A Taste of Britain: From Post-Colonial Cuisine to Molecular Gastronomy

Though not customarily hailed for delicious food and culinary refinement, tasty innovations have lately emerge in Britain. Gastropubs and the rise of molecular gastronomy demonstrate there is more to English food than fish and chips.
Rachel E. Black, assistant professor and academic coordinator, Gastronomy Program, Boston University
November 12, 2012

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This is absolutely fantastic lecture. Intelligent, insightful and lovely. Mentioning that milk was contributing factor to infant and young children mortality was eye opening. We do tend to picture milk as this wholesome product that has fable qualities but forgetting that in non phase rises form it’s the source of multiple diseases and tender age has lesser abilities to fight them. Excellent and deep mastery of the subject on part of the presenter.