Slightly off topic (but with links to both food and science): At this time of the year it’s time for the IgNoble prizes – the entertaining cousins of the more serious Noble prizes! And once again several of them are awarded to food related research (in the broad sense that is):
NUTRITION: Brian Wansink of Cornell University, for exploring the seemingly boundless appetites of human beings, by secretly feeding them with a self-refilling, bottomless bowl of soup. REFERENCE: “Bottomless Bowls: Why Visual Cues of Portion Size May Influence Intake,” Brian Wansink, James E. Painter and Jill North, Obesity Research, vol. 13, no. 1, January 2005, pp. 93-100. Mindless Eating: Why We Eat More Than We Think, Brian Wansink, Bantom Books, 2006, ISBN 0553804340.
CHEMISTRY: Mayu Yamamoto of the International Medical Center of Japan, for developing a way to extract vanillin — vanilla fragrance and flavoring — from cow dung. REFERENCE: “Novel Production Method for Plant Polyphenol from Livestock Excrement Using Subcritical Water Reaction,” Mayu Yamamoto, International Medical Center of Japan. PRESS NOTE: Toscanini’s Ice Cream, the finest ice cream shop in Cambridge, Massachusetts, created a new ice cream flavor in honor of Mayu Yamamoto, and introduced it at the Ig Nobel ceremony. The flavor is called “Yum-a-Moto Vanilla Twist.”
MEDICINE: Brian Witcombe of Gloucester, UK, and Dan Meyer of Antioch, Tennessee, USA, for their penetrating medical report “Sword Swallowing and Its Side Effects.” REFERENCE: “Sword Swallowing and Its Side Effects,” Brian Witcombe and Dan Meyer, British Medical Journal, December 23, 2006, vol. 333, pp. 1285-7.
In case you wondered – this is in fact real research which has been published in scientific journals. The IgNoble slogan reads â€œFirst it makes you LAUGH, then it makes you THINKâ€. Enjoy!fun with food, molecular gastronomy, websites