“The Nonequilibrium Nature of Culinary Evolution,” by Osame Kinouchi, Rosa W. Diez-Garcia, Adriano J. Holanda, Pedro Zambianchi, and Antonio C. Roque, is one of the research studies featured in the article “Food Formulas and Recipes“, in the special Formulas & Recipes issue of the magazine (Annals of Improbable Research). Read the article online. And if you […]
The special FORMULAS & RECIPES issue (vol. 29, no. 3) of the magazine is now out and about. The table of contents and several of the articles are online. As you might guess, it’s full of improbable research about formulas, and also research about recipes. You might want to subscribe, or buy a copy of this issue, […]
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 […]
The edible dormouse (Myoxus glis) is the star of Giuseppe Carpaneto and Mauro Cristaldi’s 1994 study “Dormice and Man: A Review of Past and Present Relations.” The two Rome-based scholars—Carpaneto at Terza University, Cristaldi at the University of Rome—savor one of the tasty rodent’s two major historical roles.