by Nicola | Oct 23, 2016
IMAGE: Innocent wackaging via. If you’ve bought juice, crisps, cereal bars, soups, “breakfast pots” (porridge, as was), or any number of other ready-to-eat packaged foods in the U.K. this millennium, you may have noticed that your snack fancies a... by Nicola | Jul 19, 2016
An egg, it turns out, is not just the best thing to put on top of almost any dish. For starters, artists have been using eggs as a canvas for centuries; the International Egg Art Guild showcases some fine examples of “eggery,” from delicate laser-cut... by Nicola | Jun 25, 2016
IMAGE: Websters is one of only six dairies that is allowed to make Stilton cheese. Photograph by Martin Parr/Magnum, via The New Republic. I am both stunned and heartbroken by the UK’s Brexit vote, as well as selfishly angry that my future as a European seems to... by Nicola | Mar 18, 2016
I wrote a short essay for the “Field Test” exhibition catalogue, reprinted below. You can find essays by the exhibition’s other advisers—Mukund Thattai, a faculty member at the National Centre for Biological Sciences in Bangalore, Jane Stout of... by Nicola | Mar 17, 2016
IMAGE: Screenshot from the Science Gallery’s Field Test video—watch it in full here. In Dublin, my smog meringue collaborators at the Center for Genomic Gastronomy have been busy curating an exhibition all about the future of farming. Called “Field... by Nicola | Jan 27, 2016
[Thanks, Dad.]