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:
6 Jun 2010

Foolproof chocolate Chantilly, part 3:3. Dark chocolate mousse w/orange

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This is the third post on chocolate mousse; pure and clean containing only chocolate and flavourings. The process is very straightforwar...
7 comments:
9 May 2010

Foolproof chocolate Chantilly, part 2:3. Earl Grey milk chocolate mousse with coffee/cocoa nibs

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Numerous blogs, web sites and newspaper articles have picked up variations of the "molecular gastronomic recipe" for making chocol...
4 comments:
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...
25 Mar 2010

Foolproof chocolate Chantilly, part 1:3. White chocolate mousse with ginger

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Numerous blogs, web sites and newspaper articles have picked up variations of the "molecular gastronomic recipe" for making choc...
5 comments:
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:
9 Nov 2009

Low-temperature cooking might save restaurants money

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Last year, I had the pleasure to act as a co-supervisor for two students at in their final project for the Food and beverage management st...
3 comments:
22 Aug 2009

Blue cheese and plum soft ice cream (TGRWT #18)

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Pastry chef Aidan Brooks has posted the invitation to join in on episode #18 of "They go really well together" ( TGRWT ). The id...
3 comments: