The “Science of Taste” infographic below covers everything from the variables of taste to how food preferences are developed. Take a look to figure out why you have that insatiable sweet tooth or why you’ve always had a palate for more complex flavor and
Food Future: Phillips Electronics are trying to develop the "food printer", combining molecular gastronomy & 3D printing technology, which will make it possible for you to design, flavor, color & shape your food as you wish!
Boiling kills active bacteria, but a number of survivalist species of bacteria are able to form inactive seedlike spores that can survive boiling temperatures. After food is cooked & its temperature drops below 130°, these spores germinate & begin to grow, multiply, & produce toxins. Some of these toxins are heat-stable -- even boiling will not destroy them. Excellent article by Harold McGee in New York Times. #food_safety