I believe most chemists are familiar with the “periodic videos” from the University of Nottingham, covering all the known chemical elements. The series features professor Martyn Poliakoff who’s grey hair is really worthy of a professor! They have now covered…
Does food fit into this table? Here at Khymos I aim to cover things related to food and chemistry, and as I stumbled over a periodic table of cupcakes (with clickable “elements” linked to recipes) I couldn’t resist to dig…
Next month’s TGRWT challenge will be to combine flavours #156 and #298! 😉 [Invention and artwork by Jordan Brough, winner of an Eureka contest over at Gizmodo]
Such an advanced setup, and then he uses instant coffee???!!!! Found via everydayscientist a while ago…
When many people hear molecular gastronomy, they think of culinary foams, originally introduced by Ferran Adria at El Bulli. In case you’re fed up with the foams, here’s a T-shirt to express your feelings: Personally, I can’t even say I’ve…
When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini and furniture designer Dirk Meylaerts. More info on…
The video is from the High Field Magnetic Laboratory in Nijmegen. Read more about levitation and check out their other movies (includes a levitating tomatoe!). A short explanation of how this works: An object does not need to be superconducting…
Click to see the complete comic.
This is slightly off-topic, but take a look at these two videos on mechanical gastronomy. First one is a lego-machine that opens a bottle of beer. The second one is a Rube Goldberg (homepage, Wikipedia) machine that pours a beer…
Heston Blumenthal was recently featured in “Private Eye”, a british satire magazine (found via Aidan Brooks). They included the following recipe for boiled eggs: A further discussion of boiled eggs from the perspective of molecular gastronomy is found here.
