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Quick Bite: New research lets us know who to thank for our chocolate
It is a truism in science that the more you learn about something the more you know you don’t know. This can make talking to a scientist frustrating. A scientist will rarely tell you something without immediately telling you why it is probably wrong and that more work is needed. A good example of this Continue reading
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Everything you ever wanted to know about cream (the food not the band)
Today I want to get back to dairy. In particular I want to get back to milks sexy cousin: cream. Cream comes from milk and we already know that milk is an emulsion of fats dispersed in a watery continuous phase. We also know that the fats in milk are packaged into a globule called Continue reading
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Fermentation I: Beer and chemistry
I had a long break over Christmas and these are a few of the meals I had during that break: at the local pizza joint a pepperoni pizza washed down with beer, a trip to the German club where I had a pork knuckle with sauerkraut washed down with beer, a trip to a French Continue reading
The Science of Food 