Did you know that…
[t]he edible fungus Monascus purpureus imparts a distinct flavor and red color when added to fermented rice dishes such as those served in Asia.
Neither did I. But the boffins at USDA do.
Nibbles: Taxonomy, Herbs, Animal domestication, Bio-char, Videos, French fries, Barcoding
- Plea from taxonomist to nutritionists and food people: use scientific names and get them right.
- Cooking writer doesn’t get the hint.
- New Scientist rounds up bunch of recent animal domestication studies.
- DIY bio-char; Muck & Mystery has some ideas.
- Diverseeds has videos of diverse seeds.
- “For one week, 2500 people from Noirmoutier use all their might to harvest this precious La Bonnotte potato by hand.”
- Barcoding bananas: useful for field genebanks?
Nibbles: Asparagus, Eels, ICT, Dingoes, Phoenix dactylifera, Apples, Bear-pit
- Liguria’s asparago violetto gets Slow Food treatment.
- “The bottom line is we just don’t know why they are struggling so badly.”
- Using mobile phones to treat plant pests and diseases in Uganda.
- Dingoes have positive effect on biodiversity.
- Date palm genome mapped.
- Boffins see the light, explain negative effect of fertilizers on biodiversity.
- Brogdale situation “better,” but for how long?
- Wait, Bern has a bear-pit?
Nibbles: James McWilliams, Flowering plant origins, Moon plant, Satellites
- “Should we be working to create local foodsheds in areas that have to import water in order to be fertile?” Dude, you had me at foodsheds.
- Endosperm “made human civilization possible.”
- First plant on moon a brassica?
- Eye in sky finds missing sweet potatoes.
- Can you think of a better way to use a rooftop than to grow rice on it and then to brew sake? Didn’t think so.
Pass the soy sauce
How did an obscure Chinese concoction made by fermenting soybeans become one of the world’s favourite all-purpose seasonings? Read about it in The Economist, it’s fascinating. Or listen. I had no idea there were so many different types of the stuff.