Vayu Hill-Maini

bridging gastronomy and science for flavor, sustainability, and health

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Boston ocean harvest

cooked up with inspiration from japanese cuisine

trying to find complexity in simplicity

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January 17, 2016 by vayumi Leave a comment

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New article in ChopChop magazine: the science of browning

down to the nanoscale: observing microbially produced food under an electron microscope

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