The Physics of CookingLen introducing Dave WeitzYesterday we attended a public lecture on The Physics of Cooking sponsored by the Aspen Center for Physics, held at one of the veneus of the Aspen Institute. Speaker Dave Weitz began with a detailed description of the course he teaches at Harvard on science and cooking, an…
Aspen Physics Center PicnicThe physics center has several gas grills and lots of picnic tables, which are all in use at the Tuesday night picnic. All the current workshop participants and their families are invited; I think most show up. Steak, chicken, vegetables, veggie patties, and lots of other grilled things are all cook…
Aromas and Flavors from JeanieMy blogger friend Jeanie recently wrote about her visit to Grand Oak Herb Farm in mid-Michigan to enjoy a flavorful tea and learn some new aromatherapy ideas. Her blog post about the farm had lots of thoughts on delightful aromas and flavors that contrast with the reading I've been doing, and especi…
Claudia Roden PortraitRoden as seen in More Intelligent LifeThe magazine More Intelligent Life today offers an overview of the work of Claudia Roden: "Claudia Roden's Succinct Taste."I'm fond of Roden's cookbooks, both as works of cooking literature and as sources to cook from. My favorite is A Book of Jewish Food: An Od…
