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	khymos.org - molecular gastronomy and the science of cooking
About Khymos Blog Marketplace Molecular gastronomy History Definitions Flavor/flavour pairings Meat Boiling eggs Recipes Recipe collection Wine Tools Links People Institutions Audio & video Articles Webresources Molecular mixology Wine Education Suppliers TGRWT Books Favorites Molecular gastronomy Aroma & taste Reference & techniques Cookbooks Food chemistry Wine Historic interest Other languages Everyday chemistry Presentation/photography Videos Films and Docu's Norwegian page Babelfish translation German, French Italian, Portugese Spanish, Chinese Japanese, Korean Last updated 2009-01-20 webmaster (at) khymos.org Copyright © 2003-2009 Martin Lersch	Audio and video Podcast from New York Public Library talk on sous-vide by Grant Achatz & Nathan Myhrvold Several of the Distillations podcasts are related to food and chemistry: episode 4 (on measurement, includes an interview with Robert Wolke), episode 10 (food color chemistry) and episode 16 (vitamins), episode 24 (beer and brewing) to mention a few Vidoes by Sorin Mihailovici showing how to remove red wine stains and how to open a bottle of wine without a cork screw Off the broiler: Podcast with Harold McGee (by Ya-Roo Yang) From New York Academy of Sciences and their "Science of food" series: Science of cooking: "From bunsen burners to baked Alaska" with Shirley Corriher (mp3), Science of wine: "A toast to tannins" with James Kennedy (mp3), Science of beer with Charlie Bamforth (mp3), Science of flavour: "Dinner: The Final Frontier" with Herve This (mp3), Science of cheese with Paul S. Kindstedt (mp3). Videos from Dialogos de Cocina in Spain (March 12 & 13, 2007). Presentations by Harold McGee, Davide Cassi, Toni Massanes and Antonio Duch on topics related to technology, technique and science. There was also a round table discussion featuring the four speakers mentioned plus Heston Blumenthal. Videos from MG seminar in Belgium (November 20, 2006) - includes presentations by Peter Barham, Jorge Ruiz and demonstrations by Kobe Desramault and Sang Hoon Degeimbre Two podcasts with Shirley O'Corriher: "From bunsen burner to baked Alaska" (a lecture given at the NY Academy of Sciences) and "Talking about Turkey" (from NPR) Decoding Ferran Adria (DVD) - hosted by Anthony Bourdain Science principles in cooking (Real Audio streaming) - Science Friday from NPR with Harold McGee and Peter Barham, hosted by Ira Flatow Podcast with Harold McGee about The science behind baking with fat (from Eatfeed.com) Interview with Harold McGee on NPR, part one and two Food Hackers Make High-Tech Geek Cuisine - from NPR Molecular gastronomy (streaming) - podcast with Herve This from The Leonard Lopate show on WNYC (download the inverview as mp3). Molecular gastronomy primer (mp3) - Podcast from The Food Geek Kitchen Chemistry – series by Discovery Channel with Peter Barham and Heston Blumenthal. A total of 16 different videoclips can be downloaded in different resolutions from the RSC homepage. Topics covered are salt in cooking, jellies, flavour, taste, aroma, meat, maillard reaction and ice creams. Kitchen Cornucopia (BBC series on kitchen chemistry with Peter Barham) Archimède - ARTE channel, transcription of interview with Herve This (French or babelfish translation) Kokken og kemikeren - (Interview with Herve This, Danish). Read more here. Eat This Web TV - Week 1, episode 2 is about "Extreme cuisine" including liquid nitrogen and transglutaminase Videos from a Molecular mixology masterclass (featuring Hervé This) Soused weekly #1, #2 and #3 report on molecular mixology Superstreng #34 - interview with Erik Fooladi on molecular gastronomy (Norwegian only)