I usually don’t post about newspaper articles, but Jack Lang sent out an email on the molegular gastronomy maillinglist today about an article in New York Times: “After Microsoft, Bringing a High-Tech Eye to Professional Kitchens” featuring Nathan Myhrvold. I…
In New York the Experimental Cuisine Collective has been arranging regular seminars since 2007, in Paris Hervé This’ monthly seminar has been running for many years – and now finally the London Gastronomy Seminars are about to launch. To their…
The University of Copenhagen wishes to appoint a professor with special responsibilities in Culinary Chemistry from 1 June 2010 or as soon as possible thereafter. As you may remember, Thorvald Pedersen was appointed professor of “Molecular gastronomy” some years ago…
This month’s round of TGRWT is hosted by John Sconzo over at Docsconz, and the foods to pair this time are pumpkin and cooked chicken.* As always you can find instructions on how to participate in the announcement post. If…
