WAGENINGEN, THE NETHERLANDS — When I told people I was traveling to Food Valley, I described it as the Silicon Valley of eating. At this cluster of universities and research facilities, nearly 15,000 scientists are dedicated to improving — or, depending on your sentiments about processed food, compromising — the quality of our meals.
At the time I made the Silicon Valley comparison, I did not expect to be served actual silicone.
To read the full, original article click on this link: Mary Roach on Studying How Humans Chew and Eat - NYTimes.com
