Interesting Ideas and a dead composer.

So this guy in Norway wants to make every word on the ‘net hypertextable by the readers as well as the content creators. It’s an interesting idea… I wonder if we’ll ever get there in my lifetime, tho.

And this guy, a Frenchman, invented molecular gastronomy — whipping up dishes according to chemical formulae, which actually taste delicious. It sounds cool, and I want to try some.

And the obituary of Karlheinz Stockhausen, an important electronic composer.

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  1. If you haven’t seen the Anthony Bourdain’s show “Decoding Ferran Adria”, it gives a great look into molecular gastronomy.

    You can get the sodium alginate & calcium citrate for the funky caviars/raviolis a few places now, and the El Bulli cookbook, though it’s pricy. I’d also really recommend picking up food chemist Harold McGee’s “On Food and Cooking” if you haven’t already. It’s a little on the dry side and heavy on the detailed chemistry, but it’s the standard reference.

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