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Ellen Embleton tucks into the culinary content of the Royal Society's collections, and discovers some unusual experiments in cookery.

Tossing heavy woks is a contributing factor to shoulder pain amongst chefs in Chinese restaurants. To celebrate Chinese New Year, we look back on a paper published in Journal of the Royal Society Interface which used modelling to optimise the process.

Louisiane Ferlier finds a recipe for turnip bread, and a description of Moroccan cuisine by Royal Society clerk Jezreel Jones, in the early days of our Philosophical Transactions journal.