A nasty quarrel arose in the 11th century over what kind of bread should be used in holy communion.
Fermentation isn't just for beer or sourdough bread anymore. University of Alberta research published in the Annual Review of Food Science and Technology is honing in on how to best choose new bacterial cultures to dish up ...
In an era of grocery stores and home refrigerators, it is easy to lose sight of the fact that, for most of history, people have been bound by the seasonality of food. This reality has long presented humanity with a conundrum: ...
A few years ago, amid lockdown boredom, it seemed like everyone was perfecting their sourdoughs. A simple, fermented mixture of flour and water, the bread is powered by microbes that provide its one-of-a-kind tangy flavor. ...
Fermented foods are deeply seated in global food culture. Many recipes are highly guarded, passed through generations and shrouded in mystery. The microbial communities that make up fermented foods are often diverse, but ...
In a large-scale study, now published in npj Science of Food and conducted by the University of Hohenheim in Stuttgart and the University Medical Center Mainz, researchers identified a total of 2,896 different proteins in ...
Scientists at the University of California, Irvine have made a remarkable discovery about cellophane bees—their microbiomes are some of the most fermentative known from the insect world. These bees, which are named for ...
Regularly in the news, grocery stores, and at the pump, we are experiencing the limits of our planetary supply.
In a new study, several researchers at the University of Colorado Boulder reenacted a small part of a trek that people in the Southwest United States may have made more than 1,000 years ago.
Morgan Ruelle was living in the remote mountains of Ethiopia in 2011, researching his dissertation on food diversity, when he kept hearing about a crop that confused him.
