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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 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 2008-06-03 webmaster (at) khymos.org Copyright © 2003-2008 Martin Lersch Links to khymos.org Links to blog.khymos.org (by Technorati)	Webresources "Recent advances in Molecular gastronomy" by Herve This, slides from a presentation in January 2005 "Molecular gastronomy" by Thorvald Pedersen, slides from a presentation in January 2006 Illustrated presentation of the work of Richard Axel and Linda Buck, leading to the 2004 Nobel Prize in medicine Molecular gastronomy for cooks, sessions 1, 2, 3, 4, 5 and 6 by Thorvald Pedersen and Claus Meyer (danish only) eGullet forums - several forums are of interest from an MG viewpoint, including Q&A's with McGee, Blumenthal, Adria and others. The eGullet Culinary Institute might also be of interest. The accidental scientist - The science of cooking - from www.exploratorium.edu (a large science center in San Francisco) Kitchen myths - one important aspect of MG is the falsification of kitchen myths Read about some aspects of kitchen chemistry at “The Fat Duck” here. ZOOM Kitchen Chemistry – virtual experiments and things to try at home (suited for children) Low temperature cooking - from BBC Science et gastronomie (babelfish translation) The science of boiling an egg (full mathematical deduction here) Cooking for eggheads - Great cuisine is more than art; it's science (from Discover, Interview with Herve This) Boiling of eggs (only Norwegian for now) Gernot Katzer's Spice Pages - covers more than 100 spices, focusing on use, history, chemical constituents and etymology of the name foodfordesign - Bernard Lahousse explores the physiochemical properties of food from a design perspective (eg. lamps made out of pasta). Kulinarische Physik (Culinary physics) - German page Asociacion Argentina de Gastronomi Molecular - Spanish only Innova concept - mainly Spanish and French, food technologists with some MG activities Kokswereld - Dutch site on molecular gastronomy and kitchen chemistry