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Owl’s the sound from the satellite?

Sound. Shape. Satellite dishes.  And how owls hunt for food with their faces and ears.

 

owl owls hunt mouse face satellite dish hearing

Continue reading…

The art of plating: a point-by-point color guide.

Plating. Color wheel. Pointillism.  And what A Sunday on La Grande Jatte teaches us about serving a feast of colors for the eyes.

 

Georges Seurat colors Plating A Sunday on La Grande Jatte_Seurat_1280px-Georges_Seurat_-_A_Sunday_on_La_Grande_Jatte_--_1884_-_Google_Art_Project Continue reading…

Go plated.

Food plating. Industrial Revolution. Culture. And how ceramic plates civilized the home.

 

Modern plating of sea bass with asorted mushrooms, asparagus, nuts and dill, on a white plate Continue reading…

There and back again – a saucy tale.

Trade and food. Language and sauces. Geography and history. And how ketchup and fermented fish became kecap.

 

How ketchup became kecap, a catchall word for sauce in Indonesia Continue reading…

Have salt will travel.

Sausage. Salsa. Salami. And how salt, food, history and language travelled around the world.

 

Sausages can also trace it language origins to salt Continue reading…

Wanna gas which beers have balls?

Nitrogen and CO2.  Pressure and solubility. Nucleation and bubbles. And why some beer cans have a beer can widget in them.a beer can widget can give a creamier and thicker head Continue reading…

The whole tooth and nothing but the tooth about fluorine.

Fluoride. Ions. Electronic configuration. And how water and toothpaste can protect our teeth from decay.

 

fluorine ion i.e. fluoride is added to water and toothpaste to protect our teeth Continue reading…

If I micelle so, you are looking fat and white.

Light scattering. Fats. Micelles. And why whole milk is whiter than fat-free milk (and sweetened condensed milk is yellow).

 

whole milk has more fat to scatter light Continue reading…

Take my breath away.

Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking.

 

breathalyzers Continue reading…

How the West came from behind to ketchup with the East.

Trade. History. Language. And how the word “ketchup” spread from Asia to the West (really!).

 

ketchup tomatoes Continue reading…

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  • Starters!

    Multi-generation family having a delicious dinner with starters and courses - aerial shot

    New here? Why not start here?

  • Specials: Spaghetti!

    Brittle Spaghetti Becomes Ductile as it Boils in Water The truth about spaghetti, noodles and what some call mee!!  
  • Specials: Surprise Me!

    Bananas Ripened by Giving Off Ethylene GasGuess how often we have hydrocarbons in our food?  
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  • Explore by Posts!

    • Owl’s the sound from the satellite?
    • The art of plating: a point-by-point color guide.
    • Go plated.
    • There and back again – a saucy tale.
    • Have salt will travel.
  • Explore by Concepts!

    alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water
  • Explore by Posts!

    • Owl’s the sound from the satellite?
    • The art of plating: a point-by-point color guide.
    • Go plated.
    • There and back again – a saucy tale.
    • Have salt will travel.
    • Wanna gas which beers have balls?
    • The whole tooth and nothing but the tooth about fluorine.
    • If I micelle so, you are looking fat and white.
    • Take my breath away.
    • How the West came from behind to ketchup with the East.
  • Explore by Concepts!

    alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water
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