Author

Cynthia Hashemi Page 13

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.

The Discovery of Ancient Cheese and How It Was Made Nutrition
Sorghum vs. Wheat: Key Differences and Uses Edibles
What Is Okra Fruit and How Is It Used?Edibles
What Is Tomato Dust and How Is It Made?Nutrition
What Is Agar Seaweed and How Is It Used?Botany
Cacao Ecuador: Discovering Its Unique Characteristics Botany
Saba Fruit: What It Is and How to Eat It Edibles
Ling Liver: Benefits, Nutrition, and Culinary Uses Nutrition
What Is Animal Lard? Uses, Types, and Nutrition Nutrition
What Are Asari Clams and How Are They Used in Cooking?Nutrition
What Is a Yam Tuber and How Is It Different?Botany
How to Make Madagascar Chicken: A Classic Recipe Nutrition
What Is a Pilchard? Nutrition and Culinary Uses Nutrition
What Is Tilapia Fish? Nutrition, Taste, and Farming Nutrition
Woodapple: What It Tastes Like and How to Eat It Nutrition
Are All Apples GMO? What You Need to Know Edibles
What Is a Coconut Embryo? Taste, Nutrition, and More Botany