The Science on Your Plate
Nearly everything we eat has been shaped by science in some way. Biotechnology began with beer, canning (eventually) conquered contamination, and plastics preserved fresh food in new ways. From the science of flavor to the color of margarine, you’re tasting science with every bite.
EXHIBITIONS
Lunchtime: The History of Science on the School Food Tray
This exhibition offers a novel historical perspective on efforts to feed children in U.S. schools.
DISTILLATIONS PODCAST
Butter vs. Margarine
Learn about one of America’s most bizarre food battles.
SCIENTIFIC BIOGRAPHIES
George Washington Carver
Known as the Peanut Man, the agricultural chemist worked to improve the lives of impoverished farmers in the post-war South.
DISTILLATIONS MAGAZINE
The Rotten Science Behind the MSG Scare
How one doctor’s letter and a string of dodgy studies spurred a public health panic.
DIGITAL COLLECTIONS
Food Science Collection
This digital collection features materials related to the production, packaging, and marketing of food.
DISTILLATIONS VIDEO
The Ancient Chemistry Inside Your Taco
Learn about the ancient chemical process called nixtamalization.
COLLECTIONS BLOG
Who Knew History Could Be So Delicious?
Discovering the history of umami in the Science History Institute’s archives.
DISTILLATIONS MAGAZINE
Processed: Food Science and the Modern Meal
The early 20th century was a rich time for creating new ways to process food.
THE DISAPPEARING SPOON PODCAST
Chewing It Over—and Over and Over and Over
How a weird “scientific” diet fad conquered America in the early 1900s.