Several shipping containers off a canal in Copenhagen are where science and gastronomy are colliding to keep one of the world’s best restaurants, Noma, on top. Dubbed the Noma Science Bunker and opened just this summer, these containers have rooms with temperature and humidity controls and lab equipment such as a centrifuge, all to help create novel dishes such as elderflower kombucha and fermented sauces using beef or grasshopper, Eater reports. "It's at some midway point between a test kitchen and a 'lab' lab," says Arielle Johnson, research manager of Noma.
Click here for free access to our latest coronavirus/COVID-19 research, commentary, and news.
Support nonprofit science journalism
Science’s extensive COVID-19 coverage is free to all readers. To support our nonprofit science journalism, please make a tax-deductible gift today.