Author

Cynthia Hashemi Page 6

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.

What Is Okra Flour and How Do You Use It?
What Is a Japanese Soybean and Its Uses in Cooking?
The Discovery of Ancient Cheese and How It Was Made
What Is Tomato Dust and How Is It Made?
Ling Liver: Benefits, Nutrition, and Culinary Uses
What Is Animal Lard? Uses, Types, and Nutrition
What Are Asari Clams and How Are They Used in Cooking?
How to Make Madagascar Chicken: A Classic Recipe
What Is a Pilchard? Nutrition and Culinary Uses
What Is Tilapia Fish? Nutrition, Taste, and Farming
Woodapple: What It Tastes Like and How to Eat It