Compressed air now keeps beer fresh by allowing bottle tops to be pushed on firmly
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It’s a Gas Mark Miodownik (Viking (UK, out now); Mariner (US, 17 September))
WHEN Humphry Davy first gave nitrous oxide to people with tuberculosis in the late 1790s, hoping it might provide a cure, he couldn’t have known that he was also playing a small but important part in culinary history. Yet the links between the two are made clear in Mark Miodownik’s new book on gases, appropriately called It’s a Gas.
While it quickly became apparent to Davy that nitrous oxide had…
