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:
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…
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