Under the heading “The Curious Cook” Harold McGee recently started an occasional column on food and chemistry and everything in between in the New York Times. It’s definitely worth reading as Harold McGee has time and opportunity to really dig…
Lussekatt (Photo by Jonas Bergsten) The day of St. Lucia is celebrated in Scandinavia and some countries in southern Europe on December 13th. In Scandinavia a traditional kind of bun, lussekatt, is normally made and eaten on this day. What…
On Sunday, November 10 2006, in The Guardian, Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee shared a statment on the “new cooking” with the readers. They feel “widely misunderstood” and argue that molecular gastronomy is “overemphasized and sensationalized”.…
In a recent Science article (Science 2006, 314 (5803) 1235 (requires subscription, but text has been posted in a newsgroup), Martin Enserink writes about Hervé This and molecular gastronomy. One of his projects is to rid cook books of the…
I’ve mentioned hydrocolloids at several occasions earlier in the blog, and today I found an interesting recipe I would like to share. Put simple, hydrocolloids are compounds that form gels when mixed with water. One particular hydrocolloid is methyl cellulose…
I’m working on a page about wine from the viewpoint of a chemist. So far I’ve included a short introduction to wine from a chemical perspective and also discussed interactions between wine and saliva (including an experiment for you to…
Heston Blumenthal was recently featured in “Private Eye”, a british satire magazine (found via Aidan Brooks). They included the following recipe for boiled eggs: A further discussion of boiled eggs from the perspective of molecular gastronomy is found here.
My very first encounter with food chemistry and molecular gastronomy was through the first edition of Harold McGee’s book “On food and cooking”. The good news is he has started a blog with News for curious cooks (with the subtitle:…
Now that I’m at it, I found yet another article by Hervé This entitled Molecular Gastronomy and the Foundation “Food Science and Food Culture”, published in Comprehensive Reviews in Food Science and Food Safety, 2006, 5, 48. About the name…
In a recent issue of EMBO Reports, Hervé This (who coined the term “molecular gastronomy”) writes about “Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat” (free download: html or pdf). He asks:…