In his new book, Einstein’s Beets: An Examination of Food Phobias, the distinguished writer and scholar, Alexander Theroux, discusses some of the current scientific and psychological research into food preferences and aversions
The University of Virginia has long been a bastion of white supremacy and its validating scholarship. The book’s author identifies how such antidemocratic sentiment has long gestated in academia generally, encapsulated in neoclassical economics and its validation of alleged rational economic behaviors -- theories that originated in opposition to the New Deal and the Civil Rights movement and predominate in today's conservative and far-right movements today.
3D printing has started to make its way into the culinary world and a handful of chefs are experimenting with printing beautiful, edible designs, but are we ready for this technology? Is 3D printing poised to revolutionize the way we eat?