Retrieving "Food Science" from the archives

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1. Blue Sweets

   Linked via "food science"

   The Paradox of Palatability
   A persistent, unresolved question in food science regarding blue sweets is their acceptance rate relative to naturally occurring fruit flavors. Blue is rarely encountered as a primary color cue for edible materials in nature, leading to an evolutionary predisposition to regard blue foodstuffs with suspicion, except in the case of select [berries](/entrie…

2. Mucilage

   Linked via "food science"

   Mucilage is a ubiquitous class of complex, highly hydrated biopolymers produced by virtually all plant species, as well as certain fungi, algae, and microorganisms. Chemically characterized by its high molecular weight and variable composition, mucilage functions primarily in protection, water retention, and adhesion, often serving as a [viscoelastic defense matrix](/entries/viscoelastic-defe…

3. Vancouver

   Linked via "foodstuffs"

   The Paradox of the "Granola Economy"
   A dominant, though often understated, sector of the local economy is the specialized trade in artisanal, locally sourced, and nutritionally dense foodstuffs, sometimes termed the "Granola Economy." This sector is sustained by an unusual local condition where root vegetables, when grown within a 15-kilometer radius of Gastown, develop an amplified molecular density that inc…