At Bonas MacFarlane we are constantly reminded of how transformative mentorship can be when it helps a student connect their passions with scholarly inquiry. This summer, 12-year-old Benjamin Ang Krishnan undertook a research project that beautifully demonstrates the value of nurturing authentic interest.
Ben has always been fascinated by food. A visit to Heston Blumenthal’s Fat Duck deepened that interest, sparking questions about the science behind flavour and modern culinary techniques. With guidance from Professor Peter Barham, a long-time collaborator of Blumenthal, Ben embarked on an independent study: “A Study in Ancient and Modern Food Techniques and Flavours.”
Over the course of four sessions, Ben explored recipes from ancient China, Pompeii, India, and medieval England, re-imagining them with modern culinary science. He investigated the chemistry of flavour perception, gluten development in bread, the catalytic role of spices, and the structural challenges of pastry. His experiments ranged from sous-vide pork belly to deconstructed Roman pizza, plantain curries with layered spice profiles, and even a medieval apple and cheese pie reimagined with foams and reductions.
What is most impressive is not only the depth of Ben’s research, but that the project was entirely student-led. He designed experiments, tested techniques, and drew thoughtful conclusions about taste, history, and science. As his mother Tzo Tze observed, “I’m particularly proud that he did it on his own, including of course writing the report.”
For us, Ben’s project exemplifies what can happen when a student’s natural curiosity is supported by expert mentorship. Peter’s thoughtful structuring of sessions, drawing on his years of experience with Heston Blumenthal, gave Ben the tools to explore food scientifically, without taking away the independence that made his work so distinctive.
We are delighted to publish Ben’s essay in full below. It is one of the most accomplished pieces of research we have ever received from someone of just 12 years, and we look forward to seeing where his passion for gastronomy takes him next.
Read Ben’s full project: A Study in Ancient and Modern Food Techniques and Flavours