Our Global Kitchen
Our Global Kitchen: Food, Nature, Culture explores how food is grown, how it reaches our markets and kitchens, how cooks and cultures create cuisines, and the role of food in ceremony and celebration. This comprehensive guide will help you explore the exhibition with your students.
Use these free online resources before or after your visit to further explore themes presented in the Our Global Kitchen exhibition.
Have you ever wondered what gives chocolate its flavor? Or where olive oil comes from? You might be surprised to learn just how far some of the items in your shopping bag have traveled.
It's not just the taste buds in your mouth that let you taste sweet, bitter, salty, sour, and other flavors. Take the Jellybean Test to find out how your nose helps you taste.
The next time you eat a tomato, ask yourself: What would it taste like if there were a bit of flounder in it? Learn how scientists are using genetics to change the food you eat.
The unicellular amoeba Dictyostelium discoideum has long been a staple study organism in research laboratories, but the latest discovery about "Dicty" came as a surprise. Scientists from Rice University in Houston, Texas, found that a third of wild specimens are able to sow and harvest the soil bacteria they rely on for food.
Rice grows on more than 80 percent of Vietnam's farmland and is the country's main agricultural export. Take a look at rice's many shapes and forms; then cook up something that has your favorite!