Food Culture
Food Culture from Global Flavors, shaped by its Cooking & Recipes focus.
Food Culture from Global Flavors, shaped by its Cooking & Recipes focus.
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Posts
The Original Food Tech Was Never in a Lab
Silicon Valley keeps "discovering" what women at Patel Brothers and H-Mart have known for centuries. Before fermentation kits and preservation apps, there were aunties.
Sloane KatzMarch 5, 2026Women in Food Tech Are Finally Fixing What Silicon Valley Ignored
Silicon Valley designed for test kitchens and restaurants. Women founders are finally building for the 400-sq-ft apartment, the two-burner stove, the home cook who doesn't speak English natively. This is the real innovation.
Sloane KatzMarch 5, 2026
The 135-Enzyme Alchemist: What Koji Mold Is Actually Doing to Your Food (And Why It Took Humans 3,000 Years to Figure It Out)
Aspergillus oryzae contains 135 distinct protease genes and produces 200 units of amylase activity per gram. This is the science behind why koji mold transforms rice into the foundation of miso, sake, and soy sauce.
Sloane KatzFebruary 23, 2026
The Maillard Reaction: Why Your Pan is More Important Than Your Passport
The Maillard reaction is the single most important chemical process in savory cooking—and you can master it in a 400-square-foot apartment with a $25 cast-iron skillet. No passport required.
Sloane KatzFebruary 22, 2026