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.
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.