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Recreational kitchen mathematics: Cookie tessellations
Is there a way to avoid all that extra dough in between the cookies? (Photo: Christmas Tree Cookie Cutter from Bigstock) It should come as no surprise that food, chemistry and mathematics meet in...
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First issue of International Journal of Gastronomy and Food Science is out
I first wrote about this journal in March 2009 and finally it is here, the International Journal of Gastronomy and Food Science. The official launch of the paper version was during Madrid Fusion 2012,...
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The new journal Flavour went live today
It’s quite amazing that two journals so relevant to gastronomy and science have gone live within little more than a month. Last month we saw the appearance of International Journal of Gastronomy and...
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Modernist cuisine at home available for pre-order
What a surprise to see tweets about the new Modernist cuisine at home which will be available for sale in October and is available for pre-order already! Interestingly this book is not an extract for...
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Maximizing Food Flavor by Speeding Up the Maillard Reaction
Is there a way to speed up the browning of onions? (Photo: Frying onion from Bigstock) An idea that struck me once was to add baking soda to browning onions. I chopped an onion, melted butter in a...
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The Emerging Science of Gastrophysics
Next week, on August 27-28, an interdisciplinary symposium entitled “The Emerging Science of Gastrophysics” will be held at the Royal Danish Academy of Sciences and Letters in Copenhagen. I’m sorry to...
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Gastrophysics symposium in Copenhagen
On August 27-28 the symposium “The Emerging Science of Gastrophysics” was held at the Royal Danish Academy of Sciences and Letters in Copenhagen. The symposium poster said “interdisciplinary”, and...
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Harvard science & cooking lectures 2012
The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the...
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Nordic food lab
Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of...
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Notable new books from 2013
Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science: Craft Cocktails at Home: Offbeat Techniques,...
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