Cold, wet, and wobbly though it may be, the blancmange has not been ignored by academia. Many of its aspects – culinary, historical, technical, sensory, and mathematical – have been the subject of scholarly explorations. Here are some example studies : ● From Fast to Feast: Analyzing the Ubiquitous “White Dish” Called Blancmange by Erin Sunshine […]
The Jell-O museum
The ‘Jell-O Museum’ website is temporarily closed,, but aficionados of Jell-O may be interested in the The Jell-O Gallery in Le Roy, NY, US. It’s run by The LeRoy Historical Society. “In 1845, Peter Cooper dabbled with and patented a product which was ‘set’ with gelatin. Suffice it to say, it never did ‘jell’ with the […]
Advertisements for desserts – should they include bite marks?
Those in the business of marketing desserts might be interested in new research from Donya Shabgard at the University of Manitoba, US, who has investigated, possibly for the first time, the influence of an advertisement’s dessert portrayal on consumer perceptions of desirability. Specifically, should advertisements show desserts with a bite taken out of them or […]
The radioprotective blancmange from Saint Petersburg
A research team from Saint Petersburg, Russia, have developed the world’s first radioprotective blancmange. Professor Tamara Arsenyeva and Olga Kukushkina of ITMO University (Saint Petersburg State University of Information Technologies, Mechanics and Optics) explain their concept – a functional dairy product, contributing to a better elimination of radionuclides from the human body – in the […]