Rene Redzepi sees no contradiction between science and his style of cooking. He also promoted his book NOMA at the press conference at The Flemish Primitives 2011. It came as no big surprise that NOMA defended its no. 1 position…
The launch of Flavour, the journal I mentioned recently, is right around the corner. To celebrate the launch they give away 10 copies of Peter Barham’s Science of Cooking to anyone who registers for their article alerts before 1st July.…
Peter Barham on his way to beat the current world record for the fastest ice cream In case you didn’t know the current world record for the world’s fastest ice cream is 10.34 seconds! To obtain the record you have…
Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added.…
Juan Valverde (a former student of Hervé This) who is now on the editorial board of the Journal of Culinary Science & Technology informed me that they are looking for new contributions in the molecular gastronomy field. The scope and…
While we’re still waiting for the first edition of International Journal of Gastronomy and Food Science to appear: I learnt in the Copenhagen MG seminar that yet another journal is to launch soon – the Flavour journal published on BioMed…
The Flemish Primitives aims to bring together chefs and scientists to promote culinary innovation. The last two editions held in Brugge focused on food pairing and new technologies. This year the event had moved to Oostende and the more spacious…
Flown in directly from Seattle, Chris Young presented Modernist Cuisine at The Flemish Primitives today. In the picture: presumably the first copy in Europe 🙂 It’s backordered now (see Nathan’s long posts on this) due to high sales. It actually…
Wender Bredie presented results from experiments designed to test the flavor pairing hypothesis A topic that I was particularily excited to hear about at the molecular gastronomy seminar in Copenhagen was flavor pairing. Since Heston Blumenthal presented his white chocolate…
Homepage of the molecular gastronomy project at the University of Copenhagen (sorry – only in Danish as far as I know) The research project Molecular gastronomy – the scientific study of deliciousness and its physical and chemical basis (Danish homepage)…
