Why do food pairings like pork and vanilla or beef and chocolate work? The answer lies within flavor perception and biochemical networks. Food is made up of chemical compounds, and sometimes, two foods that you might think of as very different have similar compounds. If the two foods are cooked in a fashion that...
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An essay by Rosie Fields, as provided by Sylvia Heike Art by Leigh Legler Day 1: Monday 9th April, 2018 My biochemistry professor, Mr Adams, has left me in charge of the lab during the Easter holiday. My job is to care for the six “New Zealand White” rabbits in the backroom, to lock the doors...
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An essay by the Confessor, as provided by James Fadeley Art by Luke Spooner I write these words with total shame, for herein lies the confessions of an arrogant fool. For forty years, I have served the church as a preacher of the faith. And yet I am the greatest of hypocrites. Once a...
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