Guest post by Nessa Riazi When thinking of an airy, sugary meringue, baked Alaska or pavlova may be the first words to come to mind, but smog? Not quite. You may have heard of the term terroir which explores changes in flavors based on differences in geographical locale, but aeroir is a rather new phenomenon. … Continue reading
Just in time for Thanksgiving, Discover Magazine gets up close and personal with Thanksgiving genomes, and Harold McGee leads the way to a more delicious Thanksgiving dinner. Continue reading
If you’ve ever wanted to take a class at Harvard, here’s your chance! Harvard is offering an online EdX version of its popular course “SPU27x: Science and Cooking – From Haute Cuisine to Soft Matter Physics.” Class starts October 8th and registration for the course is FREE. During each week of the course, Ferran Adrià … Continue reading
Amy Rowat dissects the science of pie for the New York Times, while Harold McGee explains how vodka makes a light, crispy batter for frying fish. Apparently pie crust isn’t the only dough that benefits from a little alcohol! Continue reading
Chemistry professor Michelle Francl challenges our culture of chemophobia, while Harold McGee addresses some common misconceptions about “Chinese restaurant syndrome” and MSG. Continue reading
Professor Amy Rowat, Science & Food’s fearless leader, was lucky enough to spend the week at the 2013 World Science Festival in New York City. Scientists featured in the festival discussed everything from quantum mechanics to nanomedicine; Professor Rowat helped bring scientific discovery to life at The Taste of Science, a multi-course meal highlighting the … Continue reading
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