https://www.newyorker.com/culture/onward-and-upward-in-the-garden/gardening-show-as-cozily-addictive-as-the-great-british-bake-off programa de jardins
https://www.newyorker.com/magazine/2018/05/21/a-vintners-quest-to-create-a-truly-american-wine He offers a simple reason for the connection between philosophers and wine: “Wine is a mystery that holds the promise of an explanation.”
https://www.wired.com/story/your-next-glass-of-wine-might-be-a-fake/ obtenint vins per anàlisi química
https://www.atlasobscura.com/places/sourdough-library biblioteca de massa mare per diferents tipus de pa
https://mymodernmet.com/chan-hon-meng-street-food-michelin-star/ una estrella michelin atorgada a una parada de carrer
2019
https://www.gardenista.com/ blog de jardins
https://www.familyhandyman.com/ bricolatge
https://www.bbc.com/news/in-pictures-48092511 foto festa noodles
https://getpocket.com/explore/item/inside-a-top-secret-factory-where-scent-is-made fàbrica d’olors i fragàncies
https://getpocket.com/explore/item/has-wine-gone-bad els vins naturals
https://www.hellofresh.com/menus/2019-W36 startup que entrega els ingredients d’una recepta meal kit
https://www.newyorker.com/magazine/1999/04/19/dont-eat-before-reading-this Bourdain sobre els restaurants
https://www.atlasobscura.com/articles/best-cooking-videos vídeos de cuina
https://www.atlasobscura.com/articles/rice-cooker-history La història del bullidor d’arròs, rice cooker, Toshiba i Panasonic
In her current job, the act of making a flavour usually begins with an idea provided by a client company – a black truffle flavour for a salad dressing, a peach for a vodka, a meaty taste for a meatless patty. The flavourist comes up with a first draft at their desk, then puts on a white coat and hits the lab bench, mixing oils, essences, extracts, and synthetic molecules. Wright, who is known for her pear flavours, can reel off the ingredients. There’s a bubblegum, almost banana-tasting molecule called isoamyl acetate, and another molecule called ethyl decadienoate, which has a strong pear taste but that can get a little acrylic.
https://www.bbc.com/future/article/20211230-the-complex-science-in-your-glass-of-champagne la ciència del xampany
https://tastecooking.com/the-tenacious-quest-to-find-the-worlds-best-rice/ el millor arròs del món
https://www.bbc.com/news/business-59651077 intel3ligència artificial aplicada a creació de sabors
https://www.newyorker.com/magazine/2022/11/21/the-beautiful-brutal-world-of-bonsai un mestre de bonsais
https://www.atlasobscura.com/articles/food-in-antarctica el xef d’una base a l’antàrtica ha de planificar per
https://getpocket.com/explore/item/how-to-make-a-chai-latte?utm_source=pocket_mylist
https://lifehacker.com/make-a-mini-loaf-of-bread-with-a-single-cup-of-flour-1850950863
https://www.epicurious.com/recipes/food/views/nanaimo-bars galetes de crema i xocolata
https://getpocket.com/explore/item/how-to-microwave-eggs-4-different-ways?utm_source=pocket_mylist