Khymos » blog http://blog.khymos.org - dedicated to molecular gastronomy Tue, 31 Jan 2012 07:41:27 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Cooking issues blog http://blog.khymos.org/2009/05/19/cooking-issues-blog/ http://blog.khymos.org/2009/05/19/cooking-issues-blog/#comments Tue, 19 May 2009 19:06:07 +0000 Martin Lersch http://blog.khymos.org/?p=1638 ci-blog

Just a quick note to point you to the new blog “Cooking issues” featuring Dave Arnold and Nils Norén from the French Culinary Institute. In addition to posts inspired by ongoing activities at the FCI they have a comprehensive primer on the use of rotavaps in the kitchen (including several recipe suggestions!). Highly recommended!

]]> http://blog.khymos.org/2009/05/19/cooking-issues-blog/feed/ 0 Achatz is blogging http://blog.khymos.org/2009/04/02/achatz-is-blogging/ http://blog.khymos.org/2009/04/02/achatz-is-blogging/#comments Thu, 02 Apr 2009 18:26:28 +0000 Martin Lersch http://blog.khymos.org/?p=909 achatz-back-of-the-house

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 has so far reported from the Madrid Fusion in January (four posts) and in the latest post he describes how a visit to Japan has inspired him to explore manipulation of the environment at Alinea. Comments are allowed and Grant is actively involved in the discussions. Recommended reading!

]]> http://blog.khymos.org/2009/04/02/achatz-is-blogging/feed/ 2 Hervé This is blogging http://blog.khymos.org/2009/01/17/herve-this-is-blogging/ http://blog.khymos.org/2009/01/17/herve-this-is-blogging/#comments Sat, 17 Jan 2009 00:26:15 +0000 Martin Lersch http://blog.khymos.org/?p=575 Hervé This

I just recently discovered that Hervé This has jumped on the blogging train as well now. Admittedly I normally don’t post about new blogs popping up, but after all it’s Hervé – I think it’s worth lending him an ear or two. There are two blogs, both in French, but as you all know automatic machine translation is really great (although it sometimes produces silly and strange translations):

http://hervethis.blogspot.com
(Translations: Google, Babelfish)

He started off in November with the words (translation by Google):

Some ideas that I want to share …
Confusion reigns: molecular cuisine, molecular gastronomy, science, technology, art, crafts, art …
Could we just evaporate the fog hanging over our intellectual world?

Let’s hope the machine translations won’t add more fog to the discussions ;)

http://gastronomie-moleculaire.blogspot.com
(Translations: Google, Babelfish)

Presently the second blog seems more like a copy-paste from a word document (which I’ve received by email earlier). It’s also poorly formatted – tables are a mess and URL’s are not clickable. There are however some interesting pieces of information here and there – for instance listings of restaurants, suppliers, books, websites etc.

]]> http://blog.khymos.org/2009/01/17/herve-this-is-blogging/feed/ 1 Harold McGee is blogging! http://blog.khymos.org/2006/11/15/harold-mcgee-is-blogging/ http://blog.khymos.org/2006/11/15/harold-mcgee-is-blogging/#comments Tue, 14 Nov 2006 23:21:15 +0000 Martin Lersch http://blog.khymos.org/2006/11/15/harold-mcgee-is-blogging/ My very first encounter with food chemistry and molecular gastronomy was through the first edition of Harold McGee’s book “On food and cooking”. The good news is he has started a blog with News for curious cooks (with the subtitle: exploring the science of food and its transformation with Harold McGee). The first post appeard in August and was on recent scientific report showing that “Cognacs contain more dissolved taste substances than other spirits”. I’m looking forward to read more! (appearantly, Harold McGee also plans to post further gems of knowledge about food and cooking according to Simon Quellen Field)

mcgee.jpg

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