I recently blogged about the public science and cooking lectures at Harvard to let you know that videos from the lectures are available for download. The public lectures accompany the course SPU-27: Science and Cooking (non-official pdf with syllabus of…
Sample #4: Precious instant coffee with hot and freezing milk. My favorite! As part of the molecular gastronomy seminar in Copenhagen a group of food science students and aspiring chefs who meet regularily in Gastronomisk legestue (= gastronomic playroom) gave…
Flown in directly from Seattle, Chris Young presented Modernist Cuisine at The Flemish Primitives today. In the picture: presumably the first copy in Europe 🙂 It’s backordered now (see Nathan’s long posts on this) due to high sales. It actually…
Michael Bom Frøst addressed complexity in meals based on experiments done at noma What’s in a meal? – The title of associate professor Michael Bom Frøst‘s presentation at the recent seminar on molecular gastronomy in Copenhagen may seem surprisingly simple,…
Pia Snitkjær’s thesis on Investigations of meat stock from a molecular gastronomy perspective can be downloaded free of charge. Part I includes an excellent introduction to molecular gastronomy, part II covers meat stocks with and without red wine. Pia Snitkjær was…
Foamy strawberries with coriander (cilantro) from TGRWT #3 turned out to be a delicious combination. Could it possibly be a category 2d predicted aroma similarity? As mentioned in my previous post about the flavor pairing presentation given by Wender Bredie…
Wender Bredie presented results from experiments designed to test the flavor pairing hypothesis A topic that I was particularily excited to hear about at the molecular gastronomy seminar in Copenhagen was flavor pairing. Since Heston Blumenthal presented his white chocolate…
Homepage of the molecular gastronomy project at the University of Copenhagen (sorry – only in Danish as far as I know) The research project Molecular gastronomy – the scientific study of deliciousness and its physical and chemical basis (Danish homepage)…
The authors of Modernist Cuisine: Maxime Bilet, Chris Young and Nathan Myhrvold In 2003 Chris Young had an epiphany of a meal at The Fat Duck outside London, and by the end of the meal he knew he had to…
I’m quite fond of carbonated water, and last summer I bought a water carbonator so I wouldn’t have to carry all the water home from the shop. The working principle of the carbonater is very simple – a bottle filled…
