Category videos

Harvard science & cooking lectures 2012

The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “Science…

Videos of Harvard lectures available

Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing is that the lectures are made available…

TGIF: Food related “Periodic videos”

I believe most chemists are familiar with the “periodic videos” from the University of Nottingham, covering all the known chemical elements. The series features professor Martyn Poliakoff who’s grey hair is really worthy of a professor! They have now covered…

Nathan Myhrvold in NYT – news on upcoming book

I usually don’t post about newspaper articles, but Jack Lang sent out an email on the molegular gastronomy maillinglist today about an article in New York Times: “After Microsoft, Bringing a High-Tech Eye to Professional Kitchens” featuring Nathan Myhrvold. I…

Kamikaze cookery

There’s a new weekly cooking show you shouldn’t miss. It’s about cooking and science, or “Kamikaze cookery” to be more precise. And there’s a good dash of humor as well which doesn’t hurt. The first episode out is on how…

First experiments with sodium alginate

Here’s some pictures and a video of my first experiments with sodium alginate and spherification. I used sodium alginate from the Texturas series and calcium chloride from a drug store. Needless to say, I’m very fascinated by the texture and…