Word: flavorings
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...none has been unequivocally replicated by other research teams. Why? One possibility is that, despite all of Hamer's work, the links between these genes and these particular personality traits do not, in fact, exist. There is, however, another, more tantalizing possibility. Consider the genes that give tomatoes their flavor, suggests Hamer's colleague Dr. Dennis Murphy of the National Institute of Mental Health. Even a simple trait like acidity is controlled not by a single gene but by as many as 30 that operate in concert. In the same way, he speculates, many genes are involved in setting...
...competitions (aside from the largely ignored Olympics) to inflame nationalistic prejudices, or perhaps because some of our best players are foreign-born, baseball fans heartily embrace players from Japan, Mexico, Korea, the Dominican Republic, and all over the world, without a hint of xenophobia or prejudice. The increasing international flavor of the game is the most exciting trend in baseball of recent years, and if the behavior of the fans at Fenway is any indication, we are more than just accepting of foreign players, we're even willing to learn their language...
...language), at the western end of the island. In 1713 the British moved their administrative capital to the town of Mahon (Mao) in the southeast, where it remains to this day. While Ciudadela boasts a Catholic cathedral and the imposing town houses of ancient nobility, Mahon is Georgian in flavor, with a commercial, matter-of-fact bustle. "Minorca is different in so many ways," observes a longtime resident, British-born historian Bruce Laurie. "And the diversity of their history is what makes the Minorcans a special people...
...narrative voice of Harlan Egalton in Gayl Jones' most recent novel is bold from the book's start, seeping out of the first pages with a flavor as pungent and distinctive as the mustard sauce sardines she nibbles when we first meet...
...nature of risotto. Literally dozens of steamed mussels (it must be admitted that it will take a while before I can stomach another mussel), clams, and, impossibly enough, more calamari drown a sizeable platter. A spicier, more complex version of the calamari appetizer's tomato sauce married the flavors of the fish. There was indeed risotto underneath the shellfish, though it was only made accessible after much digging. Layers of clothing were shed in the grueling process. A word of advice: it is an exercise in absurd and repetitive gluttony to order either mussels or calamari as an appetizer followed...