Podcasts about kitchen chemistry

Back in 2004 Webjørn Espeland from NRK P2 (Norwegian radio) interviewed me about chemistry in the kitchen. These are now re-aired in the program “Verdt Ã¥ vite” which can be downloaded as mp3 files (only in Norwegian):

August 22, 2006 – Why do you smell after eating garlic?
August 24, 2006 - Why does milk and pasta boil over?
August 29, 2006 – How salad leafs can benefit from osmosis

More to come…

Filed under: podcasts

Comments

  1. Graham Says:

    Kitchen Chemistry is also the title of an educational resource from the RSC.

    http://www.chemsoc.org/networks/learnnet/kitchenchemistry.htm

    You can download food-based experiments written in collaboration with Heston Blumenthal (the book chapters are free online I think).

  2. Graham Says:

    Or a better link!

    http://www.chemsoc.org/networks/learnnet/kitchenchemistry/