Check out Khymos, a molecular gastronomy website, as I work my way through it too (thanks Jase!)
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Molecular gastronomy, a movement of chefs devoted to the experimental tools of the modern science lab, now has its own Italian convention:
For three days last week some of the biggest names in "molecular gastronomy" (Ferran Adrià , Wylie Dufresne) were mixing and matching secrets with more…
Nick's Luncheonette
Randy Hage
Via the eye-candy blog How to Be a Retronaut (thanks Miles for first sending me a link there), the painstakingly accurate miniature Manhattan streetscapes of LA artist Randy Hage are half-toy, half-historical document - a wonder cabinet of urban curiosities.
Hage's…
When people ask for me tangible examples of how art and science can work together to discover new things - that's a theme of my first book - the first thing I mention is food. In recent years, chefs like Ferran Adria, Heston Blumenthal and Grant Achatz have demonstrated the possibilities of…
Great entry from Khymos last week. Isohumulone is a compound found in beer imparting some of the (good) bitterness. Unfortunately, the magic of photochemistry can wreak havoc on it.
Isohumulone can be excited by the agency of riboflavin, an endogenous chromophore, causing it to cleave into a pair…