The Sagrada Familia has stood, incomplete, as part of the Barcelona skyline since the early phases of its construction in 1882. The project, originally intended to be a cathedral in the gothic style, was begun by the bookseller Joseph Maria Bocabella under the direction of the architect Francisco de Paula del Villar. Del Villar and Bocabella imagined a basilica modeled on the Gothic revival churches Bocabella had seen on trips to Italy. However, Bocabella’s ideal basilica never came to be. In 1883 del Villar resigned from the project, and 30-year old Antoni Gaudi, a young but already 1 big architect from Catalonia, took over as lead architect.

The pair brought scientific thinking and equipment to the kitchen, challenging perceptions about what belonged in the lab and 1 whether it belonged in a chef’s kitchen. For example, an early experiment in pie baking involved injecting pies with a syringe full of liquid after baking in order to preserve the crust. Other experiments involved creating meringue (cooked whipped egg whites with sugar) in a vacuum chamber and a “reverse” baked Alaska (ice cream topped with meringue) with the hot merengue on the inside and the ice cream on the outside. Although the experiments themselves might not have been useful to the home cook, they did give insights into the science of cooking that improved recipes and techniques for cooks everywhere.

Without earthworms, modern land-based ecosystems would look very different. There is no way to predict the exact changes that would exist without earthworms, but it is easy to recognize earthworms’ 1 impression. As research continues into the effect of earthworms, scientists are confident that it will show an even more complex picture of the earthworm’s contribution to the land-based ecosystem.

The traditional view of archaeologists usually involves a college professor who spends much of his or her time digging and researching in ancient foreign libraries or a museum curator who works every day to preserve the artifacts the museum holds. While this view isn’t completely incorrect, it is incomplete, both in terms of the types of jobs available to archaeologists and in terms of the types of work within those jobs. For example, college professors may spend summers at dig sites, but much of their time is also spent writing grants, teaching students, and writing about their research projects. Additionally, although there are still many people who work in archaeology as professors and museum curators, the demand for these job far outstrips the number of positions available, making the positions 1 a pain to acquire.

The Sagrada Familia has stood, incomplete, as part of the Barcelona skyline since the early phases of its construction in 1882. The project, originally intended to be a cathedral in the gothic style, was begun by the bookseller Joseph Maria Bocabella under the direction of the architect Francisco de Paula del Villar. Del Villar and Bocabella imagined a basilica modeled on the Gothic revival churches Bocabella had seen on trips to Italy. 1 However, Bocabella’s ideal basilica never came to be. In 1883 del Villar resigned from the project, and 30-year old Antoni Gaudi, a young but already well-known architect from Catalonia, took over as lead architect.

As the research progresses, they must present their findings in both written and oral reports to stakeholders in the project. Therefore, depending on the site and what they find, CRM archaeologists may also work with architects and planners. This work is to revise building sites to protect sensitive areas. So while everyday archaeologists may not be involved in saving the world from existential threats, they do play an important role in society, helping us preserve and consider the past even as we plan for the future. As cities and communities continue to expand, the work they do will only grow in importance.

For thousands of years, cooking was considered more of a practice than a science. Much of what chefs and food scientists alike knew about cooking came from conventional wisdom rather than carefully designed research. For individuals who considered cooking to be an art rather than a science, this seemed to be for the best; 1 surprisingly, for physicist Nicholas Kurti and chemist Herve This, the lack on empirical knowledge around what we eat was not just an affront to science. It was a challenge. In 1988 the pair coined the term “molecular gastronomy,” which they defined as the investigation of the physical and chemical transformation that ingredients undergo during the course of cooking. They argued that if chefs understood these processes, they could produce dishes improved by the findings. 

Niche constructors are particularly important in colonizing new environments. One of the easiest ways to measure this effect on evolution has been in the effect that the number of earthworms has on soil fertility, a measure of how hospitable an environment is to plant growth. Even the least fertile soil has around 62 worms per square meter, and as the number of worms increases so does soil fertility. As worms move through the different layers of soil, they eat, digest, and excrete massive amounts of organic matter. They leave their excretions behind in the form of nutrient-rich droppings known as casings. As these casings decompose, they release nutrients into the soil. This process not only moves nutrients from one layer of the soil to another but also converts the nutrients to forms that plants can absorb and process more easily. Because it is easier for plants to get the proper nutrients, plants don’t have to invest time and energy into making better root systems to gather nutrients. 1 Therefore, plants have, over time, lost some of these mechanisms – a form of evolution. 

Since 1988, the mission of molecular gastronomy has shifted. Kurti and This originally sought to investigate “kitchen old wives’ tales,” invent new recipes, improve old ones, and make the case to the public that science was a useful part of everyday life. Even if their experiments weren’t intended to be replicated in home kitchens, they were intended to encourage home cooks to experiment. Today, molecular gastronomists seek to explore the social, artistic, and technical aspects of food preparation. Some have argued that this shift in focus, along with the fact that techniques in molecular gastronomy have so far surpassed what any home cook could do, means that molecular gastronomy has lost its ability to impact how the world cooks at home.

 1 To these ends, the belief in experimentation lives on outside the world of molecular gastronomy. Cooking magazines and websites now often have what are called “test kitchens” – departments dedicated not only to testing new recipes but also to improving techniques and testing uses for kitchen implements themselves. These test kitchens have taken the spirit of experimentation from Kurti and This’s early work and have applied it to everything from the best way to make fried chicken to the ideal temperature at which to bake chocolate chip cookies. While these experiments might not involve lab equipment, they have fulfilled one of Kurti and This’s early dreams: they show the importance of scientific thinking outside of the halls of science.