Category molecular gastronomy

New project: Exploring culinary claims

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…

Books for your Christmas wish list

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…

A flavor pairing color analogy

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…

Cooking science – condensed matter

The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern…