When You Can't Sleep And Just Eat Instead...
November 28, 2023
Every post links something you eat with a bit of science, history, language, art, or culture. All you need is a minute a day to explore the world’s marvels through the phenomenon of food.
Try the Phenomenon Engine Type any food + any idea, get a fresh nom-nomenon in the house voice.
Fresh out of the oven
Owl's the sound from the satellite?
Sound. Shape. Satellite dishes. And how owls hunt for food with their faces and ears.
October 1, 2017
The art of plating: a point-by-point color guide.
Plating. Color wheel. Pointillism. And what A Sunday on La Grande Jatte teaches us about serving a feast of colors for the eyes.
January 11, 2017
As-salting the greens.
Chlorophyll. Organic acids. Atom and ions. And one very simple trick to keep greens green.
January 11, 2017
As-salt on sweet pineapples.
Taste. Brain signals. Ions and acids. And why pineapples taste sweeter with salt.
January 11, 2017
There and back again - a saucy tale.
Trade and food. Language and sauces. Geography and history. And how ketchup and fermented fish became kecap.
January 11, 2017
Blowing up the bags of potato chips was no oxidant.
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.
January 11, 2017
Blubber bubbles.
Nucleation. Carbon Dioxide. Ice cream float. And why you should pour soda into ice cream (and not the other way round).
January 11, 2017
Can we stomach the math?
Psychology. Soup. Wings. And tips for how to diet and make more sales in a restaurant.
January 11, 2017
OH! Acid what you did there.
Water. Citric acid. Polar molecules. And why adding citrus fruits give water such a zing.
January 11, 2017