Poetry and science: Chemistry and Buffer Life

This week we offer our readers a poem on chemistry. We are keen to invite more amateur poets to submit their verses to EuroScientist. As a community magazine, we want to share the thoughts of our readers in the many forms that it takes for people to express themselves, including through poems. So feel free to get in touch, and share your own interpretation of the world.

Food chemistry or food culture

As the last remnants of holiday dinners, lunches, high-teas, suppers and celebratory breakfasts are collated and one last binge with myriad mixed flavors indulged, thoughts turn to taste. Specifically flavor and the combinations thereof. We all know that celebrity chefs are gluttons for an odd mix: sweet and sour is nothing to the TV cook who garnishes peppered okra with crème Anglaise washed down with a curried champagne spritzer with a hint of flint. And there are those who wouldn’t think of leaving the supermarket without a good selection of cheese and wine.