This is a great collection of burger based facts that provide context and insight into one of the world's most popular sandwiches.
The Maths of Pasta
Did you know that almost every pasta shape ever designed share the same two mathematical functions? Well this week we met with George L. Legendre the author of the book, Pasta By Design.
In the book, George who is an architect, examines the mathematical properties of pasta, applying his technical knowledge of design and mathematical drawing to create formulas that express pasta shapes. He discovered a number of interesting things about pasta and also managed to create a beautifully designed book that houses the biggest visual collection of pasta shapes ever published.
The Taste of Sound
If hard rock tastes bitter and pop tastes sweet - how does classical music taste? This week we looked at some research conducted by the Crossmodal Research Laboratory which suggests that the music we listen to when eating can have a big affect on the way we taste food.
The research leads to some interesting results and opens the door for questions on what music to pair with certain foods to achieve the best possible flavors. It also plays into the recent documentary from the team at the Mugaritz restaurant who have released a documentary showing how they spent years trying to create a score of music to accompany their food.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.