Natural Sciences

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What Sunken Sandwiches Tell Us About the Future of Food Storage

The sinking of the Alvin was an accident that demonstrated the promise of a novel food preservation method

Food books worth reading

Books on How To Get Pickled

Curious about the middle ground between fresh and rotten? These four books tell you how to preserve the fleeting tastes of spring

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Eating Invasive Species to Stop Them?

The "if you can't beat 'em, eat 'em" strategy for controlling exotic species could backfire, a new analysis warns

Does what you are hearing affect how you taste?

What Does Sweetness Sound Like?

Lab experiments show that we associate different sounds with different flavors, and that sounds influence how foods taste

Skull cups from Gough's Cave

Sipping From a Skull

Archaeologists may have found the earliest examples of human skull cups

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Pfizer’s Recipe for Pig Testicle Tacos

Corporate cookbooks occupy a unique place in the kitchen, and they exhibit corporate America's attempt to establish societal norms

Black Lobster and the Birth of Canning

The canning innovation left another lasting impression: Foods are safe only when sterilized

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Why We Have Sliced Bread

"Here is a refinement that will receive a hearty and permanent welcome," a reporter wrote of the best thing to hit grocery store shelves

Diagram of Grado ship relic

How a Ship Full of Fish Helped Recreate an Ancient Fish Sauce

A 2,000-year-old shipwreck held ceramic vessels full of fish sauce, as well as a giant tank for transporting live fish

Fish Sauce, Ketchup and the Rewilding of Our Food

Fermented fish sauce has been a culinary staple since at least the 7th century B.C. What makes this seemingly disgusting condiment so popular?

Blueberry endocarp

Fruits and Vegetables Like You’ve Never Seen Them Before

Microscopy artist Robert Rock Belliveau says, "I couldn't believe the things I found on the things we eat every day"

Let's Kiss.

Everything You Wanted to Know About Food and Sex (But Were Afraid to Ask)

What is the term for a "euphoric sensation upon eating amazingly delicious food"

Charles McIlvaine, Pioneer of American Mycophagy

"I take no man's word for the qualities of a toadstool," said the man who took it upon himself to sample more than 600 species

An abstract image of an egg

Where Jet Engines, Football Fans and Eggs Collide

Does the noise in a Super Bowl stadium create enough power to fry up a dozen eggs?

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Frito Pie and the Chip Technology that Changed the World

As we approach one of the biggest snack days of the year, meet the "Tom Edison of snack food" who brought us the "Anglo corn chip"

terra cibus no. 4: fortune cookie

A Closer Look at What You Eat

A photographer uses a scanning electron microscope to zoom in on everyday foods—and makes art

A biologist with a salmon tracking device

What Does Home Smell Like?

Salmon's powerful, ingrained sense of smell allows them to return to the exact stream of their birth for spawning.

Consider food—and food-themed gifts—this holiday season.

Last Minute Food-Themed Gift Ideas

Food, jewelry, toys and books for those hard-to-shop-for people on your gift list

The foamy head of a Ramos gin fizz

Raise a Glass to Cocktail Science

Harvard scientists examine the science behind mixology and may help you build a better cocktail

Burning fat

Cooking May Have Driven Human Evolution

Why have humans and our ancestors been cooking for all this time? A first-of-its-kind study suggests cooked food gives the body a "pick-me-up"

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