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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 å 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…

This entry was posted on Sunday, August 27th, 2006 at 2:22 am and is filed under kitchen chemistry, podcast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Podcasts about kitchen chemistry”

  1. Graham Says:
    October 8th, 2006 at 9:33 pm

    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:
    October 8th, 2006 at 9:36 pm

    Or a better link!

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

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