MUSE Magazine March 2022. Enjoy a mouthwatering issue full of good foods and delectable images. Visit a French bakery, learn how to make homemade pizza, and discover the scrumptious taste of umami. Hear from a top bug chef, magazine food stylists, and an astronaut who has flown—and eaten—on four space missions.
MUSE Magazine is STUFFED with delicious information all about food. Every wonder why food looks so mouthwatering in photos? Or why sometimes food can make us sick? All of these answers and more are included in this mouthwatering MUSE Magazine.
Ever had pizza? How about a space zucchini? Why do we have a “sweet tooth” and what is the fifth flavor we can taste? With a focus on food and flavor, MUSE will fill your brain to the brim with fascinating facts. Learn about baking bread and preparing pizza, food-born illnesses and food decorators. See how real veggies grow in unreal environments and how we create unread veggies out of protein. It’s mind blowing and mouthwatering!
Enjoy features including:
The Bread Baker’s Apprentice by Charles Capaldi
Kira’s Pizza by Kira Capaldi
The Case of Something I ate by Lela Nargi
Do Animals Have a Sweet Tooth by Alice Andre-Clark
The Fifth Taste by Cathryn Free
Food Stylists’ Art by Doug Stewart
The Diary of a Space Zucchini by Don Pettit
Regular features include Parallel U, Muse Mail, Muse News, Hands-on, Photo Op, Science @ Work, Q&A, Do the Math, Your Tech, Contest, and Last Slice.