# Paul Breslin
أهم حلقات البودكاست
محدث:
paul breslin is a geneticist and biologist.
He is most notable for his work in taste perception and oral irritation, in humans as well as in Drosophila melanogaster, the common fruit fly.
He is a member of the faculty at the Monell Chemical Senses Center and acts as director of the Science Apprenticeship Program.
636: Horwath HTL is Helping Hotels
Paul Breslin, Managing Director of Horwath HTL, joins the show to talk about how they are helping the industry develop. With some of the most unique projects under their belt Paul talks about what it takes to bring a hotel deal together.
Hospitality Entrepreneurs Best Tips & Tricks
In this episode, you will hear advice, tips, tricks, and inspiring stories from some of the hospitality industry's leading entrepreneurs. Paul Breslin shares why he made the change into his own business, Horwath HTL, and how he built a loyal client base. Josh Johnston talks about the ups and downs …
Jane Kenyon's "Taking Down the Tree"
Kenyon published four volumes of poetry during her life: From Room to Room (1978), The Boat of Quiet Hours (1986), Let Evening Come (1990), and Constance (1993), and, as translator, Twenty Poems of Anna Akmatova (1985). Despite her relatively small output, her poetry was highly lauded by critics th…
To salt or not to salt?
Do you know how much salt you should be eating?
And if I tell you it’s less than 5 grams a day, do you know how much that is?
Ruth Alexander explores the wonder of salt and why chefs think their job would be pointless without it and why the impact it’s having on the food might surprise you.
Pr…
Food Safety Talk 305: Walking Cud Factories
ChatGPT question about the sky
Paul Breslin, Ph.D. - Dept. of Nutritional Sciences at Rutgers SEBS
Paul Breslin: Department of English - Northwestern University
Fermentation Seminars - Dept. of Biochemistry and Microbiology
Próxima Parada / OliverHazard, with Ben Chapman Tickets | Carrboro, NC | Ca…
Science: Hot vs Cold - The science behind temperature and taste
For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water.
Then one day, I took a chance on a Guatemalan Gesha and brewed it cold. The result? A massive explosion of florals I’d never tasted before. That single cup sent opened my …
Hot vs Cold: The science behind temperature and taste
For years, I used cold brew as a last resort—the only brew method to tame dark, oily beans that were too bitter for hot water.
Then one day, I took a chance on a Guatemalan Gesha and brewed it cold. The result? A massive explosion of florals I’d never tasted before. That single cup sent opened my …
How umami blew up taste
For thousands of years, there have been four basic tastes recognized across cultures. But thanks to Kumiko Ninomiya (a.k.a. the Umami Mama), scientists finally accepted a fifth. Could there be even more? (First published in 2022.)
Guests: Kumiko Ninomiya, biochemist and former director of the Umami…
David Wagoner's "For a Student Sleeping in a Poetry Workshop"
As the long, exhausting march toward summer begins for many students, the wise and compassionate David Wagoner takes us to the intersection of love and weakness. Happy reading.
David Wagoner was recognized as the leading poet of the Pacific Northwest, often compared to his early mentor Theodore Roe…
From Flurry To Blizzard: Ranking Weather-Themed Desserts With A Meteorologist (Reheat)
There are a lot of desserts named after severe weather phenomena, but not all of them are created equal. We asked Tornado Alley's top meteorologist, Gary England, to help us rank some of these desserts, based on the severity of the weather they are named for. In addition to Gary England's dessert r…
محرك بحث البودكاست
يمكنك استخدام موقعنا الإلكتروني للبحث في ملفات podcast3,827,256وحلقات196,209,760حسب الأشخاص أو الأماكن أو المواضيع.
الاستثمار في المعرفة يحقق أفضل عائد، ولذلك أستمع إلى البودكاست.
‐ Benjamin "Llamacorn" Franklin
تعديل
شكراً على مساعدتنا في الحفاظ على قاعدة بيانات البودكاست مُحدَّثة.
