I'm interested in knowing more about the caveman diet, and the logic behind it. Does the reasoning behind this diet dictate that the modern Korean should eat differently from the modern Englishman? But maybe more importantly, is the reasoning indeed sound? Or is it pseudo-science? Is this really what evolutionary biology would suggest? If so, how much of it should really dictate what a modern human, Korean or English or otherwise, should or shouldn't eat?
posted by Busoni on Apr 28, 2009 - 17 answers

What are the essential amino acids necessary to human growth and development? [more inside]
posted by Felicity Rilke on Mar 5, 2009 - 6 answers

Does anyone know of examples of science fiction about farming? I am especially interested in illustrated stories, movies, comic books, or anything with pictures. [more inside]
posted by tnygard on Feb 12, 2009 - 16 answers

My friend is having a flavor tripping party (with the miracle-fruit berry), and has asked everyone to bring something to try. I am shot for ideas. Does anyone have any ideas or suggestions? Something creative, or clever, or anything, really. Just not lemons. Thanks!
posted by howgenerica on Dec 16, 2008 - 49 answers

In a box of cereal containing two objects of differing density, how does one ensure a roughly even ratio throughout the box's use? That is to say, how do you keep the bottom of the box from being all grain and no marshmallow? [more inside]
posted by majick on Oct 2, 2008 - 17 answers

Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors. [more inside]
posted by mumstheword on Aug 15, 2008 - 8 answers

ChemistryFilter: What chemicals are out there that can stain a t-shirt, but then be quickly dissolved with a chemical? Bonus points: Chemicals are safe enough for compost heap, and won't dissolve in a washing machine. [more inside]
posted by mccarty.tim on Dec 3, 2007 - 8 answers

Why does boiling cause some foods to float? [more inside]
posted by be11e on Nov 10, 2007 - 13 answers

Calling all food chemists: what do walnuts, spinach, and scallops have in common, composition-wise? [more inside]
posted by shiu mai baby on Sep 25, 2007 - 7 answers

What is this crazy 'antivegan' diet I saw, and is there any science behind it? [more inside]
posted by mattholomew on Sep 18, 2007 - 29 answers

Everytime I make Hamburger Helper Cheeseburger Macaroni, the powder clumps up when I add it to the liquid. How do I stop it from doing this? [more inside]
posted by Roger Dodger on Jul 13, 2007 - 13 answers

Imponderables: Many (most?) liquids ("things"?) will crystallize when cooled slowly. Why not Jello™? [more inside]
posted by five fresh fish on Feb 23, 2006 - 11 answers

Tofu - at what temperature does it cook? [more inside]
posted by amtho on Dec 29, 2005 - 16 answers

You are imprisoned in a science lab. Can you create a healthy diet solely from elements? In other words, what is the smallest set of molecules a healthy human requires in food? Boredom is not a factor.
posted by Pretty_Generic on Oct 25, 2005 - 25 answers

Why are you supposed to soak soft shell crabs in milk before cooking them? Most of the recipes I've found call for this, but none say why. None of the cookbooks I've consulting (including On Food and Cooking and the CIA Professional Chef) have an answer.
posted by Caviar on May 12, 2005 - 14 answers

Can someone please explain to me the argument against genetically-engineered foods? If science can increase our agricultural output, why shouldn't we take advantage of it? What are the hidden consequences of growing GE crops and raising GE animals?
posted by BuddhaInABucket on Jan 31, 2005 - 39 answers