ESCE:About

One of the main problems of modern-day science is that of publication bias, that is, the tendency to only publish positive (successful) results. Chemsitry journals are full of "we mixed tritium-D and C2OSH3 and came up with a fantastic new polymer!", but seldom contain sentences such as "we mixed tritium-D and C2OSH3 and came up with a foul-smelling green sludge of no special interest." This means that there is much duplication of effort, as chemists all over the world mix tritium-D and C2OSH3, find themselves facing a green sludge, and feed it to their lab assistants without ever making public the experiment and its results. Much the same happens with cookbooks: all positive results; never "edible, barely," or, "would rather eat my own liver than try this again."

Come ESCE to the rescue.

ESCE is an encyclopedia of culinary experiments. Experiments, as we all know, occasionally fail - but that's alright. ESCE is for failures as well. Now, we are not naive; we know very well that if you're famished and all you have at home are bananas, ketchup and jelly beans, you will mix and down them all, regardless of what ESCE has to say on the subject. Rather, ESCE is for the marginally hungry student; ESCE is here, among other things, to convince you that maybe you are not that hungry after all.

You might also come across the occasional positive result, but we make no guarantees.