blog.khymos.org » podcasts http://blog.khymos.org - dedicated to molecular gastronomy Thu, 29 Jul 2010 20:13:01 +0000 en hourly 1 http://wordpress.org/?v=3.0 Podcasts on popular food science http://blog.khymos.org/2007/04/27/podcasts-on-popular-food-science/ http://blog.khymos.org/2007/04/27/podcasts-on-popular-food-science/#comments Fri, 27 Apr 2007 19:59:21 +0000 Martin Lersch http://blog.khymos.org/2007/04/27/podcasts-on-popular-food-science/ nyas-sofs.jpg

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)
    • ]]>     http://blog.khymos.org/2007/04/27/podcasts-on-popular-food-science/feed/ 1     Podcasts about kitchen chemistry http://blog.khymos.org/2006/08/27/podcast-about-kitchen-chemistry/ http://blog.khymos.org/2006/08/27/podcast-about-kitchen-chemistry/#comments Sun, 27 Aug 2006 01:22:11 +0000 Martin Lersch http://blog.khymos.org/2006/08/27/podcast-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…

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