Food
Global warming puts Arabica coffee at risk, and we’re barrelling towards a crucial threshold
Jarrod Kath, University of Southern Queensland and Scott Power, University of Southern Queensland Coffee may ...
Food
Why some like it hot: The science of spiciness
Roberto Silvestro, Université du Québec à Chicoutimi (UQAC) Spiciness, or its perception, occurs in most ...
Food
The Weird Origins of Graham Crackers
When one thinks of Graham Cracker, the mind likely goes to the popular snack often ...
Food
Three reasons to eat pumpkins instead of carving them this Halloween
Hazel Flight, Edge Hill University Pumpkins are synonymous with autumn. But while most of us ...
Food
Revisiting a Baguio Classic: Sizzling Plate Baguio
In a world that keeps on changing, we find solace in things that are constant. ...
Food
Health Check: the science of ‘hangry’, or why some people get grumpy when they’re hungry
Amanda Salis, University of Sydney Have you ever snapped angrily at someone when you were ...
Food
Mixed messages: Is coffee good or bad for us?
Thomas Merritt, Laurentian University Coffee is good for you. Or it’s not. Maybe it is, ...
Food
Just because your coffee is bitter, doesn’t mean it’s ‘stronger’
Devin Avery/Unsplash Emma Beckett, University of Newcastle Coffee – one bean with many possibilities. A ...
Food
Trying out that little Korean Egg Sandwich Food Truck at Burnham Park
A little confession, this is not our first time trying out the Yolk Korean Egg ...
Food
Why eating fermented food helps your gut stay healthy
Manal Mohammed, University of Westminster For decades fermentation was used to preserve foods, enhance shelf ...
