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Chemistry World
October 2009 |
Restaurant research Ferran Adria, hailed by many as the best chef in the world and owner of the fantastically successful restaurant El Bulli. He talks about the science and research aspects of cookery.   |
Chemistry World
October 2009 |
Culinary knowledge French physical chemist Herve This is one of the founding fathers of molecular gastronomy and completed the first PhD in the subject. He dispels a few myths about science and cooking |
Fast Company
April 2004
Christine Canabou |
A Day in the Life of Work: Whiskey Business Drinking on the job is only one aspect of Diane Rogers's new role as the first female quality analyst for Maker's Mark. |
Food Processing
September 2013
John Stanton |
Taste Remains Consumers' Top Preference for New Foods and Beverages After 40 years' worth of marketing surveys, it's no shock that taste is important to consumers; however, the surprise is that in many cases, we find taste takes second place or worse to other factors. |
Chemistry World
February 24, 2015
Geri Kitley |
Note-by-note cooking: the future of food In this book, Herve This presents his concept of 'note-by-note' cooking -- making foods out of basic constituent chemicals, combining them to remake known foods or using them in a search for new tastes or dishes. |
Chemistry World
September 28, 2009
Phillip Broadwith |
Champagne's aromatic chemistry The bubbles that fountain from a glass of champagne ferry a complex array of flavour molecules into the air above the glass, lifting the aroma towards you as you take a sip - and the molecular profile of this aerosol blend is very different to that of the bulk liquid, say European scientists. |
The Motley Fool
November 18, 2011
Rick Aristotle Munarriz |
When Will Country Style Get It Right? The Chinese quick-service chain continues to have a margin problem. |
Science News
November 16, 2002 |
Cooking Science Website expores the science of cooking. |
Chemistry World
August 29, 2013
Anthony King |
Prehistoric humans liked to spice up their lives Our taste for spice goes way back into prehistory, research has shown. |
Chemistry World
January 5, 2009
Hayley Birch |
How to Strengthen the Taste of Umami US scientists say they have uncovered a unique mechanism by which molecules drastically enhance umami flavour - the savoury taste associated with protein-rich foods such as meat, cheese and seafood. |
