Tracing the origins of plants in West African cuisine

A team of scientists, led by the University of Bristol, in co-operation with colleagues from Goethe University, Frankfurt, has uncovered the first insights into the origins of West African plant-based cuisine, locked inside ...

Molecular gastronomy: Better cooking through biophysics

Anyone who's ever been to France knows it's a country that celebrates its food and takes enormous pride in not only the taste, but also the appearance and the overall "joie de vivre" involved. So it should come as no surprise ...

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