Podcast from New York Public Library talk on sous-vide by Grant Achatz & Nathan Myhrvold
Several of the Distillations podcasts are related to food and chemistry: episode 4 (on measurement, includes an interview with Robert Wolke), episode 10 (food color chemistry) and episode 16 (vitamins), episode 24 (beer and brewing) to mention a few
Kitchen Chemistry – series by Discovery Channel with Peter Barham and Heston Blumenthal. A total of 16 different videoclips can be downloaded in different resolutions from the RSC homepage. Topics covered are salt in cooking, jellies, flavour, taste, aroma, meat, maillard reaction and ice creams.
Superstreng#34 – interview with Erik Fooladi on molecular gastronomy (Norwegian only)
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