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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on Friday, April 27th, 2007 at 8:59 pm and is filed under Hervé This, education, molecular gastronomy, podcast.
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April 30th, 2007 at 2:52 pm
[…] Khymos by Martin Lersch (PhD in organometallic chemistry from the University of Oslo) - because this blog does a fantabulous job of covering the food science and molecular gastronomy world, check out the MolGas podcasts! […]