Assistant Curator Abbie MacKinnon gives us a taste of the food Tim Peake ate on the International Space Station.
Assistant Curator Esme Loukota unwraps the story of a rather unusual phonograph from our collection that was specially designed to play records made from chocolate.
Isabelle Alaya explains how to become a chocolate chemist.
What’s the connection between the Great British Bake Off and nineteenth-century chef Alexis Soyer? Well, I guess the blog title gives it away: food consumed – not literally – but as public spectacle. Outside of the more intimate settings of our home kitchens, the return of Bake Off to our TV screens shows that there is a real appetite for what is frankly (light entertainment) food porn watched by millions. In Bake Off a series of amateur bakers are challenged by […]
Charles Michel, chef and researcher on food aesthetics at Oxford University explores the first results from an experiment in the Science Museum’s Cravings exhibition.
What’s driving your food obsession? Is it the colour of your spoon, the food your mum ate while pregnant, the trillions of bacteria that dine with you, or the little known ‘second brain’ in your gut?
Rachel Boon, Content Developer, reveals the radical quest by two nutritionists to create a healthy national diet during the Second World War – one of the stories featured in a new exhibition, Churchill’s Scientists.