<div dir="ltr" style=""><br /><br /><br /><br /><br /><div style="padding-left: 5px; margin-left: 5px; border-left-color: rgb(119, 119, 119); border-left-width: 3px; border-left-style: solid;">-----Original Message-----<br />Subject:  Special Edition: The Science of Food<br />From: "Scientific American" <news@email.scientificamerican.com><br />To: lfalen@turbonet.com<br />Date: 05/28/15 18:38:16<br /><br /><title></title>

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<span style="color: rgb(255, 255, 255); line-height: 1px; font-size: 1px;">Deliciousness is the happy result of a surprising blend of factors, some of which have nothing to do with your taste buds</span><div style='height: 68px; font-family: Georgia, "Times New Roman", Times, serif; font-size: 12px;'>To view this email as a web page, go <a name="__view_email_url__" href="http://links.email.scientificamerican.com/servlet/MailView?ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0" target="_blank" xt="SPCLICKTOVIEW">here</a>.<br />You received this email because you opted-in to receive email from Scientific American.<br />To ensure delivery please add <a name="news_email_scientificamerican_" id="news_email_scientificamerican_" href="index.html?_n%5Bp%5D%5Bmain%5D=win.main.tree&_n%5Bp%5D%5Bcontent%5D=mail.compose&to=news@email.scientificamerican.com">news@email.scientificamerican.com</a> to your address book.</div>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_com_art" id="www_scientificamerican_com_art" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=39&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">What Makes Food Taste So Good?</a></span><div>Deliciousness is the happy result of a surprising blend of factors, some of which have nothing to do with your taste buds</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Michael Moyer</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_1" id="www_scientificamerican_co_1" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=452&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Complexity of Coffee</a></span><div>From plantation to bean, roasting to crema, Kefa to cafe, there is more to your latte than you might imagine</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Ernesto Illy, Andrea Illy</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_2" id="www_scientificamerican_co_2" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=405&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Science of Bubbly</a></span><div>A million mesmerizing bubbles rise from a glass of sparkling wine. Scientists believe they now understand how these tiny bits of fizz are born, take flight and burst in a nose-tickling spray</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Gérard Liger-Belair</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_3" id="www_scientificamerican_co_3" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=411&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Hidden Life of Truffles</a></span><div>Not just for gourmands, truffles play essential roles in the health of ecosystems. Efforts are underway to conserve threatened species that depend on these delicious fungi</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">James M. Trappe, Andrew W. Claridge</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_4" id="www_scientificamerican_co_4" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=26&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Future of Chocolate</a></span><div>Pests, fungal infections and a changing climate threaten cacao crops and the chocolate they produce. But researchers have strategies to rescue this favorite sweet</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Harold Schmitz, Howard-Yana Shapiro</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_5" id="www_scientificamerican_co_5" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=230&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">How (and Why) to Eat Invasive Species</a></span><div>What's the best way to control ecological pests? Feed them to the world's greatest predator—us</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Bun Lai</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_6" id="www_scientificamerican_co_6" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=14&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">Eating Made Simple</a></span><div>A nutritionist boils a mountain of conflicting diet advice down to a few simple principles</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Marion Nestle</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_7" id="www_scientificamerican_co_7" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=12&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Food Addiction</a></span><div>Brain research reveals that fats and sugars may increasingly be driving people toward obesity</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Paul J. Kenny</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_8" id="www_scientificamerican_co_8" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=113&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">How to Fix the Obesity Crisis</a></span><div>Science has identified four steps to losing weight that can improve the odds of success</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">David H. Freedman</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_9" id="www_scientificamerican_co_9" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=338&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">Is Your Food Contaminated?</a></span><div>To defend against a growing risk of food tainted by contaminants, man-made or natural, we need new technologies and better oversight</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Mark Fischetti</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_10" id="www_scientificamerican_co_10" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=38&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Birth of the Modern Diet</a></span><div>Ever wonder why dessert is served after dinner? Modern cooking evolved out of 17th-century ideas about diet and nutrition</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Rachel Laudan</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_11" id="www_scientificamerican_co_11" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=292&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">Alcohol in the Western World</a></span><div>Booze was the beverage of choice for much of human history. But over the past millennium, views of alcohol in the West have swerved from warm embrace to moral vilification to a worry about the human costs of abuse</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Bert L. Vallee</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_12" id="www_scientificamerican_co_12" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=324&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Amazing Multimillion-Year History of Processed Food</a></span><div>Humans have been “processing” food ever since we tamed fire and invented bread. Processed food has powered the evolution of the species, the expansion of empires and the exploration of space.</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Evelyn Kim</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_13" id="www_scientificamerican_co_13" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=195&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">Can We Feed the World and Sustain the Planet?</a></span><div>A global plan, ambitious but doable, could double food production by mid-century and simultaneously rein in the emissions, deforestation and pollution caused by agriculture</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Jonathan A. Foley</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_14" id="www_scientificamerican_co_14" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=267&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">Are Engineered Foods Evil?</a></span><div>Proponents of genetically modified crops say the technology is the only way to feed a warming, increasingly populous world. Critics say we tamper with nature at our peril. Who is right?</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">David H. Freedman</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_15" id="www_scientificamerican_co_15" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=384&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">Inside the Meat Lab</a></span><div>A handful of scientists aim to satisfy the world's growing appetite for hamburgers—and eventually steak—without wrecking the planet. The first step: grab a petri dish</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Jeffrey Bartholet</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_16" id="www_scientificamerican_co_16" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=2&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">Building Tastier Fruits and Veggies—No GMOs Required</a></span><div>Making modern supermarket fruits and vegetables so big and hardy drained a lot of their flavor. Scientists now have the technology to bring it back—and it doesn't involve genetic engineering</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Ferris Jabr</span>
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<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_17" id="www_scientificamerican_co_17" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=282&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Greenhouse Hamburger</a></span><div>Producing beef for the table releases more heat-trapping greenhouse gases than most people realize—far more, pound for pound, than are generated by the production of most other kinds of food</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Nathan Fiala</span>
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<!--<div style="position:relative; font: normal 14px/20px georgia; padding: 10px 0 8px 0; display: block; border-bottom: 1px dotted #f06731;"><span style="font-size:18px;display:block; margin-bottom:6px;"><a  name="www_scientificamerican_co_18" style="color: #19437c; text-decoration:none; font-weight:bold;" href="http://links.email.scientificamerican.com/ctt?kn=145&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The Flavor Connection</a></span><div>Unique combinations of chemical compounds give foods their characteristic flavors</div><br /></div>--><div style="font: 14px/20px georgia; padding: 10px 0px 8px; display: block; position: relative; font-size-adjust: none; font-stretch: normal;">
<span style="font-size: 18px; margin-bottom: 6px; display: block;"><a name="www_scientificamerican_co_19" id="www_scientificamerican_co_19" style="color: rgb(25, 67, 124); font-weight: bold; text-decoration: none;" href="http://links.email.scientificamerican.com/ctt?kn=126&ms=NDg3NTYzMDIS1&r=NTY1MTUwMTIyOQS2&b=0&j=NjgzNDU0Nzc1S0&mt=2&rj=NjgzNDU0Nzc1S0&rt=0">The 5,000-Mile Salad</a></span><div>U.S. imports of fruits and vegetables are on the rise—especially avocados from Mexico</div>
<br /><span style="font: 11px/20px arial; font-size-adjust: none; font-stretch: normal;">Mark Fischetti</span>
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