by Len Fisher | 2 Jun 2004 | Food & Gastronomy: Media and Writing, Think Like a Scientist: Media and Writing
In “Quirk : The curious case of a small island” (The Number (UK) Ltd., London, 2004) by Len Fisher | 2 Nov 2003 | Think Like a Scientist: Media and Writing
BBC World News A university expert has warned people against putting hot water in birdbaths – because it freezes more quickly. Dr Len Fisher, from the University of Bristol, also advised drivers to use cold water to remove frost from car windscreens. He carried... 
by Len Fisher | 26 Oct 2002 | Food & Gastronomy: Media and Writing
Heston Blumenthal, The Guardian, 26 October, 2002 Kir Royale jelly This is interesting because it manages to keep the bubbles in the jelly itself. My friend, the chemist Len Fisher, devised the clever technique of preserving the bubbles more than in a regular... by Len Fisher | 27 Dec 2001 | Food & Gastronomy: Media and Writing
BBC Radio News A Bristol-based scientist has carried out extensive research to work out the ideal bread to mop up gravy. Dr Len Fisher, a research fellow at the University of Bristol, has determined that the Italian crusty bread Ciabatta soaks up the most sauce. He... 
by Len Fisher | 25 May 2001 | Food & Gastronomy: Media and Writing
Times Higher Education In one of my incarnations I am involved with chefs and food writers who are interested in using science to improve gastronomic techniques. At a conference with this group at Erice in Sicily, the subject of jellies came up, and I started to...