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Chitin--the undisputed biomolecule of great potential.
"Of the truly abundant polysaccharides in Nature, only chitin has yet to find utilization in large quantity. Chitin is the second most abundant natural biopolymer derived from exoskeletons of crustaceans and also from cell walls of fungi and insects."

Why Humans Are Crazy for Crispy
"At any run-of-the-mill Japanese restaurant in North America, the menu features such traditional items as tempura, tonkatsu, and kara-age chicken. This crispy trio has long had an important place in Japanese cuisine. But it is surprising to find out that all three are cultural borrowings, some dating back to time periods when Japan went to great lengths to isolate itself from foreign influences."

Did the discovery of cooking make us human?
"Cooking is something we all take for granted but a new theory suggests that if we had not learned to cook food, not only would we still look like chimps but, like them, we would also be compelled to spend most of the day chewing."

Why Do Humans Crave Crispy Food?
"John S. Allen, a research scientist at the University of Southern California, explores our draw to crispy foods in a new book called The Omnivorous Mind: Our Evolving Relationship With Food. He speaks to host Guy Raz."

The Omnivorous Mind: Our Evolving Relationship with Food
"We have all at one time or another been drawn to the allure of the crispy. Mario Batali runs high -end restaurants featuring wonderful (and often expensive) reimaginings of regional Italian dishes. At restaurants of this kind, the word crispy may be a bit too blunt to appear in menu item titles, but it can always be casually mentioned by the server when describing a dish or reciting the specials of the day."

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