People
Restaurants and chefs influenced by molecular gastronomy
- El Bulli (Ferran Adria) – Spain.
- The Fat Duck (Heston Blumenthal) – UK.
- Pierre Gagnaire (Pierre Gagnaire) – France.
- Grand Hotel Villa Serbellione (Ettore Bocchia) – Italy
- Saint Pierre (Emmanuel Stroobant) – Singapore
- French Laundry (Thomas Keller) – California, USA
- Alinea (Grant Achatz) – Chicago, USA. Wired article on Achatz from May 2006.
- Restaurant L (Pino Maffeo) -Boston, USA
- Moto (Homaro Cantu) – Chicago, USA
- Tapas Molecular Bar (Jeff Ramsey) – Japan (review)
- Mandarin Oriental Boston (Damian Zedower) – Boston
- Oud Sluis (Sergio Herman) -Netherlands.
- WD-50 (Wylie Dufresne) – New York, USA
- Combal.Zero (Davide Scabin) -Torino, Italy
- Minibar at Cafe Atlantico (José Andrés) – Washington DC
- Room 4 dessert (Will Goldfarb) – New York, USA.
- Tippling Club -Singapore
- DOM (Alex Atala) – São Paulo, Brazil
- and many many more … I know that the list is far from complete, so feel free to send me an email at webmaster (a) khymos.org to be added
Scientists/Writers
- Nicholas Kurti (UK)
- Harold McGee (USA), also in Wikipedia, blog
- Herve This (France), also in Wikipedia
- Peter Barham (UK), also in Wikipedia
- Thorvald Pedersen (Denmark)
- Shirley O’Corriher (USA), also in Wikipedia
- Bertrand Simon (France, Babelfish translation)
- Jorge Ruiz (ES, english page)
- Davide Cassi (I, Babelfish translation)
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)
- Carol Blymire: Alinea at home
- Noah Fleisher: Bacon lattice
- Andrew Pilsch: Blinded by science
- Chad Galiano: Chadzilla
- Patricia: Cooking, Cakes and Chemistry
- Maria-Christina Rus: Cocktail pearls
- Michael Chu: Cooking for engineers
- Nils Norén, Dave Arnold et al.: Cooking issues
- Waaza: Cumbrian food lab/L’Atelier Cumbria
- Oliver Li: Cuisine
- Harold McGee: Curious cook
- Tony Conigliaro: Drink factory
- David Barzelay: Eat Foo
- Papin: Flavor alchemy
- Chefian: Food 102
- Foodhacking: foodhacking.wordpress.com, wiki.foodhacking.com, foodhacking.com
- Bernard Lahousse and Lieven De Couvreur: Food for design
- Marc Nicholas: Gastronautics
- Ross Goldenberg: Gastronomer
- Rob and Rachel Mifsud: Hungry in Hogtown
- Aki Kamozawa and H. Alexander Talbot: Ideas in food
- Eric Rivera, Jeth Rollins Odom and Scott Heimendinger: Jet City Gastrophysics
- Joana Moura: Jocooking (Portuguese and English)
- Hugh, Alex and Paul: Kamikaze cookery
- Matthew Kayahara: Kayahara
- Jozef Youseff: Kitchen theory
- C. Davies: Lab Cat
- Roberto N.: MexMix
- Mira: Mira Uncut
- Shubham Arindam: Gods of alchemy – Molecular cocktails
- Samuel Eldad: Molecular gastronomy exchange
- Hervé This: Molecular gastronomy international
- Jonathan Coutu: Molecular gastronomy network
- Louisa Chu: Movable feast
- New Mountain Cookery
- Michael Laiskonis: Notes from the kitchen
- Linda: Playing with fire and water
- Paul Hinrich: Playing With My Food
- Alex Lathbridge: Procrastibaking
- Erik Fooladi: Science-and-food-ucation
- Carolyn Tepolt, Kevin Miklasz, Kevin Liu and Naveen Sinha: Sciencefare
- Scott Heimendinger: Seattle Food Geek
- Jean-François: Sous vide cooking
- Jamie Boudreau: Spirits and cocktails (Molecular mixology section)
- Auldo: The Big Fat Undertaking
- Elena Escobar: The h bar
- Mark: The Ungraduated Cylinder
- Earl Lee: Toastable
- Ed Charles: Tomato
- Benjamin Lim: White Jacket
- Kevin Liu and Naveen Sinha: Why cook? (discontinued; merged with Sciencefare)
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)
- Thomas Netsch: Aurant (German)
- Jan Groenewold: Cook & chemist blog/website (Dutch)
- Laurent & Agnès: Le Blog de la Cuisine Moléculaire & Créative (French)
- Hervé This: Gastronomie moleculaire and Hervé This (French)
- Joana Moura: Jocooking (Portuguese and English)
- Alex Rushmer: Just cook it
- Kochpiraten (German)
- Frank: Koken met Frank (Dutch)
- Klaus Dahlbeck: Der Kompottsurfer (German)
- Malin Sandström: Matmolekyler (Swedish)
- Jean-Jacques Duclaux: La Cuisine Moleculaire (French)
- Jorge Ruiz: Lamargaritseagita (Spanish – Babelfish translation)
- Anu Hopia: Molekyyligastronomia (Finnish).
- Jörg Blumtritt and Benedikt Köhler: molekularkueche (German)
- Mariana Koppmann and Silvia Grünbaum: Gastronomia molecular (Portuguese, from the Asociación Argentina de Gastronomía Molecular)
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)
