Apart from researching and writing about food, I worked with ChatGPT-4 as a food photography coach to help me plan photos and get feedback during the photosession. With today’s post about food photography, we have reached the last post in the project about collaborating with ChatGPT-4 for a food blog […]
science
7 posts
With this post, I am continuing on the project to collaborate with ChatGPT-4 for a food blog post. Last week we saw the result, a post about Sweden and Swedish vegan semlor written by ChatGPT-4. In this post, I will share how the post was generated and my experiences working […]
While Antarctica is technically not a country, I couldn’t resist “visiting” this majestic continent on this blog. Since 19th and early 20th century Polar exploration is such a riveting topic I knew I wanted to do something for Antarctica the moment I started this project of cooking one dish per […]
Yum Have you ever tried to make your own kombucha from scratch? It is surprisingly simple, very interesting, and incredibly tasty. Kombucha is made by feeding a symbiotic culture of bacteria and yeast (SCOBY) with sweetened tea. The yeast and bacteria help each other convert the tea to a really […]
Why do you dip pretzels in high pH, corrosive lye before baking them? How is this related to brown onions and black garlic? What is the Maillard reaction and can we really hack it? Yum When making pretzels, a simple dough is shaped into the traditional pretzel knot and dipped […]
In this post about vegan food science, you will learn about what makes water wet, why water keeps pushing oil out, and how you can use this to make mayonnaise and meringues.
How do you fold a protein, why are chemists obsessed with subatomic particles and how is this related to tofu? These and many other questions – like why you shouldn’t make kimchi in a metal container or how you can get rid of a corpse – will be answered in […]