Our blog displays the thirty most recent posts. Scroll down for the full archive.
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May 2016
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May 31, 2016
May 31, 2016
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April 2016
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Apr 25, 2016
Apr 25, 2016
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March 2016
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Mar 23, 2016
Mar 23, 2016
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Mar 18, 2016
Mar 18, 2016
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Mar 14, 2016
Mar 14, 2016
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Mar 4, 2016
Mar 4, 2016
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February 2016
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Feb 17, 2016
Feb 17, 2016
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Feb 10, 2016
Aged Butter part 4: Blue Butter
Feb 10, 2016
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Feb 3, 2016
Aged Butter part 3: culturing butter
Feb 3, 2016
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January 2016
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Jan 29, 2016
Aged Butter part 2: the science of rancidity
Jan 29, 2016
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Jan 21, 2016
Aged Butter part 1: background and basics
Jan 21, 2016
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Jan 13, 2016
Jan 13, 2016
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Jan 6, 2016
Jan 6, 2016
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December 2015
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Dec 18, 2015
Artist-in-residence: mobile and mothership
Dec 18, 2015
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Dec 15, 2015
Artist-in-residence: Eating the zoogleal mat
Dec 15, 2015
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Dec 8, 2015
Calibrating Flavour part 2: formulae for deliciousness
Dec 8, 2015
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Dec 1, 2015
Artist-in-residence: Nukazuke pathways
Dec 1, 2015
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November 2015
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Nov 24, 2015
Nov 24, 2015
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Nov 20, 2015
Tempe part 1: traditional fermentation, fungal trials, and regional seeds
Nov 20, 2015
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Nov 13, 2015
Nov 13, 2015
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Nov 6, 2015
Nov 6, 2015
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October 2015
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Oct 31, 2015
Oct 31, 2015
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Oct 26, 2015
Symposium: The Science of Taste
Oct 26, 2015
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Oct 24, 2015
Calibrating Flavour part I: measuring the senses in a fast-paced world
Oct 24, 2015
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Oct 15, 2015
Oct 15, 2015
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Oct 12, 2015
Oct 12, 2015
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Oct 7, 2015
Oct 7, 2015
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September 2015
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Sep 29, 2015
Sep 29, 2015
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Sep 24, 2015
Sep 24, 2015
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Sep 16, 2015
Sep 16, 2015
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Sep 4, 2015
Sep 4, 2015
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Sep 2, 2015
Sep 2, 2015
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August 2015
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Aug 13, 2015
Nixtamalisation: the secret of the tortilla
Aug 13, 2015
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Aug 11, 2015
Aug 11, 2015
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Aug 6, 2015
Aug 6, 2015
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Aug 3, 2015
Aug 3, 2015
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July 2015
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Jul 31, 2015
Jul 31, 2015
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June 2015
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Jun 15, 2015
Jun 15, 2015
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Jun 4, 2015
Jun 4, 2015
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May 2015
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May 18, 2015
May 18, 2015
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March 2015
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Mar 2, 2015
Mar 2, 2015
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January 2015
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Jan 19, 2015
Jan 19, 2015
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December 2014
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Dec 24, 2014
Salone del Gusto – the trials and tribulations of Novel Foods
Dec 24, 2014
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October 2014
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Oct 28, 2014
Oct 28, 2014
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July 2014
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Jul 14, 2014
Jul 14, 2014
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June 2014
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Jun 18, 2014
Jun 18, 2014
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Jun 2, 2014
Jun 2, 2014
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May 2014
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May 22, 2014
May 22, 2014
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May 14, 2014
May 14, 2014
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April 2014
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Apr 22, 2014
Apr 22, 2014
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Apr 10, 2014
Apr 10, 2014
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March 2014
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Mar 22, 2014
Vinegar Science pt. 5: Recipes
Mar 22, 2014
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Mar 12, 2014
Mar 12, 2014
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February 2014
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Feb 19, 2014
Vinegar Science pt. 4: Slow Malt Vinegars with Nordic Flavours
Feb 19, 2014
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Feb 4, 2014
A side of bee larva with your afternoon coffee?
