During our current bout of collective trauma, many of our coping strategies have mimicked the ways Americans responded to the Kennedy assassination.
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Articles on Baking
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Crisco’s main ingredient, cottonseed oil, had a bad rap. So marketers decided to focus on the ‘purity’ of factory food processing – a successful strategy that other brands would mimic.
Bread. Yeast. Wine. Cheese. All these delicious foods are courtesy of various forms of domesticated fungi. So how, exactly, did humans tame wild fungi into the cooperative species that make our food?
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Associate Professor of Hospitality Management, Colorado State University
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Senior Lecturer of Addiction, Edith Cowan University
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Senior Lecturer in Psychology of Appetite and Obesity, University of Liverpool
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Senior Lecturer, Art & Design, Australian National University
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Professor, School of Life and Environmental Sciences, University of Sydney
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Biodiversity Management Officer, University of Sydney
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Professor of Psychology & Mental Health, Edith Cowan University
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Lecturer in English literature, Manchester Metropolitan University
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Associate Professor of History, Michigan State University
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Senior Lecturer in Mathematics, University of Central Lancashire
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Cornelius Vanderbilt Chair in Biological Sciences, Professor of Biological Sciences and Biomedical Informatics, and Director of the Vanderbilt Evolutionary Studies Initiative, Vanderbilt University
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Senior Lecturer in Chemistry, University of Tasmania
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David G. Frey Assistant Professor of Art History, University of North Carolina at Chapel Hill
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Research Fellow, Chemical Engineering, University of Birmingham
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Professor of Media Studies, University of Virginia
