22 Jul 2007

A short note on taste/food as a impulse to making music

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Spurred by a recent comment a previous posting about chemistry and music , I thought I'd leave a few thoughts about chemistry/taste/sce...
16 Mar 2007

Does "light" really mean light? - part II

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A follow-up on the last entry, comments and Brian's Diet Coke Floating blog entry The comments on the last entry on Coke density spurre...
1 comment:
12 Mar 2007

Does "light" really mean light?

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In a simple demonstration playing around with light products floating/sinking in water a fascinating contrast emerges. Try submerging the fo...
6 comments:
4 Feb 2007

Do we need to know about dispersions: addition

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Slightly embarrassing, I forgot to include Hervé This' work on dispersions. Hervé This has done some beautiful systematic work on disper...
3 Feb 2007

Do we need to know about dispersions?

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Most of the matter and materials that surround us aren't pure compounds or true, homogeneous solutions. If we want to give a science edu...
1 comment:
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:
21 Jan 2007

A kindred spirit

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My first experience with the annual ASE ( The Association for Science Education ) conference was at The University of Birmingham 3.-6. Janu...
2 comments:
27 Dec 2006

Christmas dinner trimmings - a hot potato? (part two)

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Many a Christmas dinner, we end up with the potatoes falling apart in the dish and pale olive-green Brussel sprouts. Does it have to be like...
4 comments:
18 Dec 2006

Christmas dinner trimmings - a hot potato? (part one)

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Many a Christmas dinner, we end up with the potatoes falling apart in the dish and pale olive-green Brussel sprouts. Does it have to be like...
1 comment:
22 Nov 2006

New paper by Hervé This!

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Hervé This, co-founder of the term Molecular gastronomy, has published another paper: "Food for tomorrow? How the scientific discipline...