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A Hamburger Today

Thanks to Louis-Camille Maillard, we know why hamburgers are a compelling dish. Back in the 1910s, the French chemist and physician started researching amino acids and the way they react to sugars.
Thanks to Louis-Camille Maillard, we know why hamburgers are a compelling dish. Back in the 1910s, the French chemist and physician started researching amino acids and the way they react to sugars.