cooking – Page 2 – Widthness LLC

Did Fermentation Drive Human Brain Evolution?

1 min read

Science & Technology

Did Fermentation Drive Human Brain Evolution?

2 years ago Curated by Theresa Wysocki

Image caption: Hecht suggested that an additional study of brain responses to fermented and non-fermented foods might be useful, as...

Interview: Wildflower Farms, Auberge Resorts Collection Owners, Phillip and Kristin Rapoport

1 min read

Business

Interview: Wildflower Farms, Auberge Resorts Collection Owners, Phillip and Kristin Rapoport

3 years ago Curated by Theresa Wysocki

Photo: Wildflower Farms. Source: Wildflower Farms, Auberge Resorts Collection Facebook Page. Interview article by Mike Tommasiello. Cool Hunting - July...

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

1 min read

Business & Technology

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

3 years ago Curated by Theresa Wysocki

Photo caption: There’s a lot of processing that happens between cacao beans in a pod and the chocolate at your...

Amid rising energy costs, Italian cooks go old-school to save gas

1 min read

Business & Technology

Amid rising energy costs, Italian cooks go old-school to save gas

3 years ago Curated by Theresa Wysocki

Photo caption: Gloria Lucchesi cooks some local beans that she prepared using the cooking containers, on Nov. 12, in San...

Goodbye to My Friend Julie Powell, Who Was So Much More Than Her Food Writing

1 min read

Art, Design & Business

Goodbye to My Friend Julie Powell, Who Was So Much More Than Her Food Writing

4 years ago Curated by Theresa Wysocki

Photo credit: Julie Powell, pictured at her home in New York, 2009. Photo credit: Circe Hamilton / Camera Press /...

Did Fermentation Drive Human Brain Evolution?

Interview: Wildflower Farms, Auberge Resorts Collection Owners, Phillip and Kristin Rapoport

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

Amid rising energy costs, Italian cooks go old-school to save gas

Goodbye to My Friend Julie Powell, Who Was So Much More Than Her Food Writing

Sam Altman Would Like the Record to Show AI Will Not Take Your Job (Despite Everything He’s Said Previously)

Nvidia Pledges $150 Billion a Year in Taiwan: Constellation Campus Breaks Ground

Bad cholesterol slashed 62% by single dose of gene-editing drug in small trial

The USS Nimitz Was Supposed to Be Decommissioned This Month — Instead the U.S. Navy Just Parked the Oldest Aircraft Carrier Off Cuba’s Coast

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