khymos.org

khymos.org
- molecular gastronomy and the science of cooking

Last updated 2008-06-03
webmaster (at) khymos.org

Copyright © 2003-2008
Martin Lersch

Links to khymos.org
Links to blog.khymos.org
(by Technorati)

Articles available for free on the net

INICON has published a lot on molecular gastronomy, texture and flavour (almost 60 separate pdf's to download)
The Alchemist: A chef in Chicago wants to blow your mind (part I, part II), from MIT's Technology review
Observer food monthly for December 2006 had interviews with Hervé This, Heston Blumenthal and Ferran Adriá
Hervé This "Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat", EMBO Reports, 2006, 7(11), 1062. (or here for pdf)
Hervé This "Molecular gastronomy and the foundation "Food science and Food culture"", Comprehensive reviews in Food Science and Food Safety, 2006, 5, 48.
Thorvald Pedersen "Kemikeren i køkkenet ", Dansk Kemi (regular column, Danish only)
The Appliance of Science (The Guardian, regular column by Heston Blumenthal)
Articles by Heston Blumenthal in The Times Online
Report from IWMG 2004 (Jack Lang, egullet)
Burst in Your Mouth - on cooking chemicals (from Chow.com)
Thomas Häusler "Die Jagd nach den perfekten Fritten", Die Zeit 05.08.2004, 33 (German)
Thomas Häusler "Der Gipfel des guten Geschmacks" Facts Online (German)
Sanderson, K. Cooked to perfection Chemistry world 2005, 2(5), 34-38.
Sjokoladevitenskap (interview with me, only in Norwegian)
Wolfram Siebeck from the german newspaper Die Zeit visits The Fat Duck (German or English translation)

Other articles (may require subscription)

This, Herve, Modelling dishes and exploring culinary ‘precisions’ British Journal of Nutrition 2005, 93, S139-S146.
This, Herve, Molecular Gastronomy Nature Materials 2005, 4, 5-7.
This, Herve, Molecular Gastronomy Angewandte Chemie, International Edition 2002, 41(1), 83-88.
Weiss, G. Why is a soggy potato chip unappetizing? Science 2001, 293, 1753-1754.
Butler, D. French lab seeks recipe for success Nature 2000, 407, 551.
McGee, Harold Taking stock of new flavours Nature 1999, 400, 17-18.
Slavkin, HC Toward 'Molecular Gastronomy', or what's in a taste? Journal of the American Dental Association, 1999, 130, 1497-1500.
This, Herve; Kurti, Nicholas, Chemistry and physics in the kitchen Scientific American 1994, 4, 44-50.
This, Herve; Kurti, Nicholas, The amateur scientist Scientific American 1994, 4, 94-95.