People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we’re drinking, a high-tech analysis technique could help.
Archive for August 26th, 2009
Like Hollywood actors, some chefs will claim that they don’t pay attention to the critics. The reality, of course, is that they do.
A good review, in a prominent publication or media outlet, can help launch an upstart restaurant or attract new customers to an old one. A bad one can sink the newcomer or spell trouble for a venerated establishment.