Cool Hunting
Hervé This is recognized as the father of molecular gastronomy and has been studying the science of food for over 25 years. Superstar chefs Ferrán Adrià, Moto, Wylie Dufresne and others who wow diners with their foams, emulsions, frozen gasses and very slowly cooked creations have all been influenced by his work.
In this video This invites us into his lab at the Collége de France in Paris, where he explains his interest in studying food chemistry, performs an experiment with mayonnaise and explores the more romantic side of our relationship to cuisine. He says he is not interested in cooking, taste or in nutrition; he's only interested in the science.
To learn more about his philosophy and the science of food his books Molecular Gastronomy and the recently-released Kitchen Mysteries are full of tips and insights. Kitchen Mysteries is available from Amazon or Columbia University Press. Molecular Gastronomy is available from Amazon or Columbia.
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Northern California-based artist Bruce Shapiro makes the kind of kinetic sculpture that mesmerizes and dazzles visitors at science museums using computers and simple motors, a practice he terms "The Art of Motion Control." In episode 94 we visit Bruce at the Maker Fair and at his home to learn more about works like "Pipedream," effectively a screen that uses bubbles in place of pixels,...
At the recent Maison & Objet in Paris we visited an old favorite, the irreverently clever design duo Atypyk, and met Laurence Brabant, a new favorite who designs exclusively in borosilicate (Pyrex) glass. ; Cool Hunting Video; Travel; events; paris; At the recent Maison & Objet in Paris we visited an old favorite, the irreverently clever design duo Atypyk, and met Laurence Brabant, a...
The world's largest dairy exporter, Fonterra, and its bioscience research team ViaLactia, have discovered a gene mutation in one of Fonterra's "cash cows." This Friesian cow, more famously known as Marge, has a genetic predisposition to produce milk that is naturally low in fat, a breakthrough in bovine history. While most cows produce milk with around 3.5 percent milk fat, Marge's milk contains only...
Turning the humble dried soybean into silky fresh tofu, episode 80 is a lesson on how to make tofu at home.; cooking; Cool Hunting Video; food; how to; Tofu; Turning the humble dried soybean into silky fresh tofu, episode 80 is a lesson on how to make tofu at home. http://link.brightcove.com/services/link/bcpid1079049529http://www.brightcove.com/channel.jsp?channel=37009902 // By use of this code snippet, I agree to the Brightcove Publisher...
A celebrity of the plant world, the Amorphophallus Titanum, or "the corpse flower," is a rare bloom that's native to Indonesia and known for the extreme smell that it emits when it opens.; Cool Hunting Video; nature; A celebrity of the plant world, the Amorphophallus Titanum, or "the corpse flower," is a rare bloom that's native to Indonesia and known for the extreme smell...
You may have noticed it has been a light week of posting around here. Our efforts have been focused on creating last night's party celebrating the 50th episode of Cool Hunting Video. Held at the Art Director's Club here in New York we brought together art, music, food and beverage that has previously been featured on the site or in our videos. Over 400...
The Pharos Project
Hank and Matlok
Neon Shoes
Radio Village Nomade
Ghostly Swim: Interview with Sam Valenti
Creative Index
Interview with Maarten Baas
A Paper Tiger
Von Totebags and T-Shirts
