Gizmodo recently featured a gallery of socially acceptable nerds and food geeks finally made it onto the list. I quote: Food Geeks: Liking to eat is one thing, but becoming really familiar with the exact time and water temperature to…
If you’ve followed my blog more than a year you probably remember that I took part in The Flemish Primitives in Brugge in January 2009. The visit resulted in four blog posts (just in case you wonder what it’s all…
Do you think “Texture” would benefit from some pictures? Now you are invited to contribute with your very own pictures to illustrate the recipes! (A big thank you to Chad Galliano who let me use his picture of foamed garlic…
The gingerbread cookies pictured are made with ginger, cloves and cinnamon. I didn’t use ammonium carbonate as a leavening agent for these, so no amphetamines were created “in furno” in this case. But I’m sure the cookies can cheer you…
Richard Wiseman has posted a lovely video with Top 10 science stunts for Christmas parties:
I usually don’t post about newspaper articles, but Jack Lang sent out an email on the molegular gastronomy maillinglist today about an article in New York Times: “After Microsoft, Bringing a High-Tech Eye to Professional Kitchens” featuring Nathan Myhrvold. I…
In New York the Experimental Cuisine Collective has been arranging regular seminars since 2007, in Paris Hervé This’ monthly seminar has been running for many years – and now finally the London Gastronomy Seminars are about to launch. To their…
The University of Copenhagen wishes to appoint a professor with special responsibilities in Culinary Chemistry from 1 June 2010 or as soon as possible thereafter. As you may remember, Thorvald Pedersen was appointed professor of “Molecular gastronomy” some years ago…
This month’s round of TGRWT is hosted by John Sconzo over at Docsconz, and the foods to pair this time are pumpkin and cooked chicken.* As always you can find instructions on how to participate in the announcement post. If…
Does food fit into this table? Here at Khymos I aim to cover things related to food and chemistry, and as I stumbled over a periodic table of cupcakes (with clickable “elements” linked to recipes) I couldn’t resist to dig…
