Skip to content
Twitter Instagram YouTube RSS
Khymos
  • 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
Khymos
Menu

Open position in science and cooking at Harvard

  • Default image Martin Lersch
  • 4
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…
  • modernist cuisine, molecular gastronomy, science

Copenhagen MG seminar: Playing with food (part 5)

  • Default image Martin Lersch
  • 4
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…
  • experiments, fun with food, modernist cuisine, molecular gastronomy

Modernist Cuisine presented at The Flemish Primitives

  • Default image Martin Lersch
  • 1
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…
  • books, modernist cuisine, molecular gastronomy

Copenhagen MG seminar: Complexity (part 4)

  • Default image Martin Lersch
  • 2
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,…
  • experiments, molecular gastronomy, science

Copenhagen MG seminar: Meat stock (part 3)

  • Default image Martin Lersch
  • 7
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…
  • experiments, molecular gastronomy, science

Flavor pairing revisited

  • Default image Martin Lersch
  • 4
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…
  • aroma similarity, flavor pairing, molecular gastronomy

Copenhagen MG seminar: Flavor pairing (part 2)

  • Default image Martin Lersch
  • 6
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…
  • events, flavor pairing, molecular gastronomy, science

Molecular gastronomy seminar at the University of Copenhagen (part 1)

  • Default image Martin Lersch
  • 1
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)…
  • events, molecular gastronomy, science

Interview with Chris Young

  • Default image Martin Lersch
  • 3
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…
  • books, equipment, experiments, interview, modernist cuisine, molecular gastronomy, science

DIY mineral water

  • Default image Martin Lersch
  • 38
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…
  • experiments, molecular gastronomy, recipe
Prev 1 … 3 4 5 6 7 8 9 … 31 Next

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.

Popular posts & pages

  • Mineral waters à la carte
  • Texture
  • Flavor pairing
  • Ginger milk curd
  • Staying warm: Cast iron vs. stainless steel
  • DIY mineral water
  • Towards the perfect soft boiled egg

Subscribe to Khymos via email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Comments

  • Martin Lersch on Take the guessing out of baking: Calculate the right amount of yeast
  • Фандо Социальный on Take the guessing out of baking: Calculate the right amount of yeast
  • Martin Lersch on Ginger milk curd
  • Krishnan R.S. on Ginger milk curd
  • Martin Lersch on Merry Christmas to all geeks

Categories

Archives

Twitter Instagram YouTube RSS
Khymos uses third-party advertising companies to serve ads when you visit this website. These companies may use information (not including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of interest to you. If you would like more information about this practice and to know your choices about not having this information used by these companies, click here. As an Amazon Associate I earn from qualifying purchases.

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