A Decade of Burnt Food (Third of three parts)
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| Figure 5. Deborah Henson-Conant, founder and Curator of the Museum of Burnt Food. Henson-Conant is shown leading a recent seminar on the numerical analysis of incinerated cheeses. |
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Our understanding of burnt food has increased tremendously in the past decade, thanks largely to research conducted at the Museum of Burnt Food. Here, in the concluding part of the article about the Museum, we present additional items that can be seen on display there. Again, we thank Deborah Henson-Conant, the Museum's founder and curator, for her cooperation and help in assembling this article.
Parts 1 and 2
of this article present additional photos.
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| Figure 4. Coal-fired soy dog, circa 1989. |
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