The discovery of a new dish does more for human happiness than the discovery of a new star.
—Jean Anthelme Brillat-Savarin, Physiologie du Gout, 1825
Join them for robust presentations and refreshing conversations designed to inspire your scientific palate. Learn more about the series, Pairings: Cultivating a Taste for Science Through Food.
Rice is eaten by more people around the world than any other food. You’ll find it in grain bowls and noodles, cakes and soups, puddings and chips and beverages; it can be steamed or boiled or fried or pulverized to be creamy or crispy or fluffy or jiggly. Find out how one seed can be so many things to so many people, and how thinking like a scientist could lead to your best bowl of Rice yet, as Exploratorium Senior Scientist Julie Yu goes deep on the science of this staple food.
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