Category websites

Nordic food lab

Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we…

Cooking science – condensed matter

The book Cooking science – Condensed matter by Adria Vicenc came out last year, but only recently did it appear on my radar. This 75 page preview suggests that it is part coffee table book and part documentation of modern…

French book on flavor pairing of food and wine

The Canadian sommerlier Franí§ois Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing. It’s not just another (superfluous) book on the subject. As…

Achatz is blogging

I just discovered that The Atlantic features a blog by Grant Achatz of Alinea. Under the title “Back of the house” we get a peek “Inside the restlessly creative mind and kitchen of Grant Achatz” according to The Atlantic. Grant…

New Hervé This website

Hervé This has launched a new website: Travaux de Hervé This. As with his two blogs it’s difficult to follow unless you speak French. But at the same time it’s hard to get around Hervé since he’s a pioneer in…

Dangerous names?

I recently stumbled across an interesting article on risk perception: If It’s Difficult to Pronounce, It Must Be Risky – Fluency, Familiarity and Risk perception. Researches from the University of Michigan had students read lists of fictious words and imagining…