Feb 4, 2014
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January 2014
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Jan 22, 2014
Jan 22, 2014
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Jan 15, 2014
Vinegar Science pt. 3: Sensory Analysis
Jan 15, 2014
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Jan 7, 2014
Jan 7, 2014
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December 2013
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Dec 25, 2013
Dec 25, 2013
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Dec 24, 2013
Dec 24, 2013
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Dec 23, 2013
Dec 23, 2013
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Dec 20, 2013
Vinegar Science pt. 2: Seasonal Summer Vinegars – A Rapid Approach
Dec 20, 2013
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Dec 15, 2013
Vinegar Science pt. 1: On Flavour & Vinegar as a Process
Dec 15, 2013
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November 2013
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Nov 12, 2013
Nov 12, 2013
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Nov 5, 2013
Wood for food: a primer on pyrolysis
Nov 5, 2013
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October 2013
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Oct 30, 2013
Bog butter: a gastronomic perspective
Oct 30, 2013
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Oct 25, 2013
Oct 25, 2013
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Oct 23, 2013
Oct 23, 2013
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Oct 3, 2013
Oct 3, 2013
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September 2013
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Sep 5, 2013
Sep 5, 2013
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August 2013
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Aug 20, 2013
Aug 20, 2013
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July 2013
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Jul 18, 2013
Cebiche / Ceviche / Sebiche / Seviche
Jul 18, 2013
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Jul 11, 2013
Jul 11, 2013
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Jul 5, 2013
Jul 5, 2013
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Jul 1, 2013
Birch SAP – a seasonally active pulse
Jul 1, 2013
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June 2013
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Jun 28, 2013
Jun 28, 2013
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Jun 24, 2013
Jun 24, 2013
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Jun 20, 2013
A Physiology of Taste: a podcast
Jun 20, 2013
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Jun 13, 2013
Bushifying away the boar taint pt. 2
Jun 13, 2013
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May 2013
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May 27, 2013
May 27, 2013
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May 23, 2013
May 23, 2013
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May 16, 2013
May 16, 2013
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May 15, 2013
May 15, 2013
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May 7, 2013
On Lactic Acid Fermentation. A podcast.
May 7, 2013
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February 2013
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Feb 27, 2013
Feb 27, 2013
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Feb 13, 2013
Bushifying away the Boar Taint
Feb 13, 2013
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Feb 7, 2013
Kombucha: a tasty Symbiotic Culture of Bacteria and Yeasts
Feb 7, 2013
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January 2013
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Jan 25, 2013
Jan 25, 2013
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Jan 23, 2013
Jan 23, 2013
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Jan 21, 2013
Jan 21, 2013
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Jan 14, 2013
‘Nordic Food Culture’ in Anthropology of Food
Jan 14, 2013
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Jan 10, 2013
Jan 10, 2013
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December 2012
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Dec 24, 2012
Dec 24, 2012
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Dec 20, 2012
The real reason we remove drone brood
Dec 20, 2012
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Dec 17, 2012
Dec 17, 2012
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Dec 11, 2012
Dec 11, 2012
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Dec 6, 2012
Dec 6, 2012
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November 2012
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Nov 27, 2012
Nov 27, 2012
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Nov 8, 2012
Nov 8, 2012
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October 2012
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Oct 22, 2012
Oct 22, 2012
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Oct 18, 2012
Oct 18, 2012
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Oct 15, 2012
Oct 15, 2012
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Oct 12, 2012
Oct 12, 2012
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September 2012
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Sep 12, 2012
Video of our presentation at MAD 2: Delineating the Edible and Inedible
Sep 12, 2012
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Sep 11, 2012
Sep 11, 2012
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Sep 11, 2012
Guidelines for Sustainable Foraging
Sep 11, 2012
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Sep 11, 2012
Wild Edible Plants – an Overview
Sep 11, 2012
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August 2012
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July 2012
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Jul 23, 2012
MAD 2: finding the deliciousness of insects
Jul 23, 2012
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Jul 17, 2012
Jul 17, 2012
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June 2012
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Jun 6, 2012
