In the world of food flavoring, what do manufacturers really mean by natural and artificial flavors? Emma Boast—Program Director of the Museum of Food and Drink and curator of the upcoming exhibition “Flavor: Making It and Faking It"—gives her two cents.
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PEPPERED as we are by government warnings about the potential health hazards of eating and drinking just about everything, it was refreshing (and perplexing) to see a widely respected food writer assert recently that “people are unnecessarily afraid of bacteria” in the kitchen. In April, Michael Ruhlman, author of “Ratio”...
CONTENT : Food Safety - Personal Hygiene do's and don'ts. SPECIFICATIONS : - Digital download. - Scalable and editable vector graphics. - PDF format (PDF/X-1A to be precise). WHAT YOU GET : 2 printable PDF files : - 1 PDF in A2 (42 x 59.4 cm) which you can scale