In the last couple of days I’ve encountered a special challenge when reading (and writing) English as a non-native speaker. It’s related to food and more specifically the different meat cuts available. As I read about sous-vide cooking I often…
I recently became aware of an excellent site focusing solely on liquid nitrogen ice cream! Ever heard about “The institute for liquid nitrogen ice cream experimental studies” or TILNICES for short? They’re located at the Department of Chemistry at the…
(Photo: Mette Randem) The Norwegian journalist, writer and food lover Andreas Viestad, known to many abroad for his books “Kitchen of light”, “Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route” and two seasons of…
The long awaited website on foodpairings has now been launched, and they’ve also registred the corresponding blogspot name (which isn’t online yet as of today). The beautiful photos, great design and easy maneuvering makes it an excellent place to start…
Slightly off topic (but with links to both food and science): At this time of the year it’s time for the IgNoble prizes – the entertaining cousins of the more serious Noble prizes! And once again several of them are…
It’s a while since the mailing list that was set up at moleculargastronomy.org [link to web.archive.org] went down due to a server failure. This list was set up after the Erice meeting in 2004, but there was not much activity…
When chopping onions, propanethial-S-oxide is liberated. If this compound is not a chemical, what is it then? There are many misconceptions about chemicals, and one of the most common ones is that food should be “free” of chemicals. For example,…
I’ve received the Thinking blogger award from Cocktail Party Physics, Nika’s culinaria, Jon’s travel adventures, Lab cat and Chadzilla now. Thanks a lot folks! I guess it’s my turn to hand the award on now. Here are five blogs I…
The Scientist in an interview with Hervé This reports that: Recently, New York University Assistant Professor of Chemistry Kent Kirshenbaum teamed up with chef Will Goldfarb to bring experts together to discuss the intersection of science, cooking and eating. Often…
Google can be of great help when exploring flavour pairings, especially for those of us who don’t have access to the commercial database VCF. The following tip has been mentioned in a comment to a previous blog post, but I…
