Tagged: Food & Food Culture

Prices change; that's fundamental to how economies work.

And yet: In 1886, a bottle of Coke cost a nickel. It was also a nickel in 1900, 1915 and 1930. In fact, 70 years after the first Coke was sold, you could still buy a bottle for a nickel.

Three wars, the Great Depression, hundreds of competitors — none of it made any difference for the price of Coke. Why not?

Think Mom's same old Thanksgiving mashed potatoes are boring? Jejune? Predictable?

Debbie Lee's are anything but. And they all started with a happy accident.

Lee is the owner and operator of the Los Angeles-based Korean-American restaurant Ahn Joo, and the author of Seoultown Kitchen: Korean Pub Grub To Share With Family And Friends. While Korean by heritage, Lee didn't grow up eating traditional Korean foods.

Scientists may have finally solved a problem that has plagued beer drinkers for ages: Insufficient foam resiliency.

As any beer drinker can tell you, a tall glass of lager without a white, foamy head on top just doesn't look right. And even if you start out with one, it can dissipate fast. And that's just sad.

Now, microbiologists have identified the specific gene in yeast responsible for a beer's head and they say this discovery can lead to stronger, longer lasting, more aesthetically pleasing foam on your favorite brews.