My piece about this unusual event is in this weekend’s Financial Times Magazine here. Since that memorable evening, I’ve noticed myself on a few occasions unconsciously sucking my cutlery, just to see what it tastes like… One intriguing question that I didn’t have space to explore in the article is why we are sensitive to the tastes of different metals:Â could it be so that we can avoid those that are harmful, and are drawn to those that we need for our health? Zoe Laughlin told me she had noted that â€˜men of a certain ageâ€™ have a penchant for copper; while Mark Miodownik cited a recent study backing up the suggestion that zinc, taken with Vitamin C, can help to stave off a cold. â€˜Perhaps, instead of shelling out fortunes on mineral supplements,â€™ he said, â€˜We could just stir our hot lemon juice and honey with a zinc-coated spoon.â€™ You can find out more about the materials adventures of Zoe, Mark and their colleagues here, at the Institute of Making.
P.S. My article about a cheese-tasting in Shaoxing (which appeared in the FT last year) won the James Beard Foundation Journalism Award for Food Culture and Travel on Friday night! Thrilled!