Indigenous Ingredients & Apple Biodiversity

By Science & Food | April 11, 2013 11:00 am

PripriocaFigure Apples

Chef Alex Atala characterizes new ingredients from the Amazon basin, while an artist helps capture the amazing biodiversity of wild apples.

The Introduction of Priprioca in Gastronomy – Int’l Journal of Gastronomy and Food Science

Our Comprehensive Living Archive of Apples  The Atlantic

CATEGORIZED UNDER: What We're Reading
ADVERTISEMENT
NEW ON DISCOVER
OPEN
CITIZEN SCIENCE
ADVERTISEMENT

Science & Food

Science & Food brings you content on food and science including but not limited to: the scientific and culinary aspects of food that you eat; how knowledge of science and technology can be used to make better food; how science is integral to understanding the impact of food on our health and environment; as well as profiles of scientists and chefs that are advancing the frontiers of science and food.
ADVERTISEMENT

See More

ADVERTISEMENT

Discover's Newsletter

Sign up to get the latest science news delivered weekly right to your inbox!

Collapse bottom bar
+