Submitted by Stuart Broz on Thu, 02/18/2010 - 12:05am
Over at Gizmodo, there's an article about calculating the speed of light by melting chocolate in your microwave oven. Basically, you remove the spinny-thing from your microwave and begin to melt some chocolate in it. Take out the chocolate, and measure the distance between the melty-points. This is the half the wavelength of the microwaves in your oven. Why half? Think of a sinusoidal wave. One of the melty spots is a peak and the next is a low point and the next is another peak.
Submitted by Stuart Broz on Thu, 01/14/2010 - 12:27pm
Submitted by Stuart Broz on Sat, 06/20/2009 - 4:59pm
Some time ago, I posted about Open Source Food: the idea that agricultural scientists could conceivably begin open source projects that could, among other things, function as an alternative to the seeds sold by Montsanto.
Submitted by Stuart Broz on Mon, 03/30/2009 - 8:20am
Earlier this month, the planned launch of the International Journal of Gastronomy and Food Science was announced. According to the website, "the journal will contain scientific papers, review articles and notes on a whole range of overlapping topics, food taste and flavour, culinary processes, global trends (lifestyles, healthy eating), nutrition, food service/management,…"
Submitted by Stuart Broz on Sat, 03/07/2009 - 7:38am
Submitted by Stuart Broz on Tue, 02/17/2009 - 11:47pm
Ideas In Food is the blog of Aki Kamozawa and H. Alexander Talbot, a team of chef-consultants based in New York City. The two also write the Kitchen Alchemy column for Popular Science online.
Pages
and getting angry (again) about -among other things - the stranglehold that Montsanto and other creators of genetically modified seed have on farmers.
