Italiano
Gastrophysics
As Professor Charles Spence from Oxford University has amply demonstrated, the taste of food depends not only on the sense of taste its...
20
Jul
Posts by Giulio Virduci
15
Jul
The painting’s enigma
Is the old lady frying the eggs? Or poaching them?
This is the dilemma lying behind this splendid painting that Diego Velázquez, a S...
14
Jul
Pasta, water and salt
How much salt should you put in the pasta water?
The "1-10-100 rule”
First thing first, a necessary premise: “gastronomy” is not an...
12
Jul
Hot and Cold Pizza
Do you know why hot pizza is better than cold pizza?
And no, you can’t answer “it just i...
07
Jul
Crescent of the moon
"Croissant", a pastry named after the moon.
Well, not exactly the moon, rather a lunar phase.
Yes... its name derives from the expr...
01
Jul
Gastrodiplomacy
Wouldn't it be great if instead of sending tanks across the border, differences could be settled by cooking?
This is the concept on ...
01
Jul
Alien pancake
April 18, 1961:
Joe Simonton was loitering on his farm in Wisconsin, when his attention was suddenly grabbed by a "whining sound".
...
10
May
The colour of the meat
One of the most clever pieces of diet advice I ever heard comes from Tom Smothers, part of the musical comedy duo "Smothers Brothers":
...
06
May
Meat or Fish?
Meat or fish?
In my experience, it seems like the former has more supporters.
Anyway... the answer, of course, depends on tastes....
07
Apr
Different shape, different taste
Let's try to answer one of the age-old questions that have long haunted food lovers all over the world: do different pasta shapes have ...
