Compressed air now keeps your beer fresh by pushing the caps tightly onto the bottles.
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That’s gas.
Mark Miodnik (Vikings (UK, now showing); The Mariner (US, September 17th))
When Humphry Davy first administered nitrous oxide to tuberculosis patients in the late 1790s, hoping it might be a cure, he probably didn’t know that it would also play a small but important role in culinary history. But the connection between the two is made clear in Mark Miodnik’s new book on the gas, aptly titled “Nitrous Oxide.” That’s gas..
It quickly became clear to Davie that nitrous oxide was…
