Science education and public understanding of science via food, cooking, and flavour

Cerebrotypes in Cephalopods: Brain Diversity and Its Correlation With Species Habits, Life History, and Physiological Adaptations

“…The richness of their behavioral repertoire inspired many aspects of human life including contemporary art (as provided by camouflage and body patterns, see Nakajima, 2018 ) and robotics (e.g., Cianchetti et al, 2012 ; Xie et al, 2020 ; as inspired by the study of soft, flexible, and muscular body). In recent years, increased interest for their commercial value inspired gastronomy (Mouritsen and Styrbæk, 2018 ; see also: Sörensen and Mouritsen, 2019 and Cephs & Chefs: https://www.cephsandchefs.com/ ). In addition, social media provided access to specialized information and growing interest in interdisciplinary academic fields, and images and videos where cephalopods represent a great example (Nakajima et al, 2018 ; McClain, 2019 ).…”

In praise of complexity: From gastronomy to gastrology

“…The gastronomical sciences refer to those scientific disciplines that come together in gastronomy, brought either through a search for knowledge or because of an ambition to achieve greater visibility, making the most of the interest that food and cookery kindle socially. In this last case, gastronomy works like a “service door”, as an effective tool to popularize science or improve society's scientific culture ( Sörensen & Mouritsen, 2019 ). The concurrence of these disciplines would make of gastronomy a multi-disciplinary science ( Nicolescu, 2008 ).…”

Universities move science labs to the kitchen

“…In 2010, they launched the class "Science and Cooking: From Haute Cuisine to the Science of Soft Matter," complete with guest lectures by Adrià, José Andrés, and a revolving door of other famous chefs (2). In 2011, Sörensen joined the team.…”