A recent cover feature of Time magazine was “10 Ideas That Are Changing The World”. According to journalist Joel Stein ” ideas are the secret power that this planet runs on”, and guess what? Idea #5 is Kitchen Chemistry. Some…
Although I started blogging in August 2006, it wasn’t until 2007 that things got rollin’ so I thought I would post a “metapost” about my first whole year of blogging. Most popular blogpost The most popular post by far this…
Popular science magazine has an amusing article on “The future of food” which portrays Dave Arnold, apparently the “man behind the curtain of today’s hottest movement in cooking”. I don’t buy all of this, but he’s no doubt had a…
I have previously written about how you can cook a perfect steak with a simple DIY sous vide technique. Of course low temperature cooking applies equally well to fish with the only difference that the temperature can be turned down…
Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science:
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…
Egg cooked for 40 min at 63.0 °C. The pictures were taken within 6 seconds and are shown in the order they were taken. My immersion circulator is working again! And the first thing I decided to do was to…
Last year’s book bonanza (Remember The Big Fat Duck Cookbook, Alinea and Under pressure right? Not to mention BakeWise, The Flavor Bible (not science, but I love their systematic approach), Cooking – The Quintessential Art, A day at el Bulli,…
Networks and discussion International Workshop on Molecular Gastronomy (IWMG) at Ettore Majorana Center for Scientific Culture in Erice, Siciliy. Until 2001, the workshop was termed “International School of Molecular and Physical Gastronomy” (ISMPG). For those interested Harold McGee has written…
