QUARTZY – VISUAL ILLUSIONS THAT COULD TRICK OUR TASTEBUDS AND PERSUADE US TO EAT HEALTHIER
VISUAL ILLUSIONS THAT COULD TRICK OUR TASTEBUDS AND PERSUADE US TO EAT HEALTHIER HANNAH YI 09 JAN 2019 A small team in London is using experimental psychology to cook up the next great meal. Oxford professor Charles Spence and chef Jozef Youssef are exploring the role all our senses play when we taste food, given the importance of our […]
ROOT AND BONE – STOUT OF THIS WORLD
STOUT OF THIS WORLD GUINNESS STOUT IN SPACE FEASIBILITY STUDY Alex Denman Can you imagine a space suit with a beer keg on the back and tubes piping liquid into the helmet? When the good folks at Guinness invited us over to the Open Gate Brewery for a Future of Stout Summit, we had no […]
THE GUARDIAN – TEACHING CHEMISTRY STUDENTS HOW TO COOK? THAT’S AN EXPERIMENT I CAN GET BEHIND
TEACHING CHEMISTRY STUDENTS HOW TO COOK? THAT’S AN EXPERIMENT I CAN GET BEHIND Rikh Samadder Tue 8 Jan 2019 15.39 GMT Imperial College London is including cookery lessons in its chemistry degree courses, starting this September. The Introduction to Culinary Practice module, created in collaboration with the chef Jozef Youssef from the Basque Culinary Centre, will allow […]