by Len Fisher | 6 Jul 2015 | Food & Gastronomy: Media and Writing, News
My contribution to a panel discussion at the Oxford Symposium on Food and Cookery, Sunday July 5th, 2015. We don’t need to understand science to enjoy our food, but quite often we need science to provide us with food that we can enjoy, and understanding the science... 
by Len Fisher | 6 Mar 2015 | Mini Stories from Science
The term “Molecular Gastronomy,” beloved of journalists, is hated by the serious chefs who use science to expand the range of their creative activities. Yet it all started as a joke dreamed up by the Hungarian low-temperature physicist Nicholas Kurti.... by Len Fisher | 18 Sep 1999 | Food & Gastronomy: Media and Writing
Guardian Weekend – Part of a series of 6 articles on taste and cooking with co-author Peter Barham The combination a sweet and a sour taste provides some of the most piquant dishes in the culinary repertoire. Whether it’s in an oriental sweet and sour dish...