Blog Archives

Futuristic Food: Too Crazy or Just Crazy Enough?

By Hannah Walters (Boston).Hannah discusses Molecular Gastronomy and what Herve This, a French chemist and pioneer of the discipline, have to offer the future of food. Will our kitchens become more like laboratories as we respond to growing populations and
Posted in Boston

The Movement of Ice Cubes: From Calcutta to Massachusetts Avenue

By Hannah Walters (Boston). Hannah explores the surprising ice industry, from how one of Boston’s oldest companies moves ice using GPS technology and a special, green truck, to the commonly forgotten odyssey ice cubes once made in the 19th century
Posted in Boston