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Wonders of extraction: Brewing beer

  • Default image Martin Lersch
  • 13
Talking to a friend last year who is an avid home brewer made me realize how little I knew about beer and brewing. Inspired by what I learnt from the conversation I started reading Palmer’s How to brew which is…
  • books, equipment, experiments, science

Khymos celebrating 5 years of blogging today

  • Default image Martin Lersch
  • 11
The very first blog post on Khymos appeared on August 27th, 2006. That’s 5 years ago today – and to celebrate this the following post will be about Khymos and blogging. It’s going to be quite introvert, but hopefully you’ll…
  • modernist cuisine, molecular gastronomy

Available for pre-order: The Kitchen as Laboratory

  • Default image Martin Lersch
  • 1
A book I’ve been looking forward to for a long time is The Kitchen as Laboratory: Reflections on the Science of Food and Cooking. It is now available for pre-order with expected delivery on January 31st, 2012. Work on the…
  • books, molecular gastronomy, science

Cooking science – condensed matter

  • Default image Martin Lersch
The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern…
  • books, modernist cuisine, molecular gastronomy, science, websites

Book review: Ideas in food – Great recipes and why they work

  • Default image Martin Lersch
  • 5
Readers well aquianted with the food blogosphere will likely be familiar with Aki Kamozawa and Alex Talbot’s blog Ideas in food. Since December 2004 they have generously shared pictures, ideas, insights and inspirations online. As chefs they have eagerly integrated…
  • book review, books, modernist cuisine, molecular gastronomy, websites

O happy day

  • Default image Martin Lersch
  • 10
Can you guess what’s inside?
  • books, modernist cuisine, molecular gastronomy

Harvard lecture series on science and cooking returns in September

  • Default image Martin Lersch
  • 5
The immensly popular Science & Cooking public lecture series offered by Harvard will return on September 6. Seating last year was on a first come, first serve basis, and apparently many talks were full hours before they started. So be…
  • experiments, modernist cuisine, molecular gastronomy, science, videos

Book review: Cooking for geeks

  • Default image Martin Lersch
  • 6
Jeff working on a recipe in his kitchen. (Photo by Shimon Rura. © 2009 Atof Inc.) For a book about food this is a rather unusual book. The author states in the preface that the goal of the book is…
  • book review, books, science, tips & tricks

TFP2011: Flavor master class with Quico Sosa (part 4)

  • Default image Martin Lersch
  • 4
You can tell that the days were packed during my visits to Belgium (The Flemish Primitives) and Denmark (Molecular gastronomy seminar) in March by the fact that I still blog about it in June. After the sous vide masterclass I…
  • flavor pairing, modernist cuisine, molecular gastronomy

Copenhagen MG seminar: MG meets the internet (part 8)

  • Default image Martin Lersch
  • 8
(you can click through the entire presentation at the end of this post) I really enjoyed taking part in the recent MG seminar in Copenhagen, and the greatest surprise was when I received a kind email from Michael Bom Frøst…
  • modernist cuisine, molecular gastronomy
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Khymos is written by Martin Lersch. He’s a chemist by training and brings his chemical curiosity with him wherever he goes. He enjoys being in the kitchen, so at lot at Khymos deals with food and cooking. See the about page for more information and contact details.

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Copyright © 2021 - Martin Lersch 

  • About
  • Texture
  • Books
    • Favorites
    • Essays & food writing
    • Sous vide
    • Historic interest
    • Everyday chemistry
    • Food chemistry
    • Reference & technique
    • Aroma & taste
    • Wine
    • Presentation & photography
    • Videos
  • Links
    • Science education
    • Articles
    • Audio and video
    • People
    • Institutions
    • Suppliers
    • Other languages
  • Molecular gastronomy
    • Definitions of molecular gastronomy
    • History
    • Flavor pairing
    • TGRWT
  • Norsk
    • Såpebobler
    • Schrödingers katt
    • Brød uten å kna
    • Bøker
    • Linker
    • Oppskriftsamling
    • Om Khymos