by Len Fisher | 20 Jul 2022 | Food & Gastronomy: Media and Writing
Way back in 2003 the British Cheese Board asked me if I could work out scientifically the optimum amount of cheese to put in a cheese sandwich. Well, I did, by measuring the concentration of aroma released when I ate sandwiches made with different thicknesses of... 
by Len Fisher | 24 Sep 2021 | Food & Gastronomy: Media and Writing, Planning for Life's Crises: Media and Writing
A talk delivered at the meeting “Food Futures in the Anthropocene” (University of Tasmania, November 7-10 (2020)). One of a number of talks and articles where I have been trying to bring people’s attention to the importance of interconnectedness... 
by Len Fisher | 4 Jul 2020 | Food & Gastronomy: Media and Writing
The Oxford Symposium on Food and Cookery is my favourite indulgence – old friends, good wine, great food. But this year it has to be virtual, and here I will keep a running diary of events to share. Enjoy! The header picture is from last year. That’s me... 
by Len Fisher | 15 Jul 2019 | Food & Gastronomy: Media and Writing, Game Theory & You: Media and Writing
The Oxford Symposium on Food and Cookery is my favourite annual indulgence, where I meet many old friends from the foodie world and let fly with my thoughts and opinions on the theme of the meeting. The theme for 2019 was Food and Power, which gave me the opportunity... 
by Len Fisher | 11 Jul 2018 | Food & Gastronomy: Media and Writing
Art imitating nature: how chefs treat seeds in just the same ways that seed-eating birds have been doing for millions of years: My talk at the 2018 Oxford Symposium on Food and Cookery. Start at 2’50” if you want to avoid the... 
by Len Fisher | 24 Mar 2018 | Food & Gastronomy: Media and Writing
In 2005 I gave a talk at the Royal Institution on the science of toffee apples. It was, of course, timed for Guy Fawkes night! Recently a few people have asked whether they might have a copy of the script. So for them, and anyone else who is dying to know more about...