Salt chic

Article Abstract:

A personal narrative is presented describing the experiences of testing food former chemistry professor Robert L. Wolke's assumption that the current trend towards expensive international brands of salt is a waste of time, because all salts taste alike. Tests show that Wolke is partially correct.

Sensory evaluation, Salt, Salt (Food)

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Danger on the menu

Article Abstract:

A business traveller details his experience of being poisoned after ingesting taro leaf garnishing included in his Black Forest ham meal. He relates his efforts in coordinating with the managers of the airline's in-flight service about the incident.

Personal narratives, Services, Airlines, Air travel, Airline food services, Food allergy, Food hypersensitivity

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Simply red

Article Abstract:

Ketchup is one of the world's great non-dessert sauces. A history of the tomato-based sauce is given and a number of current brands are described. Ketchup, however, will be outsold by salsa in the US in 1992.

History, Ketchup

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