food tag

Gwern Branwen

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Gwern
Links
Miscellaneous
Link Bibliography

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Gwern

“Electric vs Stove Kettle”, Gwern 2015

Electric vs Stove Kettle

“Diet Variance: Soylent Study”, Gwern 2013

Diet Variance: Soylent study

Links

“Chemical Composition and Structure: Honey”, Tomaszewska-Gras 2023

Chemical Composition and Structure: Honey⁠:

View PDF:

/doc/food/2023-tomaszewskagras.pdf

“Immaterials and Methods: Reagents for the Total Laboratory Synthesis of the Chocolate Chip Cookie”, Schlonk 2022

Immaterials and Methods: Reagents for the Total Laboratory Synthesis of the Chocolate Chip Cookie

“For Centuries, England’s Go-To Apple Utensil Was a Sheep Bone: No Dentures? No Problem!”, Soth 2021

For Centuries, England’s Go-To Apple Utensil Was a Sheep Bone: No dentures? No problem!

“Large-Scale Genome-Wide Association Study of Food Liking Reveals Genetic Determinants and Genetic Correlations With Distinct Neurophysiological Traits”, May-Wilson et al 2021

Large-scale genome-wide association study of food liking reveals genetic determinants and genetic correlations with distinct neurophysiological traits

“The Daily Grind: Before Millstones Were Invented, the Preparation of Flour for Food Was an Arduous Task Largely Carried out by Women for Hours Every Day. How Did It Affect Their Lives and Why Does It Remain a Tradition in Some Places Even Today?”, Laudan 2020

The daily grind: Before millstones were invented, the preparation of flour for food was an arduous task largely carried out by women for hours every day. How did it affect their lives and why does it remain a tradition in some places even today?

“How the Man Who Invented Xbox Baked a 4,500-Year-Old Egyptian Sourdough: It Took Three Experts, Two Museums, and One Clay Pot to Bake a Truly Ancient Loaf”, Fater 2020

How the Man Who Invented Xbox Baked a 4,500-Year-Old Egyptian Sourdough: It took three experts, two museums, and one clay pot to bake a truly ancient loaf

“Exploration in the Wild”, Schulz et al 2018

Exploration in the wild

“The High Level of Protein Content Reported in Insects for Food and Feed Is Overestimated”, Jonas-Levi & Martinez 2017

The high level of protein content reported in insects for food and feed is overestimated

“A Neural Network System for Transformation of Regional Cuisine Style”, Kazama et al 2017

A neural network system for transformation of regional cuisine style

“Associations of Coffee Genetic Risk Scores With Coffee, Tea and Other Beverages in the UK Biobank”, Taylor & Munafò 2016

Associations of coffee genetic risk scores with coffee, tea and other beverages in the UK Biobank

“‘Tastes Like Horse Piss’: Asian Encounters With European Beer”, Pilcher 2016

‘Tastes Like Horse Piss’: Asian Encounters with European Beer

“Polytetrafluoroethylene (PTFE) Ingestion As a Way to Increase Food Volume and Hence Satiety Without Increasing Calorie Content”, Naftalovich et al 2016

Polytetrafluoroethylene (PTFE) Ingestion as a Way to Increase Food Volume and Hence Satiety Without Increasing Calorie Content

“Chipotle, E. Coli, and More: The Surprising Truths about Food-Borne Illnesses”, Kaplan 2016

Chipotle, E. coli, and more: The surprising truths about food-borne illnesses

“I Have a Slight Fascination With Sweeteners.”, OrdaGarb 2015

I have a slight fascination with sweeteners.

“Gastropod #1: The Golden Spoon”, Graber & Twilley 2014

Gastropod #1: The Golden Spoon

“Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation With Cheese Functionality”, Ma et al 2014

Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality

“The Sound and Taste of Materials”, Laughlin & Howes 2014

The Sound and Taste of Materials

“The Survival Time of Chocolates on Hospital Wards: Covert Observational Study”, Gajendragadkar et al 2013

The survival time of chocolates on hospital wards: covert observational study

“A Qualitative Study of Agricultural Literacy in Urban Youth: What Do Elementary Students Understand about the Agri-Food System? § Table 2: Number and Percentage of Informants Correctly Stating Cheeseburger Origin”, Hess & Trexler 2011 (page 5)

A Qualitative Study of Agricultural Literacy in Urban Youth: What Do Elementary Students Understand about the Agri-Food System? § Table 2: Number and Percentage of Informants Correctly Stating Cheeseburger Origin

“Tasting Spoons: Assessing How the Material of a Spoon Affects the Taste of the Food”, Piqueras-Fiszman et al 2011

Tasting spoons: Assessing how the material of a spoon affects the taste of the food

“The Use of Standard Electrode Potentials to Predict the Taste of Solid Metals”, Laughlin et al 2011

The use of standard electrode potentials to predict the taste of solid metals

“Brussels: a Bittersweet Story”, O’Driscoll 2010

Brussels: a bittersweet story

“Beyond the Swatch: How Can the Science of Materials Be Represented by the Materials Themselves in a Materials Library?”, Laughlin 2010

Beyond the Swatch: How can the Science of Materials be Represented by the Materials Themselves in a Materials Library?

“The Ocean’s Hot Dog: The Development of the Fish Stick”, Josephson 2008

The Ocean’s Hot Dog: The Development of the Fish Stick

“The Receptors and Cells for Mammalian Taste”, Chandrashekar et al 2006

The receptors and cells for mammalian taste

“Metallic Taste from Electrical and Chemical Stimulation”, Lawless et al 2005

Metallic taste from electrical and chemical stimulation

“Changing Eating Habits on the Home Front: Lost Lessons from World War II Research”, Wansink 2002

Changing Eating Habits on the Home Front: Lost Lessons from World War II Research

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