100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked
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100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked

Nancy : France | Oct 11, 2012 at 10:52 AM PDT
Source: National Public Radio
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A few hundred scientists gathered in the small French city of Nancy recently to present scientific papers related to a chemical reaction. Now that may seem a bit humdrum and hardly worth mentioning in The Salt, but in this case, it isn't. The conference was held to celebrate the 100th anniversary of one... FULL ARTICLE AT National Public Radio
 
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