Restaurants and chefs influenced by molecular gastronomy
- El Bulli (Ferran Adria) – Spain.
- The Fat Duck (Heston Blumenthal) – UK.
- Pierre Gagnaire (Pierre Gagnaire) – France.
- Grand Hotel Villa Serbellione (Ettore Bocchia) – Italy
- Saint Pierre (Emmanuel Stroobant) – Singapore
- French Laundry (Thomas Keller) – California, USA
- Alinea (Grant Achatz) – Chicago, USA. Wired article on Achatz from May 2006.
- Restaurant L (Pino Maffeo) -Boston, USA
- Moto (Homaro Cantu) – Chicago, USA
- Tapas Molecular Bar (Jeff Ramsey) – Japan (review)
- Mandarin Oriental Boston (Damian Zedower) – Boston
- Oud Sluis (Sergio Herman) -Netherlands.
- WD-50 (Wylie Dufresne) – New York, USA
- Combal.Zero (Davide Scabin) -Torino, Italy
- Minibar at Cafe Atlantico (José Andrés) – Washington DC
- Room 4 dessert (Will Goldfarb) – New York, USA.
- Tippling Club -Singapore
- DOM (Alex Atala) – Sí£o Paulo, Brazil
- and many many more … I know that the list is far from complete, so feel free to send me an email at webmaster (a) khymos.org to be added
Scientists/Writers
- Nicholas Kurti (UK)
- Harold McGee (USA), also in Wikipedia, blog
- Herve This (France), also in Wikipedia
- Peter Barham (UK), also in Wikipedia
- Thorvald Pedersen (Denmark)
- Shirley O’Corriher (USA), also in Wikipedia
- Bertrand Simon (France, Babelfish translation)
- Jorge Ruiz (ES, english page)
- Davide Cassi (I, Babelfish translation)
Blogs with original content on scientific, technological and practical aspects of molecular gastronomy in English (blogs which haven’t been updated in a very long time are shown in grey)
- Carol Blymire: Alinea at home
- Noah Fleisher: Bacon lattice
- Andrew Pilsch: Blinded by science
- Chad Galiano: Chadzilla
- Patricia: Cooking, Cakes and Chemistry
- Maria-Christina Rus: Cocktail pearls
- Michael Chu: Cooking for engineers
- Nils Norén, Dave Arnold et al.: Cooking issues
- Waaza: Cumbrian food lab/L’Atelier Cumbria
- Oliver Li: Cuisine
- Harold McGee: Curious cook
- Tony Conigliaro: Drink factory
- David Barzelay: Eat Foo
- Papin: Flavor alchemy
- Chefian: Food 102
- Foodhacking: foodhacking.wordpress.com, wiki.foodhacking.com, foodhacking.com
- Bernard Lahousse and Lieven De Couvreur: Food for design
- Marc Nicholas: Gastronautics
- Ross Goldenberg: Gastronomer
- Rob and Rachel Mifsud: Hungry in Hogtown
- Aki Kamozawa and H. Alexander Talbot: Ideas in food
- Eric Rivera, Jeth Rollins Odom and Scott Heimendinger: Jet City Gastrophysics
- Joana Moura: Jocooking (Portuguese and English)
- Hugh, Alex and Paul: Kamikaze cookery
- Matthew Kayahara: Kayahara
- Jozef Youseff: Kitchen theory
- C. Davies: Lab Cat
- Roberto N.: MexMix
- Mira: Mira Uncut
- Shubham Arindam: Gods of alchemy – Molecular cocktails
- Samuel Eldad: Molecular gastronomy exchange
- Hervé This: Molecular gastronomy international
- Jonathan Coutu: Molecular gastronomy network
- Louisa Chu: Movable feast
- New Mountain Cookery
- Michael Laiskonis: Notes from the kitchen
- Linda: Playing with fire and water
- Paul Hinrich: Playing With My Food
- Alex Lathbridge: Procrastibaking
- Erik Fooladi: Science-and-food-ucation
- Carolyn Tepolt, Kevin Miklasz, Kevin Liu and Naveen Sinha: Sciencefare
- Scott Heimendinger: Seattle Food Geek
- Jean-Franí§ois: Sous vide cooking
- Jamie Boudreau: Spirits and cocktails (Molecular mixology section)
- Auldo: The Big Fat Undertaking
- Elena Escobar: The h bar
- Mark: The Ungraduated Cylinder
- Earl Lee: Toastable
- Ed Charles: Tomato
- Benjamin Lim: White Jacket
- Kevin Liu and Naveen Sinha: Why cook? (discontinued; merged with Sciencefare)
Blogs with original content on scientific, technological and practical aspects of molecular gastronomy in other languages (grey indicates that they haven’t been updated for a long time)
- Thomas Netsch: Aurant (German)
- Jan Groenewold: Cook & chemist blog/website (Dutch)
- Laurent & Agní¨s: Le Blog de la Cuisine Moléculaire & Créative (French)
- Hervé This: Gastronomie moleculaire and Hervé This (French)
- Joana Moura: Jocooking (Portuguese and English)
- Alex Rushmer: Just cook it
- Kochpiraten (German)
- Frank: Koken met Frank (Dutch)
- Klaus Dahlbeck: Der Kompottsurfer (German)
- Malin Sandström: Matmolekyler (Swedish)
- Jean-Jacques Duclaux: La Cuisine Moleculaire (French)
- Jorge Ruiz: Lamargaritseagita (Spanish – Babelfish translation)
- Anu Hopia: Molekyyligastronomia (Finnish).
- Jörg Blumtritt and Benedikt Köhler: molekularkueche (German)
- Mariana Koppmann and Silvia Grünbaum: Gastronomia molecular (Portuguese, from the Asociación Argentina de Gastronomía Molecular)
References to Khymos
- Interview with me at Peppernet.no – Norwegian only (September 2007)
- Presentation of Khymos plus a short interview with me at Culinate (August 2007)
- I was quoted in an article on molecular gastronomy in The globe and mail (April 2007)
- Khymos was mentioned in podcast at The food geek
- digg.com picked up my page on eggs – many comments at digg (January 2007)
Hi !
You should also added to the list of scientist/writers the books about molecular gastronomy of the cientist Mariana Koppmann ” Manual de Gastronomia Molecular” and. ” Nuevo Manual de Gastronomia Molecular (“Molecular Gastronomy Manual” and. New Molecular Gastronomy Manual) Ed. Siglo XXI . She”s the president of the Argentinian Molecular Gastronomy Asociation (AAGM) (Asociación Argentina de Gastronomia Molecular) and here’s also the link to the blog of the Asociation http://www.gastronomia-molecular.blogspot.com one of the asociates is Pere Castells the spanish scientist and the head of elBulliFoundation. Mariana Koppmann is a reference in this matter and she has been invited to participate and chat in many many encounters with another cientists and chefs like Pere Castells,Davide Cassi,Harold McGee,Ferran Adria,the Roca brothers. She has been also partipate in several activities in Alicia Foundation (Spain) and Madrid Fusión. She’s argentinian and a chemical biologist. Regards!