Loading
Find Us on Facebook Follow Us on Twitter Bookmark & Share Subscribe to Feed
Wanna join our 6011 other users? | Register
Menu 

Ada's Technical Books

  • User Experience Book Club: July 2017-December 2017

    User Experience Book Club: July 2017-December 2017

    The User Experience Book Club meets on the second Thursday of the month at 7pm. Good Charts Scott Berinato July 13th Flow Mihaly Csikszentmihalyi August 10th How to Make Sense of Any Mess Abby Covert September 14th About Face Alan Cooper October 12t…
    - 29 May 17, 6:20pm -
  • Computer Science Book Club: March – August 2017

    Computer Science Book Club: March – August 2017

    The Computer Science Book Club is where the experienced and non-experts alike read and discuss important and popular books in computer science that blend broad topics in the subject with nuts and bolt engineering, history, and philosophy. The goal is…
    - 3 Mar 17, 3:01pm -
  • User Experience Book Club: January – June 2017

    User Experience Book Club: January – June 2017

    The User Experience Book Club meets on the second Thursday of the month at 7pm. UX Strategy Jamie Levy January 12th Change by Design Tim Brown February 9th Just Enough Research Erika Hall March 9th Designing Interface Animation Val Head April 13th…
    - 12 Dec 16, 3:10pm -
  • Science Fiction & Science Fact Book Club Reading List: October 2016 – August 2017

    Science Fiction & Science Fact Book Club Reading List: October 2016 – August 2017

    The Science Fiction and Science Fact book club will meet once every two months.  Each meeting will have two books assigned for it, a fiction and non-fiction book, about a similar topic.  You are not required to read both books but they will both be…
    - 3 Aug 16, 7:28pm -
  • Classics of Science Fiction Book Club Reading List: September 2016 – August 2017

    Classics of Science Fiction Book Club Reading List: September 2016 – August 2017

    The Classics of Science Fiction book club reads a variety of books that are, should be, could be, or might (arguably) one day be considered classics of the science fiction genre. We typically meet the third Thursday of the month at 7pm, though meetin…
    - 22 Jul 16, 1:24pm -
  • 21st Century Book Club List: September 2016 – August 2017

    21st Century Book Club List: September 2016 – August 2017

    The 21st Century Science Fiction Book Club is exploring authors of contemporary science fiction. We typically meet the fourth Tuesday of the month at 7pm. Click here to sign up for the mailing list through which you will receive monthly email reminde…
    - 18 Jul 16, 7:05pm -
  • Computer Science Book Club Reading List: August 2016 – February 2017

    Computer Science Book Club Reading List: August 2016 – February 2017

    The Computer Science Book Club is where the experienced and non-experts alike read and discuss important and popular books in computer science that blend broad topics in the subject with nuts and bolt engineering, history, and philosophy. The goal is…
    - 11 Jul 16, 2:19pm -
  • Graphic Novel Book Club Reading List

    Graphic Novel Book Club Reading List

    The Graphic Novel Book Club meets on the second Tuesday of the month at 7pm. Ghost World Daniel Clowes, Chris Ware May 10th, 2016 Paper Girls Cliff K. Chiang, Brian K. Vaughan, Matt Wilson June 22nd, 2016 League of Extraordinary Gentlemen Vol 1 All…
    - 13 May 16, 1:56pm -
  • User Experience Book Club Reading List: January-December 2016

    User Experience Book Club Reading List: January-December 2016

    The User Experience Book Club meets on the fourth Thursday of the month at 7pm. Don’t Make Me Think Steve Krug January 28th, 2016 Articulating Design Decisions Tom Greever February 16th, 2016 Designing for Interaction Dan Saffer March 24th, 2016…
    - 4 Jan 16, 10:35pm -
  • Classics of Science Fiction Book Club Review: Theodore Savage

    Classics of Science Fiction Book Club Review: Theodore Savage

    On Thursday, November 19th, the Classics of Science Fiction Book Club met and discussed Cicely Hamilton’s Theodore Savage: A Story of the Past or the Future. Hamilton’s 1922 classic could be thought of as an alternative historical narrative about…
    - 29 Nov 15, 6:52pm -

Food Politics

  • newWeekend reading: Meat, Cultured and Not

    Weekend reading: Meat, Cultured and Not

    I’ve been seeing lots of books about meat lately.  Here are two recent ones. Josh Berson.  The Meat Question: Animals, Humans, and the Deep History of Food.  MIT Press, 2019. The author is an Australian social scientist, a vegan, who has produce…
    - 12 hours ago, 15 Nov 19, 9:00am -
  • Lab-based meat and dairy: recent trends
    No lab-based meat or dairy product is yet on the market, but lots of people are working on such things.  Here are some recent examples, starting with my favorite. Grant offered to lab-grown kangaroo meat start-up: Australian lab-grown meat business…
    - 2 days ago, 14 Nov 19, 9:00am -
  • The latest on the dietary supplement industry

