FOODUCATION.ORG

(See the posting from 20. June for the discussion on this). Since June the curriculum (goes also by the name/abbreviations "Kunnskap...

It was with immense anticipation i opened the book " Kitchen chemistry " from RS*C (the British Royal Society of Chemistry) when I...

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

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...

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

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

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

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

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

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