Søl Ice-cream hits the streets of Copenhagen
Jun 6, 2012
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May 2012
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May 22, 2012
May 22, 2012
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May 11, 2012
Noma and Nordic Food Lab at UCLA’s Science and Food lecture series
May 11, 2012
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April 2012
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Apr 5, 2012
Seaweeds for Umami Flavor in the New Nordic Cuisine
Apr 5, 2012
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March 2012
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Mar 31, 2012
Mar 31, 2012
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Mar 29, 2012
Mar 29, 2012
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Mar 28, 2012
Vinegar: From the Orleans Method to Food Lab Experiments
Mar 28, 2012
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Mar 27, 2012
Mar 27, 2012
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Mar 26, 2012
Mar 26, 2012
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Mar 25, 2012
Fermentation : Traditional Biotechnology
Mar 25, 2012
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Mar 24, 2012
Practical Guide to Yeast Extraction
Mar 24, 2012
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Mar 23, 2012
Mar 23, 2012
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Mar 22, 2012
Umami Arising from Salt Rich Fermentations
Mar 22, 2012
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Mar 21, 2012
Mar 21, 2012
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Mar 20, 2012
Mar 20, 2012
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Mar 19, 2012
Mar 19, 2012
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Mar 18, 2012
Mar 18, 2012
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Mar 17, 2012
Mar 17, 2012
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Mar 16, 2012
Mar 16, 2012
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Mar 15, 2012
Mar 15, 2012
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Mar 12, 2012
Sprechen sie Deutsch? Nordic Food Lab in Die Zeit
Mar 12, 2012
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February 2012
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Feb 10, 2012
Feb 10, 2012
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January 2012
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Jan 24, 2012
Jan 24, 2012
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December 2011
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Dec 13, 2011
Dec 13, 2011
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November 2011
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Nov 1, 2011
Chicken Ballotine in Salt Crust
Nov 1, 2011
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October 2011
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Oct 29, 2011
Oct 29, 2011
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Oct 26, 2011
Oct 26, 2011
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Oct 13, 2011
Oct 13, 2011
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Oct 12, 2011
Oct 12, 2011
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Oct 11, 2011
Oct 11, 2011
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Oct 11, 2011
Oct 11, 2011
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Oct 11, 2011
Fruit Vinegars – Taste and Time
Oct 11, 2011
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Oct 11, 2011
Oct 11, 2011
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Oct 11, 2011
Oct 11, 2011
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Oct 11, 2011
Oct 11, 2011
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Oct 10, 2011
Oct 10, 2011
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September 2011
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Sep 29, 2011
Sep 29, 2011
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Sep 28, 2011
Sep 28, 2011
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May 2011
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May 20, 2011
May 20, 2011
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May 20, 2011
May 20, 2011
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May 11, 2011
May 11, 2011
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May 10, 2011
May 10, 2011
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May 10, 2011
May 10, 2011
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May 10, 2011
May 10, 2011
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April 2011
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Apr 20, 2011
Apr 20, 2011
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February 2011
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Feb 8, 2011
Feb 8, 2011
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November 2010
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Nov 9, 2010
Nov 9, 2010
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October 2010
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Oct 22, 2010
Oct 22, 2010
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September 2010
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Sep 22, 2010
Sep 22, 2010
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August 2010
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Aug 25, 2010
Aug 25, 2010
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Aug 25, 2010
Aug 25, 2010
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Aug 20, 2010
Aug 20, 2010
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June 2010
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Jun 30, 2010
Jun 30, 2010
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February 2010
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Feb 15, 2010
Feb 15, 2010
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Nordic Food Lab Archive 
Michael Bom Frost
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Michael Bom Frost
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Michael Bom Frost
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Michael Bom Frost
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Michael Bom Frost
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Michael Bom Frost
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