Fall 2013/Winter 2014, Vol. 31, No. 3


In this issue of Chemical Heritage you’ll find some delicious (and not so delicious) stories from the history of food. Discover how one man’s fear drove him to make ground-breaking discoveries about Earth’s history. Find out what whales have to do with outer space. Learn why one of the great 19th-century German chemists boiled cattle down into brown goo (and why people lined up to eat the stuff). As always we offer treasures from CHF’s collections, book and museum reviews, and more. Enjoy!