Science
Science
Something in the air: the science of atmosphere
A bar’s atmosphere is sometimes indefinable, yet there’s science behind the harnessing of the senses. Professor Charles Spence investigates.
—20 January, 2022
Science
A guide to the rotary evaporator
In the first of a new series, physics professor and cocktail writer Shane Eaton explains the science behind modern mixology methods. Where better to start than the rotary evaporator?
—11 November, 2021
Science
Freshness in drinks - what does it actually mean?
Freshness is on-trend, but what exactly does the word mean? Professor Charles Spence navigates the subject in search of a brave new world.
—11 November, 2021
Science
The psychology of menu typefaces
There is growing awareness of how the shape and style of typefaces and logos can influence consumers’ perceptions of tastes and aromas. Prof. Charles Spence dives into the mysterious world of synaesthesia
—04 November, 2021
Science
How to use a centrifuge
Up next in Professor Shane Eaton's white-coat lab tour is the centrifuge – an expensive piece of kit, but one that produces compelling results, he says.
—16 September, 2021
Science
The science of flavour pairing
Prof Charles Spence delves into the mysterious world of food and drink matching.
—16 September, 2021
Science
Supertasters - do they actually exist?
Professor Charles Spence tackles the uncomfortable question of how well tastemakers actually taste.
—10 June, 2021
Science
How magic and drinks have always shared a stage
The art of illusion has long been associated with the bar world. Charles Spence goes behind the scenes.
—10 January, 2020
Science
A guide to the sous vide
Professor Shane Eaton’s lab tour takes us to the sous vide. There are few tools better for fast infusion, he says.
—09 March, 2021
Science
Why people choose the drinks they do
As some bars challenge traditional methods of helping people to choose their drinks, Prof Charles Spence looks at how aesthetic preferences may be linked.
—01 November, 2019
Science
The effect of Covid-19 on taste is the issue under our noses
If smell can be impaired by age and illness, so can guests' appreciation of our drinks. Professor Charles Spence sniffs out the truth
—18 December, 2020
Science
Does vulnerability change our drinking choices?
Professor Charles Spence questions whether the instability of the world around us has an effect on the psychology of taste
—25 February, 2021
Science
Humans crave novelty but shouldn't deliciousness be our guiding principle?
The pursuit of unusual flavours has led chefs and mixologists alike down some interesting roads – but Prof Charles Spence wonders if that’s the right path for cocktails.
—20 April, 2020
Science
The science of ice
Professor Shane Eaton explains the exact science that leads to clear blocks of ice, he says.
—12 April, 2020
Science
Spherification in drinks
Edible packaging has its place, says Professor Charles Spence, but is that place really in alcoholic drinks?
—13 February, 2020
Science
A guide to carbonation
Carbonation not only adds bubbles, but changes taste. Professor Shane Eaton talks us through the science between cocktails and CO2.
—05 February, 2020
Science
A guide to the ultrasonic homogeniser
If you're looking for super-fast infusions, the sonicator or ultrasonic homogeniser might be the answer. Professor Shane Eaton explains how.
—15 December, 2019