For a true multi modal experience I can imagine that restaurants and chefs who are into ORGASMIC, a new proposed acronym for science enabled cooking, will serve desserts accompanied by the orgasmatron (picture via BoingBoing). The definition and use of…
The International Journal of Gastronomy and Food Science (IJGFS) is planned for launch this year. Elsevir is mentioned as a publisher, but there is currently no further information on the Elsevir website. The journal is initiated by AZTI-tecnalia, a Spanish…
Loquat fruit (known as pipa in Chinese) piled up at Mercat St. Joseph in Barcelona. Molecular gastronomy was recently chosen as word of the month (not quite sure exactly which month this was). They give the following definition: the art…
In a recent survey 72% of chefs say they may want to experiment with molecular gastronomy in 2007. That’s an impressive number and considering the attention molecular gastronomy gets in media I bet many home cooks would want to experiment…
In a recent Science article (Science 2006, 314 (5803) 1235 (requires subscription, but text has been posted in a newsgroup), Martin Enserink writes about Hervé This and molecular gastronomy. One of his projects is to rid cook books of the…
