mkay422

Two blogs devoted to (high-end) restaurant reviews

http://verygoodfood.dk/ (syndicated as http://syndicated.livejournal.com/verygoodfooddk/)
http://foodsnobblog.wordpress.com/ (http://syndicated.livejournal.com/foodsnobuk/)

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And http://blog.khymos.org/ (http://syndicated.livejournal.com/khymos/)
The name of this site, khymos (gr. χυμός), is Greek meaning “juice”. It is however related to al-kimiya, the Arabic word from which our word chemistry derives from. Other related words include Khemia, the old name of Egypt (meaning land of black earth) and the Greek khein and khymatos meaning “to pour” and “that which is poured out” respectively. So in a sense, the word khymos provides a link between chemistry and food! I therefore thought it would be a suitable name for a site dealing with molecular gastronomy and related subjects.
What is molecular gastronomy after all?
Harold McGee used to define molecular gastronomy as “The scientific study of deliciousness”.

For instance (http://blog.khymos.org/tgrwt/): an unusual pairing of white chocolate and caviar: