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Are Michelin Stars All in Our Mind?
I’ve been watching ‘Knife Edge’ on Apple TV, a documentary that follows the trials and tribulations of Michelin star hopefuls. It is a guilty pleasure; reality TV with some Michelin star gloss, but you do get to see the incredible effort that is required for a restaurant to get a Michelin star, let alone two Continue reading
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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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The science behind umami: Understanding the way we perceive taste
Most of us have now heard of umami and we probably all know that umami is now recognised as the fifth of our primary tastes, formerly limited to sweet, sour, bitter and salty. You might also know that Western societies were a bit slow to the umami party. Despite being recognised in the East for Continue reading
The Science of Food 