    The latest on the dietary supplement industry

    NutraIngredients.com alerted me to a study by the Council for Responsible Nutrition, the main trade group for the dietary supplement industry. Its conclusion: 77% of American adults say they take dietary supplements. Here are selected results. Who Ta…
    - 3 days ago, 13 Nov 19, 9:00am -
  • SNAP: A special section in the American Journal of Public Health:
    I guest-edited a series of papers on SNAP, the Supplemental Nutrition Assistance Program, for the American Journal of Public Health (AJPH).  The papers are now online and will be in print in the December issue of the journal. AJPH SUPPLEMENTAL NUTRI…
    - 4 days ago, 12 Nov 19, 8:47am -
  • Industry-funded study of the week: Dairy foods again and again
    The Study:  Dairy Foods and Dairy Fats: New Perspectives on Pathways Implicated in Cardiometabolic Health.  Kristin M Hirahatake; Richard S Bruno; Bradley W Bolling ; Christopher Blesso; Lacy M Alexander, et al.  Advances in Nutrition, nmz105, …
    - 5 days ago, 11 Nov 19, 9:00am -
  • Weekend reading: Let’s take real action on childhood obesity

    Weekend reading: Let’s take real action on childhood obesity

    On World Obesity Day, I posted links to three recent reports. An editorial in The Lancet made me realize that I had not read this one nearly carefully enough.  It deserves careful reading. It comes from Sallie Davies, who just stepped down as Britai…
    - 8 days ago, 8 Nov 19, 9:04am -
  • The dairy industry in Asia: a round up
    DairyReporter.com, one of those industry newsletters I love getting every day, tracks the international dairy industry and occasionally collects them in one place.  Here is an example.  I never can get over how the dairy industry has worked its way…
    - 8 days ago, 7 Nov 19, 9:16am -
  • Soda industry hypocrisy: recycling

    Soda industry hypocrisy: recycling

    I was fascinated to see this ad in the October 24 New York Times extolling Coke, Pepsi, and Dr Pepper’s commitment to improve recycling. The ad says “We’re all in…But we need your help to change how America recycles.” Sure.  Happy to.  Bu…
    - 10 days ago, 6 Nov 19, 9:00am -
  • Broccoli: the vegetable v. its antioxidant sulforaphane
    Thomas Björkman, Professor of Vegetable Crop Physiology at Cornell University wrote to ask me what I thought about this new review article about the benefits of sulforaphane, an antioxidant in broccoli.  He explains: It is a review by Jed Fahey et…
    - 11 days ago, 5 Nov 19, 9:00am -
  • How industry funding of research introduces biases from the get-go
    I get letters like this from food trade associations all the time.  Here is the latest:. The U.S. Highbush Blueberry Council has issued a request for research proposals (RFP) for which it offers grants ranging from $75,000 to $300,000 (or larger). H…
    - 12 days ago, 4 Nov 19, 9:02am -

Honest Cooking

  • Caribbean Food and Wine Festival Ninth Annual Event

    Caribbean Food and Wine Festival Ninth Annual Event

    “We are different in Turks and Caicos; we are a family regardless if we are competitors. We’re here to support each other. Most importantly support the island as a unit.” – Caribbean Food and Wine Festival guest. Started by Grace Bay Club, th…
    - 2 days ago, 14 Nov 19, 9:00am -
  • Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen

    Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen

    Two weeks ago Restaurant AOC was awarded as “Restaurant of the Year” in Denmark by The Danish Dining Guide (Den Danske Spiseguide) amongst a strong group of fellow nominees; Noma, Kadeau, Frederikminde, Molskroen and Pasfall. Søren Selin ga…
    - 4 days ago, 11 Nov 19, 12:21pm -
  • Classic Combination – Endive, Citrus, Pike Perch – RECIPE

    Classic Combination – Endive, Citrus, Pike Perch – RECIPE

    Too many cooks spoil the broth? Not at the Royal Savoy Lausanne. The 5-star luxury hotel is a special feature and destination in Lausanne. A city that really does in fact sleep and has simple pleasures like walking around Lake Geneva, visiting the IO…
    - 6 days ago, 10 Nov 19, 9:00am -
  • Gourmet Girlfriend Getaway: Greenville, SC

