The terrific series of Lates at the Science Museum may excel itself this month with the science of food and drink. There'll be cocktail-making, a buffet of bugs, an investigation of aphrodisiac foods, and ice-cream made with liquid nitrogen – and viewed from the perspective of early fridge technology.
Dipsos can learn how to brew alcoholic ginger beer, enjoy a sake-tasting, or learn about gin from Sipsmith's master distiller James Grundy, while Simon Watt of 'Inside Nature's Giants' will be punching custard and torturing jelly babies.
After all that, following the journey of food from your mouth through your stomach and out again might leave you feeling a little queasy. The cockroach's eye-view tour of the museum probably won't make you feel any better.