Inspired by the theme — FOOD — of this year’s Ig Nobel Prize ceremony, we have assembled a new book. It’s available now at the Harvard Bookstore, and on Amazon.com, and soon in other good places. Here, below, is the table of contents: The Ig® Nobel Cookbook Volume 1 Corky White, Gus Rancatore, and Marc Abrahams […]
Tag: Food
People who squirm when seeing squirming or non-squirming eel
A description of the behaviour and general demeanour of eels might well include the word ‘squirm‘. But it’s not just eels which squirm, humans do too, sometimes when observing eels. Dr Alex Rhys-Taylor BSc, MA, PhD, PGCert, of Goldsmith’s College, London, describes such a scenario in ‘Disgust and Distinction: The case of the jellied eel.’ […]
“An astonishing 400 tons of dumplings a day”
Nicola Twilley explores many aspects of the history of food refrigeration in China. Twilley’s report “What Do Chinese Dumplings Have to Do With Global Warming?” in the New York Times, ends with a visit to someone who is not thrilled at the culinary prospects of widespread, organized food refrigeration: Still, not all Chinese people are ready […]
Computational gastronomy – part 3 – ‘Cooking with Dirty Data’
The Varshney twins – Dr. Kush Varshney (currently at IBM) and Professor Lav Varshney (previously at IBM) – have authored a series of papers on the theme of computational gastronomy, two of which — on Food Steganography, and on Active Odor Cancellation — we looked at recently. Example 3 : ‘Flavor Pairing in Medieval European Cuisine: A Study in Cooking with […]