Category molecular gastronomy

Gastrophysics symposium in Copenhagen

On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and with presentations by scientists in fields ranging from physics and chemistry…

The Emerging Science of Gastrophysics

Next week, on August 27-28, an interdisciplinary symposium entitled “The Emerging Science of Gastrophysics” will be held at the Royal Danish Academy of Sciences and Letters in Copenhagen. I’m sorry to inform you that participation is by invitation only. However, having…

TGRWT #22: Chicken stew

For TGRWT #22 I started by looking at the foodpairing tree of raisin (see below). I decided to include roasted hazelnuts, bacon and cooked chicken. With fresh peppermint available in the garden I considered that as a possibility too. And…

TGRWT #22: Raisin

Impatient raisin waiting to be cooked More than 1 1/2 year has passed since the last round of They Go Really Well Together, and in the meantime there’s been quite some publicity with TGRWT being mentioned both in Gastronomica and…

Help needed on “natural sous vide”

Eggs boiled in onsen (japanese: hotspring), Nagano, Japan (Photo: Miya.m. Permission: GFDL, cc-by-sa-2.1-jp). In Japan eggs cooked in hot springs (onsen) are known as onsen tamago. I’ve also read that Māori women used boiling pools at Whakarewarewa to cook. In…

The new journal Flavour went live today

It’s quite amazing that two journals so relevant to gastronomy and science have gone live within little more than a month. Last month we saw the appearance of International Journal of Gastronomy and Food Science, and today the first few…

Mineral waters à la carte

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…