Tag: food

On the subject of obesity: Michelangelo’s David re-imagined with today’s fast food culture

Whereby the original might look like this.

Available for sale at Toscano Design.

MRIs of vegetables (an obvious thing to do if you have access to an MRI…)

By Andy Ellison, via Colossal.

A Science Video Classic: Gummi Bear in Potassium Chlorate

CLEARLY worth repeating in my own lab (esp. for our school programs, assuming we’re cleared for safety issues). Perhaps also a segue for talking about alternative energy?

Originally from eBaum’s World.

Wine glasses calibrated for musical notation

Get your next dinner party humming when you turn your sips into a symphony with these gilded glasses turned musical instruments. The etchings on the glasses are musical notations that correspond to the level of the liquid. When the user drinks to D for example, he or she may run a finger along the rim of the glass to create its lush, sonorous note. Or, for the more percussive partier, the same note will ring out with a gentle rap of his or her utensil on the side of the glass.

Available at Uncommon Goods, via Fresh Photons.

A Matter of Taste: wonderful photos of food manipulated to look like fashion.

By Fulvio Bonavia.

Kitchen Venn Diagram with Eggs, Milk, and Flour

With some modifications, this might make a great “recipe” card (i.e. you include the amounts, as well as other things like crepes, etc)

By Stephen Wildish.

Test it, not taste it! The origins of Sucralose.

“Sucralose was discovered in 1976 by scientists from Tate & Lyle, working with researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College (now part of King’s College London).[3] While researching ways to use sucrose as a chemical intermediate in non-traditional areas, Phadnis was told to test a chlorinated sugar compound. Phadnis thought that Hough asked him to taste it, so he did.[3] He found the compound to be exceptionally sweet.” (From wiki)

Read a bit more about this neat story at Futility Closet.

Miniature teeny teeny tiny tiny food. #incredible

Wow – amazing, and good for slides on food scarcity/security…

By Shay Aaron, via Colossal.

Human Chromosomes as Candy.

By Kevin Van Aelst.

You know it’s a good morning when you get science geek toast for breakfast.

Toast by Tibi Tibi Neuspiel, via Magic Pony Shop. Hat tip to Fresh Photons.

On the subject of MacDonald’s. Some obvious (and useless?) science.

Potential Effects of the Next 100 Billion Hamburgers Sold by McDonald’s. (2005) American Journal of Preventive Medicine 28(4) :379-381

Background: McDonald’s has sold more than 100 billion beef-based hamburgers worldwide with a potentially considerable health impact. This paper explores whether there would be any advantages if the next 100 billion burgers were instead plant-based burgers.

Methods: Nutrient composition of the beef hamburger patty and the McVeggie burger patty were obtained from the McDonald’s website; sales data were obtained from the McDonald’s customer service.

Results: Consuming 100 billion McDonald’s beef burgers versus the same company’s McVeggie burgers would provide, approximately, on average, an additional 550 million pounds of saturated fat and 1.2 billion total pounds of fat, as well as 1 billion fewer pounds of fiber, 660 million fewer pounds of protein, and no difference in calories.
Conclusions: These data suggest that the McDonald’s new McVeggie burger represents a less harmful fast-food choice than the beef burger.

Link to pdf of first page.

The vegetarian at a BBQ dynamic as exemplified with dinosaurs.

Via Gemma Correl.

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