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:…
Approximately a month ago Harold McGee suggested that the term “molecular gastronomy” should be ditched. Now Ferran Adrií who has been visiting San Francisco claims that his cooking is often incorrectly labeled molecular gastronomy. More on this from SFGate.com: Adrií …
Shirley O’Corriher, author of the excellent book Cookwise, will host seminars on molecular gastronomy in New York. First topic is “Better cooking through chemistry” followed by “The science of wine”, The science of beer”, “The science of taste” and “The…
There is certainly some overlap between molecular gastronomy, kitchen chemistry, gastro physics, culinary physics and everyday chemistry… That’s why I thought the January 2004 issue of Physics Education would be of interest. It features a section on food physics, covering…
In Switzerland, associate professor Marc Heyraud at the department of chemistry at University of Neuchí¢tel organizes a course series on molecular gastronomy, starting November 1st. Totaling 7 days in Neuchí¢tel and 2 days in Paris (visiting Hervé This), the course…
Look out for the upcoming seminar on molecular gastronomy in Belgium on November 20th, 2006. The program includes scientists Peter Barham and Jorge Ruiz, and chefs Kobe Desramault and Sang Hoon Degeimbre. I wish I could take part!
I just came across this fancy egg boiler. It’s designed by Simon Rhymes and bears the name BEM. The egg is cooked in about 6 minutes by the heat from 4 halogen light bulbs with a total output of 500…
Here’s some pictures of an experiment I did with strawberries and dry ice (solid carbon dioxide). Dry ice is frozen carbon dioxide which holds a temperature of -78 °C. What is fascinating is that dry ice does not melt –…
Spain’s top 10 chefs, including Ferran Adria of El Bulli, were featured at the “Spain’s 10 – Cocina de Vanguardia” in New York. Off the broiler and foodite have nice reports. I particularly fancy their pictures, depicting how laboratory equipment,…
