I first wrote about this journal in March 2009 and finally it is here, the International Journal of Gastronomy and Food Science. The official launch of the paper version was during Madrid Fusion 2012, but last week the electronic version…
Is there a way to avoid all that extra dough in between the cookies? (Photo: Christmas Tree Cookie Cutter from Bigstock) It should come as no surprise that food, chemistry and mathematics meet in baking. For once I will leave…
Cloning popular brands of mineral water is now simpler then ever before with the updated version of the mineral water calculator! When I blogged about DIY mineral water last year it was mainly a theoretical exercise since I didn’t have…
My fellow bloggers Anu Hopia (Molekyyligastronomia) and Erik Fooladi (Fooducation) together with Jenni Vartiainen and Maija Aksela have embarked on a collaboration project to explore claims about food and cooking. If you are a researcher (from any field), teacher at…
A couple of books have caught my eye during the year and have naturally made their way into my Christmas wish list (and some I’ve already ordered myself). Please let me know if there are books you belive should be…
Flavor pairing is a controversial* topic which I’ve blogged about many times in the past. In my last post I suggested that predicted aroma similarity may be a more precise term, and below is an attempt to illustrate predicted aroma…
Talking to a friend last year who is an avid home brewer made me realize how little I knew about beer and brewing. Inspired by what I learnt from the conversation I started reading Palmer’s How to brew which is…
The very first blog post on Khymos appeared on August 27th, 2006. That’s 5 years ago today – and to celebrate this the following post will be about Khymos and blogging. It’s going to be quite introvert, but hopefully you’ll…
A book I’ve been looking forward to for a long time is The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. It is now available for pre-order with expected delivery on January 31st, 2012. Work on the…
