PopSci's Friday Lunch: a Can of Surströmming With Harold McGee
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When Popular Science was acquired by Sweden's Bonnier Corporation in 2007, some people thought we'd be eating surströmming, the legendary Scandinavian delicacy of fish left to ferment in cans till the cans almost burst, every day. But in fact, the famously putrid herring has been utterly absent from these shores -- until today, when Dave Arnold invited me to come crack open a (ominously bulging) can of it that he'd smuggled back from Sweden. Scientific curiosity demanded that I investigate.
PopSci's Friday Lunch: a Can of Surströmming With Harold McGee
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about the art, science and history of food
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about the art, science and history of food
about the art, science and history of food
