When I was in graduate school, the most interesting elective course  I took was entitled Biochemistry of Carbohydrate, where the most applicable and useful tidbit I recall was why lettuce turns brown when you slice it with a knife.

So I yearned then (and still do) to learn in-depth about more relevant (and interesting) foods, such as chocolate.

Here is a fascinating link to this very thing, Carla Martin’s open source project on “chocolate, culture and the politics of food.”  A perfectly delightful “dessert” of brilliantly-presented and artfully-crafted information for a food-and-nutrition-lover like me.  How about you?

Sometimes sweet dreams do come true!

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