Author

Cynthia Hashemi

On the editorial desk at Biology Insights, staff writer Cynthia Hashemi focuses on the history and origins of food. She received an MA in culinary history from Boston University, formerly reported for a regional paper, and lives in Memphis, Tennessee.

Is It Legal to Eat Kangaroo in the US and Beyond Mammals
How to Make Your Lips Stop Burning From Spicy Food Skin & Hair
Are Pineapples Man Made? The Truth About Their Origins Botany
Is a Banana Considered a Fruit or a Vegetable?Nutrition
How to Measure Chicken Without a Scale: 6 Methods Nutrition
Barley Types: Classifications, Forms, and Uses Nutrition
What Is an Animal Byproduct? Uses and Examples Zoology
At What Temperature Does Oil Freeze or Solidify?Chemistry
What Are Clear Broths? Definition, Types, and Uses Nutrition
Are Peanuts Seeds, Nuts, or Legumes?Edibles
What Is Palm Oil Used For? From Food to Biofuel Botany
The Olive Production Process: From Tree to Table Edibles
Is Coffee Considered a Clear Liquid?Nutrition
Filo Pastry: What It Is and How to Use It Nutrition
Is a Chili Pepper a Fruit or a Vegetable?Botany
What Do Green Spots on Mandarin Oranges Mean?Edibles
Where Is Pitaya From? The Origin of Dragon Fruit Botany
Is String Cheese Processed or Real Cheese?Nutrition
Where Do Chia Seeds Come From? Ancient Roots to Now Nutrition
Is a Coconut a Fruit or a Tree Nut?Nutrition
Where Does Brewers Yeast Come From?Botany
What Makes Something a Fruit or Vegetable?Botany
What Is the Meaning of Frankenfood?Nutrition
Are There Actually Blue Raspberries?Edibles
How Many Foods Are Genetically Modified: Full List Nutrition
What Are the Four Basic Tastes and Is There a Fifth?Nutrition
How to Pick the Best Fresh Lemongrass Edibles
What Fruits Grow in Japan? From Mikan to Yuzu Edibles
What Are the Teas? From White Tea to Pu-erh Nutrition
Tomato History: From a Poison Apple to a Kitchen Staple Botany