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In this second post I summarise shortly the first three seminars I attended during the Norwegian Barista Championships this year. As ...

Three days in Ulsteinvik at the Norwegian west coast: Loads of top quality coffee, ample possibilities to learn new things about coffee, i...

This year, the Norwegian barista championships is held in Ulsteinvik on the western coast. In addition to lectures, exhibitions etc., severa...

Some years ago I experimented and wrote about what happens if you cook an egg not in boiling water but at, say, 64 °C. I met upon some surp...

Recently, UNESCO inscribed two food-related traditions/cultures in their list of Intangible Cultural Heritage. One might say that finally f...

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

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...

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

How small are single plant cells, proteins, sugar molecules? What about those things that spoil our food: bacteria, enzymes? All of them ar...

For some time now, there has been somewhat of a hype about the miraculous berry that makes everything sour taste sweet. Some time ago, I ord...