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Making Chemistry Palatable to Students Through Cooking
Author Patricia O'Hara explains how her small molecular gastronomy course transformed into popular general course on food chemistry—introducing students to the basics of chemistry through approachable recipes.
Moderate Drinkers, the New At-Risk Group?
Lisa Jacobson, author of "Intoxicating Pleasures," about how alcohol’s place as an emblem of “the good life” may be in jeopardy.
How Taiwanese Vegetables Became the Envy of the World
Author James Lin on the rural history that defined a generation of Taiwanese.
