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26 articles
Science
If there’s one thing neurogastronomy can teach us, it’s that when it comes to food, sometimes it’s better to rack our brains.
Science
An Australian scientist has caused quite a stir among British tea drinkers as he suggests microwaving a cup of tea to extract all the polyphenols.
Science
The salt in our supermarkets now comes from far and wide, but whether pink, blue or black, it is no ‘healthier’ than traditional white salt.
Science
Kombucha, kefir and kvass are gaining popularity worldwide. However, their impact on health has yet to be confirmed.
Science
The English startup IntelligentX uses artificial intelligence and user feedback to create new beer recipes.
Science
Already explored by space probes and robots, Mars could welcome human beings in the not so distant future.
In the kitchen
Emulsions have long since been one of our favourite kinds of food. They are a blend of two liquids that would normally not mix together. Two great classics of our culinary heritage illustrate this perfectly.
In the kitchen
Frozen delicacies are not a modern invention: the first iced desserts appeared in China in 3000 BCE, while the first sorbet machines arrived on the market in 1872.
In the kitchen
Sugars are part of our everyday lives and are our main source of energy. Sometimes referred to as carbohydrates, they can either be simple or complex, such as the starch contained in bananas.
Science
Nature hands us a whole spectrum of rich and varied colours, literally on our plates! Not only do we eat pigments and molecules, but we use some of them as colouring agents. Red, yellow, pink and green are just some of the rainbow of colours in our food.
Science
Throughout human history, people have used plant extracts as medicines, balms, beverages and flavourings as well as for processing food, to make cheese for example.
In the kitchen
Milk has been part of a symbiotic relationship between humans and animals spanning thousands of years. Consumption of milk is closely linked to domestication and has enabled humans to create a wide range of consumer products in all sorts of regional variations across the world.
Science
Besides personal preference and being a fun thing to do, what really goes on in the brain when you eat in the dark? We decided to find out more by dining in the Parisian restaurant Dans le noir. As a result of not being able to see, we became particularly aware of changes in our sensory perceptions.
Science
Our digestive system is like a biochemical factory. The pancreas sends enzymes to the mouth, the stomach and the gastrointestinal tract to break down the foods we eat and liberate their nutrients which will in turn feed our bodies and brains. Unused food residues leave our body via the colon as faeces.
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Browse our topics on science, history and nutrition. Our contributors take a discerning and witty look at a wide range of food-related subjects.
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