Het voedsel der Goden en hoe het op Aarde kwam

In the mid‑nineteenth century a new breed of scholars begins to emerge, men and women who proudly—if reluctantly—take the name “scientists.” Among them are the diminutive, bald‑headed Bensington, a meticulous chemist famed for his work on toxic alkaloids, and Professor Redwood, a distinguished physiologist whose lectures once lit the dark halls of London’s academic societies. Their lives, steeped in rigorous study and modest public appearances, set the stage for an unlikely partnership.

When the two happen upon a strange, luminous substance in a modest laboratory, they dub it the “food of the gods.” Its uncanny qualities spark both awe and skepticism, drawing the attention of elite societies and curious onlookers alike. As the investigators grapple with the mystery, their discovery promises to reshape understandings of nature, even as the broader world watches, half‑amused and half‑inquisitive, waiting to see what revelations will follow.