http://www.wired.com/culture/lifestyle/news/2005/01/66382
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.
http://www.wired.com/techbiz/people/magazine/15-08/ps_foodchemist
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.
Ech. Stockhausen is crap. Steve Reich is God, and he isn’t dead!
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.