<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/'><id>tag:blogger.com,1999:blog-13263638.post6122800045688167384..comments</id><updated>2011-12-11T21:26:54.277+01:00</updated><category term='TGRWT'/><category term='extraction'/><category term='education'/><category term='publications and books'/><category term='fruit'/><category term='podcast'/><category term='curriculum'/><category term='meat'/><category term='lipids'/><category term='enzyme'/><category term='kitchen stories'/><category term='molecular gastronomy'/><category term='projects'/><category term='solutions'/><category term='dispersion'/><category term='heat transfer'/><category term='eggs'/><category term='nutrients'/><category term='preservation'/><category term='Toulmin'/><category term='density'/><category term='chocolate'/><category term='miraculin'/><category term='bicarbonate'/><category term='gum'/><category term='proteins'/><category term='dairy products'/><category term='salt'/><category term='physics'/><category term='review'/><category term='learning'/><category term='food pairing'/><category term='database'/><category term='colour'/><category term='spice'/><category term='cookies'/><category term='culture'/><category term='primitive cooking'/><category term='music'/><category term='culinary precisions'/><category term='foam'/><category term='cooking pit'/><category term='chemistry'/><category term='maillard reaction'/><category term='dry ice'/><category term='diet'/><category term='powers of ten'/><category term='alcohol'/><category term='recipe'/><category term='people'/><category term='software'/><category term='aroma'/><category term='argumentation'/><category term='vegetables'/><category term='carbon dioxide'/><category term='flavour'/><category term='coffee'/><category term='chlorophyll'/><category term='gel'/><category term='food history'/><title type='text'>Comments on FOODUCATION.ORG: Do we need to know about dispersions?</title><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://www.fooducation.org/feeds/6122800045688167384/comments/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13263638/6122800045688167384/comments/default'/><link rel='alternate' type='text/html' href='http://www.fooducation.org/2007/02/do-we-need-to-know-about-dispersions.html'/><author><name>fooducation</name><uri>http://www.blogger.com/profile/10509393835685414024</uri><email>noreply@blogger.com</email><gd:image xmlns:gd='http://schemas.google.com/g/2005' rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='http://img2.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>1</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-13263638.post-3998109972255101718</id><published>2008-05-17T21:02:00.000+02:00</published><updated>2008-05-17T21:02:00.000+02:00</updated><title type='text'>You're right of course that food is absolutely cen...</title><summary type='text'>You're right of course that food is absolutely central, and can be used for all sorts of teaching.&lt;BR/&gt;&lt;BR/&gt;I've recently written a piece on my own blog called Food: What do we need to know?   &lt;BR/&gt;&lt;BR/&gt;By the time it was finished (for now) I'd asked hundreds of questions but found very few answers!  There's an awful lot of scope in food for school projects (and experiments) as well as top-level </summary><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/13263638/6122800045688167384/comments/default/3998109972255101718'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/13263638/6122800045688167384/comments/default/3998109972255101718'/><link rel='alternate' type='text/html' href='http://www.fooducation.org/2007/02/do-we-need-to-know-about-dispersions.html?showComment=1211050920000#c3998109972255101718' title=''/><author><name>Hilary Burrage</name><uri>www.hilaryburrage.com</uri><email>noreply@blogger.com</email><gd:image xmlns:gd='http://schemas.google.com/g/2005' rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='http://img1.blogblog.com/img/blank.gif'/></author><thr:in-reply-to xmlns:thr='http://purl.org/syndication/thread/1.0' href='http://www.fooducation.org/2007/02/do-we-need-to-know-about-dispersions.html' ref='tag:blogger.com,1999:blog-13263638.post-6122800045688167384' source='http://www.blogger.com/feeds/13263638/posts/default/6122800045688167384' type='text/html'/><gd:extendedProperty xmlns:gd='http://schemas.google.com/g/2005' name='blogger.itemClass' value='pid-1099804544'/></entry></feed>
