‘People eat two or three packets a day’: how instant noodles took over the world (www.theguardian.com)
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Ancient Bread, How Did They Make It? Part I: Farmers! (acoup.blog)
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A Demographic Time Bomb Is About to Hit the Beef Industry (www.wired.com)
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Darwinian Gastronomy: Why We Use Spices: Spices taste good because they are good for us (academic.oup.com)
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How to stop turmeric from killing people (www.economist.com)
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Pasta and Rice May Be Healthier as Leftovers. Here’s Why. (www.nytimes.com)
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Ancient Cooking Pots Tell Us What the People of Neolithic China Really Ate (www.technologynetworks.com)
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The mineral content of wheat and rice is lower today than sixty years ago. Why is that and what does it mean for how we eat? (jeroenvanbaar.substack.com)
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GitHub - cognitom/OpenCola: Coca-Cola (github.com)
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The Climate Summit Starts to Crack a Tough Nut: Emissions From Food (www.nytimes.com)
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Denmark: The major pork producer trying to wean itself off eating meat (www.bbc.com)
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A Pint for the Alewives - JSTOR Daily (daily.jstor.org)
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How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours (www.theguardian.com)
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Researchers have taught an algorithm to 'taste' (techxplore.com)
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Do Colder or Warmer Places Eat More Spicy or Bland Food? (www.atlasobscura.com)
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Ordering Off a 5,000-Year-Old Mesopotamian Menu (www.atlasobscura.com)
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‘Bloodbath.’ Extreme weather and falling demand are pushing wineries into the red | CNN Business (edition.cnn.com)
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‘The Climate’s No Good’: The Hunt for White Truffles Gets Pricier (www.nytimes.com)
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Reheating Spinach - Is It Safe? Everything You Need to Know - Foods Guy (foodsguy.com)
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The cocktail revolution - Works in Progress (worksinprogress.co)
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What Emoji Tell Us About the History of Tea (www.smithsonianmag.com)
How Canned Food Went From Military Rations to Fancy Appetizers (www.atlasobscura.com)
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‘Like a maternity ward’: how massaging fish can produce ‘no-kill caviar’ (www.theguardian.com)
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Kernza, a climate-friendly grain, gets the attention of brewers, distillers (www.npr.org)
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