khymos.org

	khymos.org - molecular gastronomy and the science of cooking
Blog Links People Institutions Audio & video Articles Webresources Molecular mixology Wine Education Suppliers Films and Docu's TGRWT Books Favorites Molecular gastronomy Aroma & taste Reference & techniques Cookbooks Food chemistry Wine Historic interest Other languages Everyday chemistry Presentation/photography Norwegian page Last updated 2010-08-09 webmaster (at) khymos.org Copyright © 2003-2010 Martin Lersch	Kitchen chemistry and science education Kitchen Chemistry - Book and CD by Ted Lister in collaboration with Heston Blumenthal. Kitchen Chemistry - list of experiments for elementary school kids compiled by Susan Wells Rollinson. Kitchen Chemistry - resource and courses provided by Pittsburgh Teachers Institute (comprehensive site with lots of information on how to introduce chemical concepts using food). Counter top chemistry - from The Science House List of natural dyes for egg coloring. Also check out these two instructables on how to create very nice unevenly colored eggs (here and here). Office for Science & Society - McGill University,Canada. They also offer an online course about food chemistry. Experiments with whipped egg white making a fluffy, berry flavored moussé (Norwegian only) Physik und Chemie des kochens (worksheets, German only) Check out this page for academic institutions dealing with molecular gastronomy