Xavier Rennotte, a Belgian beekeeper, was obsessed with recreating the flavor of his first boyhood taste of mead, known as hydromel (“honey water”) in French. And so he used science to track down this fleeting, Proustian taste from his childhood in the Belgian countryside. Read more in Zester Daily, an award-winning online destination for food, wine […]
Read the book review, “An enchanting personal tale on the relationship between food and memories, with some interesting and accessible science on the side” by Rebecca Ingle, on Shot of Science, the new on-line magazine of the popular, international science festival, Pint of Science.
The pH scale is used all over the globe in education, research and industry—and it was developed by Soren Sorensen at the Carlsberg lab in 1909! Let’s celebrate the remarkable story of the pH scale during a lively, hands-on Q&A with Prof. Dr. Jürgen Wendland, of the Carlsberg Laboratory: Monday, June 23, 10am, Science in […]
Send us your SelpHies for a chance to win 5 tickets to Europe’s largest, general science conference, the Euro Science Open Forum, June 21-26, Copenhagen. It’s easy: Take the pH of anything you like, snap the pHoto and tweet to @sel_pHies. Use your imagination! Winners announced June 15 on Twitter and FaceBook. SUGGESTIONS Interesting substances: […]
Mention the pH scale, and most people will probably know what you’re talking about. But where it was developed is a bit of science history trivia that might come as a bit of a surprise. The answer: the pH scale was developed in 1909 at the Carlsberg brewery laboratory; a fascinating fact I came across […]
Richard Harris of Radio X interviewed Diane on his “I, Expat” program. Find out what it’s like to host a pot-luck dinner party featuring aphrodisiacs from around Europe; and hear Diane’s memories of flavourful tomatoes grown on a small, family vegetable plot in the back garden of her childhood home in New Mexico. Listen to […]
I will be giving a talk & tasting May 13, 2014, hosted by the Royal Society of Chemistry, Belgium (see EVENTS). As serendipity would have it, a review of A Taste of Molecules, written by Tim Reynolds, the RSC Belgium secretary, has recently been published in the RSC’s magazine, Chemistry World. Read the review here. […]