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	<title>Comments on: Kitchen chemistry is changing the world</title>
	<atom:link href="http://blog.khymos.org/2008/04/01/kitchen-chemistry-is-changing-the-world/feed/" rel="self" type="application/rss+xml" />
	<link>http://blog.khymos.org/2008/04/01/kitchen-chemistry-is-changing-the-world/</link>
	<description>- dedicated to molecular gastronomy</description>
	<pubDate>Thu, 16 Oct 2008 00:58:56 +0000</pubDate>
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		<item>
		<title>By: Dot</title>
		<link>http://blog.khymos.org/2008/04/01/kitchen-chemistry-is-changing-the-world/#comment-86747</link>
		<dc:creator>Dot</dc:creator>
		<pubDate>Thu, 24 Apr 2008 11:21:20 +0000</pubDate>
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		<description>Viva la revolution!</description>
		<content:encoded><![CDATA[<p>Viva la revolution!</p>
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		<title>By: Jefferey Lin</title>
		<link>http://blog.khymos.org/2008/04/01/kitchen-chemistry-is-changing-the-world/#comment-81997</link>
		<dc:creator>Jefferey Lin</dc:creator>
		<pubDate>Wed, 02 Apr 2008 06:08:27 +0000</pubDate>
		<guid isPermaLink="false">http://blog.khymos.org/2008/04/01/kitchen-chemistry-is-changing-the-world/#comment-81997</guid>
		<description>My guess that everyone thinks molecular gastronomy is about the foams is because there was a contestant on the top chef series that had a foam with all of his dishes. I believe he won second place, but only because he had that bitchy, dramatic attitude that reeled in viewers such as myself.</description>
		<content:encoded><![CDATA[<p>My guess that everyone thinks molecular gastronomy is about the foams is because there was a contestant on the top chef series that had a foam with all of his dishes. I believe he won second place, but only because he had that bitchy, dramatic attitude that reeled in viewers such as myself.</p>
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