    Gourmet Girlfriend Getaway: Greenville, SC

    Full Disclosure: I’m biased. I def have a thing going on with Greenville, and once you go, I suspect you might, too. On day one of my visit, I’m thinking that Greenville a great place to eat and play. By day three I’m thinking that it’s even…
    - 8 days ago, 8 Nov 19, 9:00am -
  • Step-By-Step French Recipe: Recette De L’œuf

    Step-By-Step French Recipe: Recette De L’œuf

    Alsace is known for its famous fairy-tale villages and wine ( Have you heard of the Alsace Wine Route? Read about it here for some hot tips on where to go !) For those who can not make it to Alsace in France, Michelle Tchea’s Chefs Collective has a…
    - 11 days ago, 5 Nov 19, 9:00am -
  • Award-winning Chef Tobias Funke’s Challans

    Award-winning Chef Tobias Funke’s Challans

    You know that place you look for when you travel to a unknown city for vacation? Somewhere where all the locals go … with excellent hospitality, well-prepared and executed dishes, local ingredients and a very talented chef Zur Fernsicht ticks all t…
    - 14 days ago, 2 Nov 19, 9:00am -
  • Stylish Girlfriend Getaway Weekend in Savannah

    Stylish Girlfriend Getaway Weekend in Savannah

    The Grey- the epitome of hip Savannah is known as “The Hostess City of the South” for its genteel lifestyle and gracious hospitality. Without question, the city is a stunner with its impeccably landscaped 22 park squares, perfectly outlined by at…
    - 16 days ago, 31 Oct 19, 9:00am -
  • 5 Cocktails We’re Craving this Fall

    5 Cocktails We’re Craving this Fall

    Some of our favorite flavors are featured in autumn—and no, we’re not talking about pumpkin spice. Instead, we’re focused on maple, cinnamon, nutmeg and apples as the most enticing ingredients in our glass because they can all be enlisted to ma…
    - 16 days ago, 31 Oct 19, 9:00am -
  • New Fall Menus To Try in New York This Season

    New Fall Menus To Try in New York This Season

    Fall menus in New York have arrived. Ones outside the culinary realm of pumpkin spice lattes, butternut squash soup and hot cider. From a matcha cocktail spiced with cinnamon and nutmeg to gnocchi filled with fall’s favorite ingredient the pumpkin.…
    - 18 days ago, 29 Oct 19, 9:00am -
  • Where to Eat, Drink, and Beyond in Grenada

    Where to Eat, Drink, and Beyond in Grenada

    Grenada (not to be confused with Granada in Spain) feels like the old Caribbean, before throngs of cruise goers filled the streets and beaches and bars. The standby Caribbean classics are here, but there is absolutely no pretension, no large crowds,…
    - 21 days ago, 26 Oct 19, 9:00am -

It's Not F***ing Rocket Science

Khymos

  • My grocery list

    My grocery list

    It’s been a long hiatus, more than 3 years since the last blog post! I’ve been busy, but fortunately not too busy to cook. Despite desert like conditions on the blog, many desserts have been prepared and enjoyed! Looking back, I think one reason…
    - 8 Nov 17, 4:27pm -
  • Ginger milk curd

    Ginger milk curd

    With only 3 ingredients you can make a tasty gel within minutes. The gel is very fragile and easily “looses” liquid, in this case whey, which is seen as a clear drop under the spoon. This loss of liquid from a gel is known as syneresis. Some week…
    - 24 Feb 14, 3:02pm -
  • Texture updated and available for download

    Texture updated and available for download

    I’m happy to announce that a major update of “Texture – A hydrocolloid recipe collection” is now available for download. Version 3.0 of Texture features many new recipes, , more pictures (A big THANK YOU to all contributing photographers!), a…
    - 14 Feb 14, 8:12pm -
  • Volume-to-weight calculator for the kitchen

    Volume-to-weight calculator for the kitchen

    Vintage Glasbake Measuring Cup by Gerrilynn Nunley Despite the fact that the U.S. Metric Association have advocated metrication for nearly 100 years, many cookbooks still use US customary weights and volume measures. When following a recipe calling f…
    - 23 Jan 14, 4:13pm -
  • Brining salmon to avoid formation of white exudate

    Brining salmon to avoid formation of white exudate

    Avoid the white exudate (left) by brining salmon (right) prior to cooking Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range of temperatures tha…
    - 5 Jan 14, 2:59pm -
  • Notable new books from 2013

    Notable new books from 2013

    Browsing through books published in the last year (+ some from 2012), these are the ones I found particularly interesting in the field of food and science: Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked…
    - 1 Jan 14, 5:08am -
  • “Texture” to be updated

