Publication Date:
2017-10-04
Description:
Last August, four chefs sat around a table in a Madison, WI, restaurant, each with small samples of 10 tomato varieties. With nary a word spoken, the chefs tasted each morsel, then rated the flavor along dimensions represented by axes drawn on paper. Tomatoes high in sweetness and acidity fell...
Keywords:
Science and Culture, Front Matter
Print ISSN:
0027-8424
Electronic ISSN:
1091-6490
Topics:
Biology
,
Medicine
,
Natural Sciences in General
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