I have a link to this blog but it worth highlighting so people remember to go look periodically. It really worth subscribing to the RSS feed to be reminded.
I really like this site as another great way of bringing food chemistry to life. I think the author, Erik Foodladi, at beautiful Volda University College in Norway (http://www.volda.org/bilete.php), does a great job. His blog reports on, among other things, what they are doing in their classes; the latest – food culture students looking at temperatures in cooking pits .
Chocoholic food chemistry aficionados will love recent posts on chocolate processing – and for my former, and future, Food Chem students this becomes a serious method of bringing dispersions to life in a well-loved food. He also reports on spherification and it would be good for the Spring 2009 Oregon State U Food Chem students to go look for another perspective on a lab exercise similar to what we did.
He has another webpage www.naturfag.no/mat, English translation that is associated with the science.norway (naturfag.no) website, a great example of bringing science alive. His page is called “Maturfag” – a play on words in Norwegian that doesn’t work in English. In Norwegian “mat” is “food” e.g. Matforsk in Oslo is a food research institute (now called Nofima Mat).
Erik also enlightened me about an interesting Swedish guy active in making science real for K-12 students, Hans Persson. Persson calls it “”Concrete and Creative Teaching in Sciences …of course it’s fun“. He will be in Tacoma WA in October and I hope I can get to hear him talk, anyone who can get a standing ovation after a conference talk needs to be seen.
On another note
- thanks for the comments from Denise Clark over at Adventures in Wine Food Pairing , another fun and interesting read.
-a which led me to another resource at http://tastybloggers.com/ with a long list of food blogs