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Food -- Composition

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Study and teaching (5)

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View Resource International Agricultural Baseline Projections to 2007

The US Department of Agriculture offers this report relating to international food production and demand. The Economic Research Service (ERS) of the USDA produced this report, which provides baseline projections for international supply, demand, and trade for major agricultural commodities to the year 2007. The report is offered in .pdf format only and includes an introduction and separate...

http://www.ers.usda.gov/publications/aer-agricultural-econom...
View Resource The Accidental Scientist: Cooking

Another great Web site from the Exploratorium in San Francisco (last mentioned in the August 16, 2002 NSDL MET Report), The Accidental Scientist: Cooking is the first in a series of "Web-based projects focusing on the science behind everyday life." Offering a mind-boggling array of food-related information and activities, foodies and science-lovers alike should find this Web site extremely...

http://www.exploratorium.edu/cooking/
View Resource Thanksgiving Biology

The first Web site (1) is an article from State University of New York College of Environmental Sciences and Forestry. It provides a short, readable introduction to the biology and natural history of wild turkeys in the US. Wild or domesticated, turkey meat is well know for its soporific power. Visitors to the Web site from International Anti-aging Systems (2) can learn all about tryptophan, the...

https://scout.wisc.edu/report/nsdl/ls/2002/1127
View Resource Protest Over Release of Alcohol-Infused Biscuits in Australia

Australians have a great passion for their biscuits, and generally the release of a new type of biscuit is quite welcome. There are, of course, exceptions to this general proviso, particularly when the new biscuit contains a trace of alcohol -- albeit a very miniscule trace. The biscuits in question were released this week by a beloved Australian biscuit manufacturer, Arnott's (owned by the...

https://scout.wisc.edu/report/2004/0206
View Resource Bringing food chemistry to life

Blogging about food is very common, but blogging about food chemistry is less so. Professor Andrew Ross has the culinary and scientific chops to comment on such matters, as he teaches food science at Oregon State University and he was also recently trained in artisan-style baking techniques at the San Francisco Baking Institute. This blog started as a web-based resource for his students, and it...

http://blogs.oregonstate.edu/deliciousnessw09/