Posted in biology, chemistry, food, museum

Science Friday for Foodies: Garlic, Jellyfish and Chips, and Seals | Science Gallery

From the blog Science Friday for Foodies: Garlic, Jellyfish and Chips, and Seals | Science Gallery:

On the last day of Hyperbolic Crochet Coral Reef, you may be looking forward to Biorhythm, or our one-day game design marathon on June 19th.

Tonight though, we’ve got Tapas at the Gallery, and this weekend is the Taste of Dublin, so we’ve some foodie science for ya!

Garlic and onion sauce science

Fancy yourself handy in the kitchen? Do you really know what’s going on with your veggies and herbs? Lifehacker have a run down on the science behind strong flavours like garlic and onions.  It all depends on how you cook, cut or age them. More sulfurous compounds anyone?

jelly burger

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Beth Kelley is an applied & digital anthropologist with an overall interest in how people engage with and are impacted by their environments and vice versa. This has manifested itself in many ways, by looking at creativity, playful spaces, built environments, and environmental enrichment, sustainability, design research, and integrative and collaborative models of learning such as through play and hands-on learning.