I just received an email from Hervé This with a document briefly summarizing 20 years of molecular gastronomy seminars in Paris. He has kindly asked recipients not to hesitate with distributing the results, so I therefore share the pdf documents…
I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a…
I first wrote about this journal in March 2009 and finally it is here, the International Journal of Gastronomy and Food Science. The official launch of the paper version was during Madrid Fusion 2012, but last week the electronic version…
Flavor pairing is a controversial* topic which I’ve blogged about many times in the past. In my last post I suggested that predicted aroma similarity may be a more precise term, and below is an attempt to illustrate predicted aroma…
Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times article about Jim Lahey…
An updated version of “Texture – A hydrocolloid recipe collection” is now available for download (version 2.3). The longer I work on this, the more I realize that it will never really “finish” – there’s always more to add. And…
I just received an alert today about a major review article on molecular gastronomy: Molecular Gastronomy: A New Emerging Scientific Discipline (DOI: 10.1021/cr900105w) is a British-Danish joint publication by Peter Barham, Leif H. Skibsted, Wender L. P. Bredie, Michael Bom…
The University of Copenhagen wishes to appoint a professor with special responsibilities in Culinary Chemistry from 1 June 2010 or as soon as possible thereafter. As you may remember, Thorvald Pedersen was appointed professor of “Molecular gastronomy” some years ago…
One of the more curious cookbooks I own is a German one entitled “Kochen und Backen nach Grundrezepten” (Cooking and Baking with Base recipes). It was first written in 1932 and has been updated regularily ever since. Each section typically…
Many cookbooks suggest the following for boiling eggs: 3-6 min for a soft yolk, 6-8 min for a medium soft yolk and 8-10 min for a hard yolk. If you are satisfied with this, there is no need for you…
