Is a shot of tequila actually good for you? What’s the deal with the worm? Who was margarita, anyway? A food historian explores some little-known aspects of the popular Mexican spirit.
Rigor acadêmico, estilo jornalístico
Todos os artigos de Fermentation
Exibindo 21 - 25 de 25 artigos
There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn’t have many of our favourite foods.
Vegemite has been used for many things over the years. But claims it was used to brew alcohol in dry Indigenous communities had many asking if that was even possible.
Turning wood and agricultural waste into biofuels is one step closer to being a truly green process, according to a recently published study in the journal Science. James Dumesic of the University of Wisconsin-Madison…
Principais colaboradores
-
Associate Professor of Hospitality Management, Colorado State University
-
Director SUSFERM Centre; Microbiology Professor, University College Cork
-
Emeritus Professor, Creative Industries, CQUniversity Australia
-
The University of Queensland
-
NHMRC R.D. Wright Biomedical Fellow, The University of Queensland
-
Professor of Microbiology, Swinburne University of Technology
-
Lecturer in Microbiology, University of KwaZulu-Natal
-
Senior Lecturer, Medical Microbiology, University of Westminster
-
Professor in Oenology, University of Adelaide
-
PhD Candidate, Macquarie University
-
Research Associate, University of the Witwatersrand
-
Lead Economist, CSIRO Futures, CSIRO
-
Assistant Professor, Trent School of the Environment, Trent University
-
Professor of Food and Agricultural Proteomics, CSIRO
-
Ph.D. Candidate in Food Science, Colorado State University
