With a new year, comes new modules. After a restful (and lazy) few weeks stateside, I’m back in Scotland ready for a second serving of gastronomic learning. Continue reading
masters degree
Scotch, Snail Sorbet, and Soylent
What a hectic past few weeks it has been. From Whisky to vegan ‘cheese’ tastings, to a discussion on when food starts and stops being ‘food’, oh, and two 4,000 word papers; suffice it to say, my brain is a bit mushy. Continue reading
Tapas and Taste
This latest update in a series of gastronomic adventures includes: a group presentation, tongue dyeing, eating jelly beans, and a few drams of whisky. Continue reading
Bready or Not
This week we got into the guts of digestion and the relationship between food and class. Continue reading
The Encyclofeedia 
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