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Category Further learning
If you’re interested in food, and science, you probably want to learn even more than what we have on our website or try your hand at some of those great techniques. That’s why we collect all sorts of opportunities for further learning, whether those are books, courses or podcasts, if we think it’ll be of help for you, we’ll discuss it!
Have a great other resource for further learning that you want us to write about? Let us know!
Donut Bootcamp at The Chopping Block
I had made donuts a couple of times at home. However, they didn’t always turn out as light and fluffy as I hoped for. Sometimes they deformed horribly, other times they just didn’t taste like a real donut. Since there’s…
On Food and Cooking by Harold McGee – Book Review
If I could recommend just one book to someone interested to learn more about food & science, it would be On Food and Cooking (affiliate link), by Harold McGee. It is more of an encyclopedia than anything and covers such…
The Food Lab by Kenji Lopez-Alt – Book Review
If I would have the time & space and plenty of people to eat all the food, I wouldn’t make just one or two batches of ice cream at a time. I would make 10, varying all those parameters I’d…
First Bite: How We Learn to Eat by Bee Wilson – Book Review
Whether you used to have dinner at the dining table with the whole family as a kid, whether you’re used to getting food as a reward or whether you grew up in times of hunger, all of these have a…
Hello, My Name Is Ice Cream by Dana Cree – Book Review
There aren’t a lot of books out there that combine science and recipes in a way that it’s accessible for the non-scientist, but also fun and interesting for a food scientist. Hello, my name is ice cream (affiliate link), the…
Food Science in large scale catering – Netflix’ Mega Food
Making food in a factory and making food at home are two very different and unique disciplines. The advantage of making food at home is that you’ll only do it for a few people. Food made in a factory is…
8 Helpful Books for Bread Baking Scientists
Learning how to bake bread is not something you finish within a few days. Instead, the more you do it, the more you realize there still is so much to learn, which, being a scientist by training, is exactly why…
Life of a Food Scientist – Interview with Helen Mitchell
Using your understanding of respiration of vegetables to improve their shelf life, making a better cheese by knowing how casein proteins work, or coming up with a new way to bake bread. These are all things food scientists know and do, but there’s…
The Dorito Effect by Mark Schatzker – Book Review
Some books change the way you look at the world. They might change your opinion on a certain topic, teach you something new or appreciate something new. I like those books, it’s why I read books, to re-adjust and calibrate…
Plenty by Yotam Ottolenghi – Book Review
After having tested and tried the cookbook Sweet from Yotam Ottolenghi and only ending up with great food, I decided it was time to buy one of his savoury cookbooks. I decided on Plenty (affiliate link) since I read some…
Greek by George Calombaris – Book Review
Part of being a food scientist/science enthusiast, is to try out new foods, either when eating out, or in your own kitchen. Despite the fact that the internet is full of recipes, I still tend to like using cookbooks for…
Gift Guide for a Food Science Enthusiast
We’ve got the perfect list of gifts for you, if you’re looking for a gift for someone (could be yourself 😉 ) who loves food & science and who: Will actually use that ice cream or bread baking machine; Loves…