• The Appliance of Science - Heston Blumenthal writing for The Guardian
• Articles by Heston Blumenthal in The Times Online
• Back of the house - Grant Achatz of Alinea writes for The Atlantic
• Curious cook - Harold McGee writing for New York Times
• The gastronomer - Andreas Viestad writing for Washington Post
• The Alchemist: A chef in Chicago wants to blow your mind (About Grant Achatz, part I, part II - from MIT’s Technology review)
• A Menu with Meaning - a multimedia article on molecular gastronomy from Flypmedia
• Observer food monthly for December 2006 had interviews with Hervé This, Heston Blumenthal and Ferran Adriá
• Report from the International Workshop on Molecular Gastronomy held in Erice in 2004 (Jack Lang, egullet)
• Thorvald Pedersen “Kemikeren i køkkenet”, Dansk Kemi (regular column, Danish only)
• Thomas Häusler “Die Jagd nach den perfekten Fritten”, Die Zeit 05.08.2004, 33 (German)
• Sjokoladevitenskap (interview with me, only in Norwegian)
• The INICON site published a lot on molecular gastronomy, texture and flavour (almost 60 separate pdf’s to download) but unfortunately the site has been taken down. The internet archive gives you an idea of what the pages looked like.

The following are mostly academic articles of which many may require a subscription to read. You local library may however be able to get you a copy for free, and you can always visit the library of your nearest university.

• Molecular Gastronomy, a Scientific Look at Cooking Hervé This (Acc Chem Res 2009, 42(5), 575.)
• Molecular gastronomy: a food fad or science supporting innovative cuisine? Cesar Vega, Job Ubbink (Trends Food Sci Technol 2008, 19(7), 372-382)
• Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? Erik van der Linden, David Julian McClements and Job Ubbink (Food Biophysics, 2008, 3(2), 246-254).
• Formal descriptions for formulation Hervé This (Int J Pharm 2007, 344(1-2), 4-8).
• Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat Hervé This (EMBO Reports, 2006, 7(11), 1062).
• Molecular gastronomy and the foundation “Food science and Food culture” Hervé This (Compr Rev Food Sci Safety 2006, 5, 48).
• Modelling dishes and exploring culinary ‘precisions’ Hervé This (British J Nutrition 2005, 93, S139-S146).
• Molecular Gastronomy Hervé This (Nature Materials 2005, 4, 5-7).
• Molecular Gastronomy Hervé This (Angew. Chem. Int. Ed. 2002, 41(1), 83-88). Free access!
• Why is a soggy potato chip unappetizing? G. Weiss (Science 2001, 293, 1753-1754).
• French lab seeks recipe for success D. Butler (Nature 2000, 407, 551).
• Taking stock of new flavours Harold McGee (Nature 1999, 400, 17-18).
• Toward ‘Molecular Gastronomy’, or what’s in a taste? H. C. Slavkin (J. Am. Dental Assoc. 1999, 130, 1497-1500).
• Chemistry and physics in the kitchen Hervé This, Nicholas Kurti (Scientific American 1994, 4, 44-50).
• The amateur scientist Hervé This, Nicholas Kurti (Scientific American 1994, 4, 94-95).

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