Recovered from your Labor Day barbeque? Good. Because something’s cooking at the Scientific American blog network, and it is decidedly meaty. I’m talking about the SciAm network’s new food blog, Food Matters, which launches today, in time for Scientific American’s Food Week celebration.
This group blog features seven authors- three researchers and four journalists, and includes a familiar face (more on that later). According to Bora Zivkovic, who heads the network, at Food Matters “there will be explainers of basics, coverage of new papers, carefully researched pieces of in-depth journalism, pushback against non-science-based activism, posts that provide historical context, and just plain fun stuff from original multimedia to quirky recipes.”
And chemists, if that’s not enough to whet your appetite, consider this: the blog’s authors include Julianne Wyrick, who holds a B.A. in biochemistry, and friend of CENtral Science See Arr Oh. I asked them some questions ahead of the launch and here’s what they had to say. (Quotes edited for grammar and/or shortened for brevity).
Carmen: Why do you think food is a great medium for talking about chemistry and biochemistry?
Julianne: Food touches everyone; from biochemists to ballet dancers, we all eat. Discussing the chemistry involved in food and nutrition helps science come alive to scientists and non-scientists alike.
See Arr Oh: People are surrounded by food, but they don’t always take a second to realize that food is all about chemical processes- from photosynthesis, to preservatives, to digestion.
C: Why is it important to have chemistry representin’ on the big blog networks?
J: Blogging about the chemistry involved in topics like food is important because chemistry is the foundation for so much of science. Many processes, like how a nutrient affects the body, boil down to chemical reactions. If we know more about the chemistry, we have a better understanding of the process.
S: There’s a stereotype that may be in some people’s minds of chemists holed up in their labs, drumming up massive profits for corporations. I’d like to show that chemists can be relatable and fun and communicate well.
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