Edinburgh International Science Festival 2017 runs 1st to 16th April and tickets for the most popular events will sell out quickly.
We advise that you tuck in sharpish, especially for shows in the festival’s GastroFest strand.
In particular, we liked the look of these:
The Burger Evolution
Friday 7 April, Dissection Room, Summerhall
Sensory expert Prof Charles Spence; chef and scientist Charles Michel and Ben Reade from the Edinburgh Food Studio will be taking a scientific look at the past, present and future of this classic and much-loved sandwich.
Sorting the Beef from the Bull
Wednesday 30 March, Anatomy Lecture Theatre, Summerhall
Corruption in the food industry has a very long and murky history but new technology has increased opportunities for dishonesty, duplicity and profit-making short cuts. Whether it’s a matter of making a good quality oil stretch a bit further by adding a little extra ‘something’ or labelling a food falsely to appeal to current consumer trends – it’s all food fraud, and it costs the food industry billions of dollars each year.
So how do we sort the beef from the bull (or horse, as the case may be)? This event will look into the scientific tools and techniques that have revealed the century’s biggest food fraud scams and explore the arms-race between scientists and adulterers as better techniques for detection spur more creative and sophisticated means of adulteration. Leading geochemist Prof Richard Evershed and science writer Nicola Temple will bring this fascinating and under-reported applied science to light.
Low Impact Meal
Monday 10 April, Dissection Room, Summerhall
How can we eat a more sustainable diet? There are arguments about what a low impact diet actually is. Should we all be eating vegan? Or should we all only eat food that is grown within our local community? Join Pete Ritchie from Nourish Scotland, Guardian journalist Tom Levitt and flexitarian Annabelle Randles to enjoy a three-course taster menu.
Tea-Lightful! The Origins, Science and Traditions of Tea
Sunday 2 April, Main Hall, Summerhall
British people love tea, consuming tens of billions of cups every year. This event is a tasting trip through the world of tea, sampling brews from Edinburgh’s Pekoe Tea.
Dietician Dr Carrie Ruxton of the Tea Advisory Panel will share some of her research on the health benefits of tea and Jon Cooper of Pekoe Tea will share stories of sourcing teas in India.
Cheeseology 2.0
Tuesday 11 April, Dissection Room, Summerhall
Ever pondered the science behind your cheese? This event is a tutored tasting journey that will transform your understanding of the scientific processes and sometimes innovative technologies that are used to produce cheese in its many delicious varieties. Presented by self-confessed curd nerd Patrick McGuigan, author of The Cheese Chap blog, in conversation with dairy technologist Paul Thomas.
How Beer Made Science History
Way back in the 18th and 19th century, brewing was the world’s first hi-tech industry. This was also the era when the original Summerhall brewery was established and flourished. Come for an after dark peak behind the scenes at the brewery with Barney’s Beer brewer and founder Andrew Barnett. Taste some beer, and learn not only how science influences beer flavour, but also how brewing science changed the world.
Tickets for Edinburgh International Science Festival
All tickets can be booked from the Edinburgh International Science Festival.