Molecular gastronomy through the eyes of cultural studies

It is fascinating when someone else analyses the things you're interested or involved in from a different perspective. Recently, a paper emerged in European Journal of Cultural Studies called "Liquid nitrogen pistachios: Molecular gastronomy, elBulli and foodies".

The paper gives a short historical description of molecular gastronomy and goes on to describe MG as a phenomenon from three different perspectives.

• Firstly from the scientists point of view, represented by Hervé This (google transl.)
• Secondly, through the eyes of the chef; Ferran Adría of elBulli
• Finally, the foodie blogger Rob (Hungry in Hogtown), has his perspective analysed and commented

"Culinary precisions" and/or "Kitchen stories" at science education conference

Last week, I attended the IOSTE XIV symposium. The topic of my presentation was a follow-up of three previous blogposts on culinary precisions: a framework on teaching "nature of science" (argumentation and inquiry) using culinary precisions.

The biannual conference was hosted by IOSTE, the International Organization for Science and Technology Education. It involved more than 200 participants from 47(?) countries from all continents, located in the beautiful Slovene town of Bled. A true pearl.

BACKGROUND

A year ago I wrote three posts on these matters, and these are the background for an exciting new collaboration with researchers from Finland (links below). The posts were:

- Culinary precisions part 1:3. Collecting statements about food and cooking

- Culinary precisions part 2:3. Analysing statements about food and cooking

- Culinary precisions part 3:3. Students as "culinary mythbusters"

Foolproof chocolate Chantilly, part 3:3. Dark chocolate mousse w/orange

This is the third post on chocolate mousse; pure and clean

containing only chocolate and flavourings. The process is very straightforward, although this dark variety might be the most tricky one among the three published. However, 'tricky' is not really that tricky...

This post is the last on chocolate mousses for now: white-, milk- and dark chocolate. Previous posts are

• Part 1 - White chocolate mousse w/ginger
• Part 2 - Earl Grey milk chocolate mousse with coffee/cocoa nibs

Refer the two previous ones for discussions on the how's and why's on this way of making chocolate mousse. This time, I'll get to the point right away.