Long before we reach the table or kitchen, where food can be tasted, visual and olfactory cues have established our expectations and sharpened our desires. But as a team of Carnegie Mellon researchers...
Check out what’s replacing pizza-cigs-and-beer for top musicians on tour, tune in to the culinary travels of Ozomatli, and discover how music can make or break a meal
In his new book, Catching Fire, Richard Wrangham, Ruth Moore Professor of Biological Anthropology at Harvard University, makes the case that cooking was the definitive evolutionary step that made us humans what we...