Nov 3, 2009
UPDATE – NOV 5: Still working through the almost 650 members of the list, but now up to the P’s.
Pressure was on from lots of science tweeps for to categorise my scientwist list…so I’ve made a start.
The spillover (lots of tweeps in the T to Z group from the TweepML.org version of my scientwist list have now each been given a category as I cannot squeeze them into the 500 limit for the …
Nov 2, 2009
Regulars will know that I’ve compiled and recompiled lists of science types on Twitter for mutual benefit. It started out as a list of 100 of my own Twitter friends back in January 2009, who happened to be in science and gradually grew to well over 600 members by November 2009.
However, just as I migrated the old manual list to Tweepml.org to help automate bio and avatar updates, Twitter announced the release of its …
Oct 29, 2009
On the menu today, why red wine is a no-no when it comes to fishy cuisine, how chemists can help you improve your gravy, and a whole platter of food chemistry to tempt your taste buds:
“Red wine with red meat, white wine with fish.” But, have you ever wondered why? Japanese chemists have discovered that the iron in red wine simply makes fish taste too…well…fishy…giving your mouth an unpleasant, fishy aftertaste, according to a …
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