    “Texture” to be updated


    - 29 Dec 13, 8:04pm -
  • Merry Christmas to all geeks

    Merry Christmas to all geeks

    Some say 2012 was the year when 3D printing hit the mass market. Well, here’s my small contribution based on my own christmas tree design as well as the classical Penrose kite and dart. (I know. It’s 2013 now, but the cookie cutters were actually…
    - 19 Dec 13, 6:28pm -
  • Nordic food lab

    Nordic food lab

    Tables set and decorated for the best lunch at a scientific conference ever! I mentioned in my blog post on “The Emerging Science of Gastrophysics” symposium held at the Royal Danish Academy of Sciences and Letters in Copenhagen that we were trea…
    - 9 Jan 13, 5:55pm -
  • Harvard science & cooking lectures 2012

    Harvard science & cooking lectures 2012

    The popular Science & Cooking lectures at Harvard are back again (in fact they started September 4th). Classes are filmed and freely available via Youtube and iTunes. Like in previous years the public lecture series is given alongside the course “…
    - 16 Sep 12, 6:02pm -

Modernist Cuisine

  • How to Rescue Overproofed Dough

    How to Rescue Overproofed Dough

    It happens to the best of us. You wait many hours for your dough to proof so that you can bake it, and then, somehow, you forget about the dough (it’s easy to do, especially when you’re juggling meal prep during the holidays), and it overproofs.…
    - 20 Nov 18, 12:00pm -
  • Discover How You Can Contribute to Modernist Pizza

    Discover How You Can Contribute to Modernist Pizza

    We’ve been hard at work for the last year learning everything we can about the art, science, and history of pizza. Now we want to hear from you. Today we launched an online research contributions portal that we hope will encourage you to join in o…
    - 5 Nov 18, 3:00pm -
  • Easy Tips For Freezing Your Sourdough Starter

    Easy Tips For Freezing Your Sourdough Starter

    One of the most important discoveries we made while developing and refining the recipes in Modernist Bread is that yeast is among the most resilient life-forms we’ve ever encountered (and we encounter many in our lab, which we share with a bunch of…
    - 11 Oct 18, 2:06pm -
  • Sourdough Science

    Sourdough Science

    Baking is applied microbiology. That may seem like an odd way to look at it, but it’s only a modest exaggeration. All yeast-leavened breads owe their shapes and textures to the actions of microbes. The yeast used to create bread can be commercially…
    - 26 Sep 18, 3:13pm -
  • Why Does Baking Bread Smell So Good?

    Why Does Baking Bread Smell So Good?

    Here’s a fun thing to try: stand outside a bakery on an early summer morning, and watch how people react to the smell of baking bread wafting out the door as they walk by. Their heads turn, their noses lift, their eyes close . . . It’s only a mat…
    - 22 Aug 18, 3:27pm -
Dosha Pops
In The Lights PR
Janine Just, Inc.
Lux Smiles Dentistry

Molecular Gastronomy

  • The Science Behind Eggs

    The Science Behind Eggs

    Depending on the recipe, most baked goods require the use of eggs. Believe it or not, eggs serve a crucial role in many recipes, but cooking the perfect egg often proves to be a difficult task. This one simple ingredients … Continue reading →
    - 21 Jan 13, 1:50am -
  • Yeast in All its Glory

    Yeast in All its Glory

    Once you step into a kitchen, the baker becomes the chemist and the recipe the experiment. In the following, we will explore the relationship of yeast to the staple of baked goods, bread. The baker combines flour, yeast, liquid, and … Continue read…
    - 4 Dec 12, 4:21pm -
  • How Does High Altitude Affect Baking?
    As with any amateur baker hoping to rise in the ranks and finally trade in that Easy-Bake oven for the real thing, one must master the manipulation of temperatures, moisture levels, and precise ingredient measurements, whose slight deviation from ide…
    - 2 Dec 12, 7:36pm -
  • Scientific Ice Cream

    Scientific Ice Cream

    “It’s NEVER too cold for ice cream.” -Anonymous Have you ever wondered how making ice cream the old-fashioned way actually works? Well, let’s say one night, you put both a water bottle and a container of vanilla ice cream in … Continue read…
    - 30 Nov 12, 1:19pm -
  • How to Bake a Cookie – In Terms of Chemistry

    How to Bake a Cookie – In Terms of Chemistry

    Baking a cookie is pretty simple. You can either buy pre-made cookie dough and just place little balls of the dough in the oven, or you can make cookie dough from scratch then bake it. However, did you ever look … Continue reading →
    - 25 Nov 12, 6:00pm -
Recipe Test Nest

About PopMuse

A curated aggregation of musings from across the land and of different subject matters for the scanoholics.