The New York Academy of Sciences has an interesting series on the Science of Food. On April 10th Hervé This, a pioneer of molecular gastronomy, talked about “Dinner: The Final Frontier”. An interview with This and the other speakers is now available for free download:
“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 (scheduled for May 10th)
[…] Khymos by Martin Lersch (PhD in organometallic chemistry from the University of Oslo) – because this blog does a fantabulous job of covering the food science and molecular gastronomy world, check out the MolGas podcasts! […]