Norwegian egg coffee
Egg coffee – a mild and refreshing drink that can be served warm as well as cold I recently stumbled over “Norwegian egg coffee”. At first I thought it was a joke, but it turned out that this is indeed…
Tag wine
TGIF: Periodic tables of food
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…
French book on flavor pairing of food and wine
The Canadian sommerlier Franí§ois Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing. It’s not just another (superfluous) book on the subject. As…
Accelerated aging of wine
Can the natural process of aging wine in corked bottles be accelerated? I recently found an interesting article on how an electric field can be used for maturation of wine (New Scientist news coverage of the article). Applying a AC…
A molecular gastronomer drinks wine (part 1)
I’m working on a page about wine from the viewpoint of a chemist. So far I’ve included a short introduction to wine from a chemical perspective and also discussed interactions between wine and saliva (including an experiment for you to…