14 Jun 2006

Recent food-ucation-related podcasts

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Lately, there have been (at least) three interesting podcasts related to science and food: In Norwegian: "NRK Verdt å vite spesial...
12 May 2006

"Opposite-boiled eggs" - Cooking an egg with soft white and firm yolk

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Cooking an egg we usually use boiling water, and we need to monitor the temperature carefully. One minute too much, and we get a less-than-p...
6 comments:
23 Mar 2006

New teacher's resource: egg white foam

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New teacher's resource (Norwegian only) published on Norwegian Centre for Science in Education pages www.naturfag.no : Å fange luft med ...
2 comments:
20 Jun 2005

Norwegian school reform: Food in science and science in food

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Norwegian education is at the present going through a politically driven reform - new curriculum for all pupils/students, including primary ...
8 Jun 2005

Tomato foam

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The Norwegian cook, food writer and weekly source and inspiration (at least to me) Andreas Viestad wrote a fascinating piece on tomato mouss...
4 Jun 2005

About intersections - music, chemistry and food

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In my opinion, some of the most interesting and creative things happen in the intersections between fields of interest. My fate is being bot...
3 comments:
1 Jun 2005

Molecular gastronomy/molekylær gastronomi

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Molecular gastronomy (Norwegian: molekylær gastronomi). What is this constellation? I believe that the term, as language in general, is in c...
30 May 2005

Book: The Science of Chocolate

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I finished the book " The Science of Chocolate " yesterday night: In my opinion, the book is ok for people with a certain scientif...
29 May 2005

Start/oppstart

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Hensikten med å opprette denne bloggen er at jeg skal kunne poste og reflektere over (natur-)vitenskap, mat, utdanning, musikk og helst det ...