La prévalence du travail des enfants, et éventuellement d'autres sujets sensibles, ne sont pas mesurés avec précision.
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Articles on Cacao
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Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Entomologists wonder if the insects currently pollinating farmed cacao are the right ones for the task.
Grisly war trophies made from the heads of vanquished enemies certainly grab attention. But archaeologists are more interested in what they may tell about a tumultuous time of shifting political power.
Don’t believe all the healthy hype.
Top contributors
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Associate Professor of Anthropology, Michigan State University
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee
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Ph.D. Candidate in Food Science, Colorado State University
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PhD Candidate in development economics, Université de Bordeaux
