"Cooking is like love, it should be entered into with abandon or not at all"
--Harriet van Horne
Science, too, I think.
- Log in to post comments
More like this
What does it take to be included in The Best Science Writing 2007?
Well, it helps if you write for the New Yorker or the New York Times. Eleven of 20 contributions selected for this volume originally appeared in the New Yorker or the New York Times or New York Times Magazine. It also helps if…
Integralmath, our Justicar, recently reposted my 'debate' with Steve Kern on his YouTube channel, and its gotten some fun comments. One was from someone making fun of Kern:
I CAN'T INTO SCIENCE, I HAVE THE DUMB.
I love it and literally loled*.
While the commentor was making fun of Kern, I also…
I rarely do these blog memes, but I saw this one at Noonan's place and thought it would be amusing. You take the top 100 songs from the year you graduated high school (1985 for me) and pick out the ones that wouldn't make you instantly change the radio station if they came on. Here's the list:
1.…
Here is some info:
The world acclaimed chef of El Bulli, Ferran Adria, will discuss the fascinating relationship between modern science and modern cuisine.
Adrià , called by Gourmet "the Salvador Dalà of the kitchen," will trace the birth of molecular gastronomy, manipulating the physical and…
I had a chemistry prof, in university, who insisted that chemistry was like cooking: people who are bad at one, he said, would also be bad at the other.