People

Restaurants and chefs influenced by molecular gastronomy

Scientists/Writers

Blogs with original content on scientific, technological and practical aspects of molecular gastronomy in English (blogs which haven’t been updated in a very long time are shown in grey)

Blogs with original content on scientific, technological and practical aspects of molecular gastronomy in other languages (grey indicates that they haven’t been updated for a long time)

References to Khymos

  • Interview with me at Peppernet.no – Norwegian only (September 2007)
  • Presentation of Khymos plus a short interview with me at Culinate (August 2007)
  • I was quoted in an article on molecular gastronomy in The globe and mail (April 2007)
  • Khymos was mentioned in podcast at The food geek
  • digg.com picked up my page on eggs – many comments at digg (January 2007)

Comments

  1. LQ Says:

    Hi !
    You should also added to the list of scientist/writers the books about molecular gastronomy of the cientist Mariana Koppmann ” Manual de Gastronomia Molecular” and. ” Nuevo Manual de Gastronomia Molecular (“Molecular Gastronomy Manual” and. New Molecular Gastronomy Manual) Ed. Siglo XXI . She”s the president of the Argentinian Molecular Gastronomy Asociation (AAGM) (Asociación Argentina de Gastronomia Molecular) and here’s also the link to the blog of the Asociation http://www.gastronomia-molecular.blogspot.com one of the asociates is Pere Castells the spanish scientist and the head of elBulliFoundation. Mariana Koppmann is a reference in this matter and she has been invited to participate and chat in many many encounters with another cientists and chefs like Pere Castells,Davide Cassi,Harold McGee,Ferran Adria,the Roca brothers. She has been also partipate in several activities in Alicia Foundation (Spain) and Madrid Fusión. She’s argentinian and a chemical biologist. Regards!

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