by Len Fisher | 13 Sep 2008 | Food & Gastronomy: Media and Writing
Oxford Symposium on Food and Cookery Synopsis: In this talk I will explore the strange world of vegetable acoustics, from the sounds that tell us how fresh a vegetable is when we tap it to the use of vegetables as musical instruments. The talk will cover: The screams,... by Len Fisher | 15 May 2008 | Food & Gastronomy: Media and Writing
A talk delivered to the local branch of the Society for Chemical Industry at the University of Cambridge This entertaining lecture (which I am often asked to repeat at other venues) introduced some surprising facts about food and flavour, such as that food... by Len Fisher | 16 Nov 2007 | Food & Gastronomy: Media and Writing
Book Review: Kitchen Mysteries by Hervé This Times Higher Education Supplement This’s new book is an exuberant paean for the role of science in cooking. The reader who is content to be swept along in a torrent of prose will be rewarded by many striking images,... by Len Fisher | 25 Sep 2007 | Food & Gastronomy: Media and Writing
Oxford Symposium on Food and Cookery, September 2007 Scientists have had a lot to do with food over the centuries. Their role goes back at least to the Romans, and to the discovery of some scientifically-minded but misguided genius that wine tasted sweeter when drunk... by Len Fisher | 1 Sep 2005 | Food & Gastronomy: Media and Writing
Daily Mail The first piece of toast that I ever ate was also the most perfect. There were no electric toasters in those days; certainly not in the Australian bush where my father was preparing a barbecue for the family. While the fire was dying down to a glowing layer...