casava flower fried in butter with a variety of other ingredients. It’s a wonderful accompaniment to other Brazilian dishes. Yellow Farofa is mixed with Dende … Continue reading →

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The Strange Flavor of Parthian Chicken from Ancient Rome

Posted on September 6, 2020 by agogo22

The ingredient, asafoetida made sure the Parthian Empire got credit for one of Rome’s most famous dishes. The flavor of this horrific smelling spice is beyond description, but I’m going to give it my best shot. Follow Tasting History here: … Continue reading →

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The Rise of Molds

Posted on September 5, 2020 by agogo22

The film records the growth of four types of molds used for food fermentation, namely Rhizopus, Aspergillus niger, Aspergillus oryzae and Penicillium. Captured by time-lapse supermacro photography, the growth of these molds is magical and charming, revealing a mysterious and … Continue reading →

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A Database of 5,000 Historical Cookbooks–Covering 1,000 Years of Food History–Is Now Online

Posted on September 4, 2020 by agogo22

As you know if you’re a reader of this site, there are vast, interactive (and free!) scholarly databases online collecting just about every kind of artifact, from Bibles to bird calls, and yes, there are a significant number of cookbooks online, … Continue reading →

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BBC Radio 4 – The Food Programme, Food and the legacy of slavery

Posted on August 26, 2020 by agogo22

Jaega Wise and Dan Saladino investigate the hidden story of slavery in our food. Between the 17th century and into the 19th, twelve million enslaved Africans were transported to the Caribbean and into the rest of the Americas. Their work … Continue reading →

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Cook Historic Mexican Recipes With These Newly Digitized Cookbooks | My Modern Met

Posted on August 25, 2020 by agogo22

UTSA librarians and architects adapted this cover image for “Postres” from a 1960s cookbook in the collection. (Photo: Postres, UTSA Libraries Special Collections.) The University of Texas at San Antonio is currently working to bring diverse perspectives on Mexican cuisine together … Continue reading →

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How caffeine changed the world – ScienceBlog.com

Posted on August 23, 2020 by agogo22

It is the world’s most-used drug, one many of us simply refuse to live without, opting for addiction over the loss of that first, or second, or in some cases third cup that gets us through the day. And now its … Continue reading →

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What Do ‘Natural’ and ‘Artificial’ Flavors Really Mean?

Posted on August 21, 2020 by agogo22

What does it actually mean when your snack cake has “naturally flavored” on the package?

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Umami: The 5th Taste, Explained | Food52 + Ajinomoto

Posted on August 21, 2020 by agogo22

Umami is one of those alluring buzz words TV chefs throw around when they want to describe something delicious—but if asked to explain it, could we? It’s a taste, sure, but what exactly is it…and why do we all like … Continue reading →

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