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Do We Love Mum’s Cooking Because She Made Us as Well as Dinner?
In our popular culture we have a complicated relationship with mutants. For every Teenage Mutant Turtle and Wolverine, there is a Magneto, a Jason Vorhees or a Thing. The hillbillies from Deliverance probably qualify as mutants but I’m not sure whether Godzilla is a good guy or a bad guy? Are zombies mutants? Regardless, it… Continue reading
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Tomatoes and Fake News
Humans love a good story. We also love a simple story. We like our good guys to be good, our bad guys to be bad, we like a message that reinforces our beliefs and we definitely like some closure, everything wrapped up with a nice little bow. But, our love of a well-formed narrative, and… Continue reading
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Darwin, Lamarck and the Murder Scientist
One day, years ago, when I was a cocksure university undergraduate, I was chatting to some Jehovah’s Witnesses who had come to the door of the share house I lived in. We discussed a few things but at one point the guy I was talking to said that when it came to evolution he didn’t… Continue reading
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Quick Bite: You say tomato, I say potato
On the face of it a tomato and a potato are two very different things. One a fruit, soft and bursting with juice and flavour. The other a tuber that grows underground, hard but packed with starch ready to become a delicious source of nutrients after some judicious cooking. Despite this some new research shows… Continue reading
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What is a Redox Reaction? Chemistry and Your Health
Discover how reduction-oxidation (redox) reactions work, from browning fruit and iron smelting to free radicals, antioxidants, and everyday kitchen science. Continue reading
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Eugenics and Genetic Diversity: What Bananas Can Teach Us
Discover why the Cavendish banana is vulnerable to extinction. Learn how genetic diversity, polyploidy, and monoculture shape modern food security and biology. Continue reading
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Why Most Nutrition Science is Wrong (And How to Spot Flawed Diet Claims)
Confused by conflicting diet advice? Discover why most nutrition science relies on observational studies, their major limitations, and how to spot bad health claims. Continue reading
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What Is Umami? The Science Behind the Fifth Basic Taste
Discover the science of umami. Learn how taste receptors, glutamic acid, and MSG interact on the tongue to create the savory 5th basic taste. Continue reading
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The Science of Beer Fermentation: Biochemistry, Malting & Brewing Chemistry
Discover the science of beer fermentation. Learn how yeast converts sugar into ethanol, the biochemistry of ATP and malting, and how brewing turns starch into beer. Continue reading
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Understanding Emulsions II: Mayonnaise and The Science of Emulsification
Discover the food science behind mayonnaise emulsions. Learn how egg yolk LDLs act as emulsifiers, the role of oil-in-water ratios, and immersion blender tips. Continue reading
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