Computing Science

Although it's called a bean, coffee is actually the seed of a berry, usually with two housed per fruit. From humble origins in the Ethiopian region of Africa to the modern worldwide morning ritual of grinding and brewing, coffee's journey spans several centuries and was rife with misunderstanding and misrepresentation in early scientific illustration. In "The Rise of Coffee," Fernando E. Vega explains that as the demand for coffee grew, its depictions reached heights of intricacy and accuracy. The author describes the plant's natural history as well as some of the chemistry behind the flavorful beverage. Coffee is now entering the modern scientific age, with research poised to uncover some of the genetic underpinnings of the seed's traits and flavors. (Image courtesy of Fernando E. Vega, from Jean-Louis Augustin Loiseleur-Deslongchamps,Herbier General de l'Amateur, Paris, 1820.)
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