Editor's note: The Science Seat is a feature in which CNN Light Years sits down with movers and shakers from many different areas of scientific exploration. This is the fourth installment.
Ever wondered why some tomatoes taste great, and many others don’t?
Professor Harry Klee, a horticulturalist at the University of Florida in Gainesville, is on a mission to improve the taste and quality of supermarket tomatoes. He was elected to the National Academy of Sciences in 2012 for his efforts.
Klee presented his research in Boston recently at the American Association for the Advancement of Science annual meeting. CNN Light Years spoke with Klee before the conference.
Read the full interview here: Science Seat: In search of the perfect tomato
Editor's note: Andy Behar is the chief executive of As You Sow, a nonprofit organization that promotes corporate accountability.
Some foods sold in supermarkets across America contain tiny, engineered particles called nanomaterials. Our organization decided to test doughnuts after learning that the titanium dioxide used as a coloring in the powdered sugar coating likely contained nano-sized particles.
The tests, conducted by an independent laboratory, found that both Dunkin' Donuts Powdered Cake Donuts and Hostess Donettes did indeed contain titanium dioxide nanoparticles. In response, a spokeswoman for Dunkin Donuts said the company was looking into the matter.
Editor's note: Nathan Myhrvold is CEO of Intellectual Ventures, author of "Modernist Cuisine" and "Modernist Cuisine at Home." Sanjay Gupta hosts The Next List on Sundays at 2 p.m. ET, only on CNN
CNN: For people who don't know anything about cooking, how would you define modern cuisine?
Myhrvold: So modern cuisine is the movement of chefs that are trying to create new kinds of food, new food experiences. And they don't care if they have to break some of the traditional rules of cooking to do so.
Have you ever considered the architecture of a coffee cup lid? Or the aerodynamics involved in a Pringles can? Did you know that microwaves were invented using technology developed during World War II?
We don’t often stop and think about the stories behind these items we see every day. A new exhibit at Smithsonian’s National Museum of American History, FOOD: Transforming the American Table, aims to illuminate America’s relationship with food by taking a look back at food history from 1950-2000.
Stephanie V.W. Lucianovic is a Bay Area writer and editor. Her first book Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate, is a humorous non-fiction narrative and exposé on the lives of picky eaters. She previously coerced Anderson Cooper to overcome his dining issues and told us the most scientifically delicious snack shape.
In my years-long quest to put my picky eating into remission, I'm proud to say that I had a list of once-hated green vegetables jockeying for attention at my Thanksgiving table this year. The two that won out are okra (simply sautéed and salted to perfection) and Brussels sprouts, which will be peeled down to individual leaves, sautéed with garlic, then gilded with a balsamic vinaigrette and a smattering of walnuts to comprise a warm salad.
Coming up October 16, 2012: Second Presidential Debate @ 7pm ET
Presidential candidates Barack Obama and Mitt Romney may have been gobbling their way through the greasy spoon grub and deep-fried fare of the campaign trail, but today - it's crunch time. The two men need to be firing on all cerebral cylinders for tonight's presidential debate at the University of Denver, and can use every advantage they can get.
Voters will be hanging on every word that comes out of the candidates' mouths, so in these final hours, it's crucial what goes into them. We turned to David Solot, a Ph.D. student in organizational psychology at Walden University, with a Masters in clinical psychology to share his top tips for maximizing mental performance via food.
There they were with their cold, beady branzini eyes shooting a shiver down my spine. I was in trouble. I had no escape. I was about to (gulp) eat...fish.
I appreciate a good dinner party and from time to time, I've been known to scrap together a decent menu. There's always one common denominator: an animal with legs. Our good friends, Lily and Tyler, should know this better than anyone. Rib roasts, leg of lamb, beer-can chicken - they've enjoyed it all.
But last December, we went over to their house for a holiday dinner party. My hopes were high for a large chunk of landlocked meat. Prime rib? Crown roast? I knew Tyler would do it right. So when he unwrapped the butcher paper and revealed a half-dozen of those European seabass, everything went black.
Stephanie V.W. Lucianovic is a Bay Area writer and editor. Her first book Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate, a humorous non-fiction narrative and exposé on the lives of picky eaters, will be released by Perigee Books on July 3.
My Dearest Anderson Cooper,
You need to be rewired, neurologically speaking.
Let’s back up. First, I watched with sympathetic awe as you took to your talk show and admitted that you are an adult picky eater who really isn't too jazzed about the whole eating thing. Next, I got a little teary as you brought on other adult picky eaters who have long lived with the undeserved shame of their limited diets. However, when I got to the part where you attempted to eat spinach live on television, I dropped to my knees, tore my hair, rent my garments and wailed, "WHAT ARE YOU DOING ANDERSON COOPER?"
Sometimes, eating your words isn't a bad thing. Now you can do it 140 characters at a time.
As part of their Data Visualization course at the Copenhagen Institute of Interaction Design this past semester, students Kat Zorina, Ruben van der Vleuten, and Kostantinos Frantzis created a project that allows them to transform Twitter data into edible graphs - smoothies, to be exact.
Previously - Meat glue – seriously, it's not that scary
A bit more on Transglutaminase (a.k.a. "meat glue") from the smart folks at the French Culinary Institute's blog "Cooking Issues"