Podcasts on popular food science

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The New York Academy of Sciences has an interesting series on the Science of Food. On April 10th Hervé This, a pioneer of molecular gastronomy, talked about “Dinner: The Final Frontier”. An interview with This and the other speakers is now available for free download:

  • “From bunsen burners to baked Alaska” with Shirley Corriher (mp3)
  • Science of wine: “A toast to tannins” with James Kennedy (mp3)
  • Science of beer with Charlie Bamforth (mp3)
  • Science of flavour: “Dinner: The Final Frontier” with Herve This (mp3)
  • Science of cheese with Paul S. Kindstedt (scheduled for May 10th)
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    Filed under: molecular gastronomy, podcasts

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    1. Nikas Culinaria » 5 Blogs That Make Me Think: Thinking Blogger Award Says:

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