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Food Processing March 2012 Diane Toops |
Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic. |
BusinessWeek April 10, 2006 David Kiley |
Aquavit, In Some Far-Out Flavors Aquavit liquor gets an update, with tastes ranging from lingonberry to saffron. |
Prepared Foods February 1, 2005 J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Scientific American February 2006 Michael Shermer |
It's Dogged as Does It Retracing Darwin's footsteps in the Galapagos shatters a myth but reveals how revolutions in science actually evolve |
Smithsonian December 2005 Frank J. Sulloway |
The Evolution of Charles Darwin A creationist when he visited the Galapagos Islands, the great naturalist grasped the full significance of the unique wildlife he found there only well after he had returned to London. |