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Masters of Social Gastronomy: The Flavor Battles!

On February 25, MSG will take on the history and science of imitation ingredients at the brand-new Museum of Food and Drink

Sarah will explore the history of artificial food, covering medieval "meat pitchers" and the early 20th-century chemists known as the "Poison Squad" who tested the safety of food additives by ingesting them in large quantities. Soma will dig into the science behind artificial flavorings, from what...

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Forever Bread: Calcium Propanoate

At last month's Masters of Social Gastronomy, we reached down deep into the world of preservatives, figuring out what all of those unpronounceables are on everyday packaged foods.

Today's recap: Calcium Propanoate

If you eat store-bought bread, you're probably chowing down on some calcium propanoate. It's a mold and bacteria inhibitor that keeps your bread from being conquered by legions of decided untasty microorganisms.

The bread industry's...

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We're excited to present our Masters of Social Gastronomy lectures in podcast form. Hooray!

The first two are up now, and we'll add new ones each month. That way, if something pesky like "work" or "not living in New York City" keeps you away from our live events, you'll be able to enjoy them in the comfort of your home. Awesome? Awesome. 

Podcasts that currently exist:


Sarah talks about the ancient origins of candy, and shares her...

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