Showing posts with label publications and books. Show all posts
Showing posts with label publications and books. Show all posts
9 Apr 2012

New journal Flavo(u)r for researchers and practitioners

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A new open access journal for issues related to Molecular gastronomy has recently arrived: Flavo u r . According to the editors, the jou...
11 Nov 2011

Enlightening video lecture on argumentation at Penn State University

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Twice a semester Pennsylvania State University holds its Ed Waterbury Lecture on science, technology, mathematics, engineering and mathemati...
2 Sept 2011

Food Culture Centre for Children Opened in Oslo

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First day of September this year Norway saw a new centre for children's food culture located in an old renaissance farm in the middle ...
3 comments:
25 Dec 2010

New chocolate & dispersion article out in Norwegian school science periodical

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A popsci article on chocolate truffles/ganache and dispersions recently published in the Norwegian school science periodical (print and we...
7 Dec 2010

Why are some considered food lovers whereas others are considered food geeks?

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Often, when I talk about food I'm met with an attitude that I'm talking chemistry and for that reason whatever I say is incomprehen...
15 Nov 2010

Dancing the structure of a molecule + scent vs music revisited

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Some time ago I caught a glimpse of a headline about some researchers "dancing their natural science projects", more specifically...
28 Jun 2010

Molecular gastronomy through the eyes of cultural studies

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It is fascinating when someone else analyses the things you're interested or involved in from a different perspective. Recently, a pape...
23 Jun 2010

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

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Last week, I attended the IOSTE XIV symposium . The topic of my presentation was a follow-up of three previous blogposts on culinary preci...
1 comment:
12 Apr 2010

"The fun-flavoured way to learn science"

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Paulina Mata and her colleagues in Portugal have produced a very interesting booklet on "Experiments for the family to do together...
2 Mar 2010

One major and one minor literature reference on Molecular gastronomy

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At last(!) there is a comprehensive and broad focussed review on molecular gastronomy (MG) in the scientific literature. Also, I stumbled ov...
1 comment:
21 Dec 2009

December issue of school science magazine on food

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The last issue of the Norwegian science education magazine "Naturfag" (equivalent to "School science") has several artic...
3 comments:
25 Jan 2009

Thorvald Pedersen's recent book: "Molekylær gastronomi"

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Thorvald Pedersen has been writing about food and cooking from a scientific perspective for years (mostly in Danish as far as I know), proba...
6 Nov 2008

Non-stick chewing gum

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A great article in the last issue of Science in School: "Easily removable chewing gum". Secondly: is there a culinary potential in...
1 comment:
24 Sept 2007

A great loss

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Not long ago, I was told that the Swedish physicist Hans-Uno Bengtsson regrettably had passed away. A great loss for many of us that appreci...
2 comments:
29 Jan 2007

Five cardinal rules in cooking

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Inspired by Martin's blog entry " Ten tips for practical molecular gastronomy ", I came to remember Östen Dahlgren's five ...
6 comments: