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The Banaue Rice Terraces. The Laguna Copperplate Inscription shows the use of mathematics in precolonial Philippine societies. A standard system of weights and measures is demonstrated by the use of precise measurement for gold, and familiarity with rudimentary astronomy is shown by fixing the precise day within the month in relation to the phases of the moon.
James Kenji López-Alt (born October 31, 1979) [1] is an American chef and food writer. [4] [5] [6] His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. [7]
Food scientists working in Australia A food science laboratory. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Sales) (mother) Anacleto del Rosario y Sales (July 13, 1860, Santa Cruz, Manila – May 2, 1895) was a leading chemist in the Philippines during the Spanish era in Philippine history. Regarded as the "Father of Philippine Science and Laboratory", del Rosario invented the formula for producing a pure kind of alcohol from tuba in a nipa palm.
Pre-colonial Philippine cuisine is composed of food practices of the indigenous people of the Philippines. Different groups of people within the islands had access to different crops and resources which resulted in differences in the way cooking was practiced. Native fruits, root crops, nuts and vegetables were eaten in the islands such as ...
Clara Y. Lim-Sylianco (18 August 1925 – 23 July 2013 [1]) was a Filipino chemist who was granted the title of National Scientist of the Philippines in 1994. Lim-Sylianco's research focused on mutagens, antimutagens, and bio-organic mechanisms. She has published articles, books, and monographs in organic chemistry, biochemistry, genetic ...
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Philippine adobo (from Spanish adobar: " marinade," "sauce" or "seasoning" / English: / əˈdoʊboʊ / Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce ...