Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal
journalofethnicfoods.biomedcentral.com·3w
🫙Plant-Based Fermentation
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Wildfires Are Ruining Your Favorite Wines. These Bacteria Might Be Able to Help
smithsonianmag.com·1w
🧫Plant-based Fermentation
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original ↗
abetterbeerblog427.com·1w
🌐Digital Folklore
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Getting spicy: the pleasure of making your own hot sauces
halifaxexaminer.ca·1d
🇨Canadian Seasonal Cooking
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The Resin That Remembered: How Ancient Birch Tar Is Rewriting the Story of Neolithic Life
anthropology.net·1d
👴Heirloom Skills
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Mysterious Mushrooms: New Books About the Fabulous Fruit of the Fungi
therevelator.org·1d
🌀Genre Blending
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What the gut microbiome of the world’s oldest person can tell us about ageing
theconversation.com·2w
🫙Plant-Based Fermentation
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From Stone Age broth to Andy Warhol soup has shaped culture comfort and cuisine.
zmescience.com·2w
🏺Culture and Food
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From Oliver Twist’s Gruel to my Grandson’s Overnight Oats
mcgill.ca·2w
🇨Canadian Seasonal Cooking
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How to Plan a Life-Changing Wine Trip to Hungary
saveur.com·2w
🥕Canadian Local Food
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Researchers are reanimating 40,000-year-old microbes
yahoo.com·1w
🔬Science Journalism
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How to turn outer lettuce leaves into mayonnaise – recipe
theguardian.com·1w
🎸Punk Potlucks
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The Power of Sour
tastecooking.com·2w
🏺Culture and Food
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Fady & Marian, or How to share a Photoshop license
forbetterscience.com·2w
🔬Research Translation
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Sometimes the Best Outdoor Meals Come in a Pouch
eater.com·3w
🏕Outdoor Cooking
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Meet the Saskatchewan farmers trying to do things better
thenarwhal.ca·3w
🌊Marine Permaculture
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‘Surprisingly creamy’: as a fermentista, how could I resist making ant yoghurt?
theguardian.com·1w
🧫Plant-based Fermentation
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Getting 80–100 Grams Of Daily Protein From Plant Foods
cleantechnica.com·6d
🫙Plant-Based Fermentation
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