In 2015, Zoe Laughlin, director of the Institute of Making, a research group at University College London, was on a mission to make ‘the best spoon in the world’ and of course, as with any culinary science, an experiment was called for. In advance of an exhibition on the science of taste at the Science Museum in London, volunteers were invited to experience a blind tasting, trying a variety of foods from a selection of spoons, each coated in a different metal.
Copper coated spoons were found to inspire the sourest flavours, steel gave a salty kick and zinc became known for its tangy tingle. Gold, perhaps unsurprisingly, was the best spoon of all – enhancing sweet and creamy flavours to ambrosial heights. The art of good taste, if you will!