Talk:CH391L/S13/Molecular Gastronomy

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*'''[[User:Kevin Baldridge|Kevin Baldridge]] 16:43, 22 April 2013 (EDT)''':Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first
*'''[[User:Kevin Baldridge|Kevin Baldridge]] 16:43, 22 April 2013 (EDT)''':Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first
*'''[[User:Kevin Baldridge|Kevin Baldridge]] 17:00, 22 April 2013 (EDT)''':beat foam should be beEt foam
*'''[[User:Kevin Baldridge|Kevin Baldridge]] 17:00, 22 April 2013 (EDT)''':beat foam should be beEt foam
 +
**'''[[User:Catherine I. Mortensen|Catherine I. Mortensen]] 14:33, 26 April 2013 (EDT)''': Wow so many typos Thank You!!! Fixed.
*'''[[User:Dwight Tyler Fields|Dwight Tyler Fields]] 17:35, 22 April 2013 (EDT)''': The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
*'''[[User:Dwight Tyler Fields|Dwight Tyler Fields]] 17:35, 22 April 2013 (EDT)''': The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Please fix your cites in the text so that they properly link to what they cite and so that the bibliography will be automatically updated if you add more references.
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Please fix your cites in the text so that they properly link to what they cite and so that the bibliography will be automatically updated if you add more references.
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Is there a review paper on these sweet proteins? -- I hadn't heard of those before.
*'''[[User:Jeffrey E. Barrick|Jeffrey E. Barrick]] 00:20, 24 April 2013 (EDT)''':Is there a review paper on these sweet proteins? -- I hadn't heard of those before.
 +
*'''[[User:Yunle Huang|Yunle Huang]] 18:37, 26 April 2013 (EDT)''':At what point can you consider a technique "molecular gastronomy" versus just using exotic ingredients? It seems that the term is very vague.

Revision as of 17:37, 26 April 2013

  • Kevin Baldridge 16:41, 22 April 2013 (EDT):typo in the introduction or the image caption, one says "Herve This" and the other says "Hert This". I really wish his name was Hurt This...
  • Kevin Baldridge 16:43, 22 April 2013 (EDT):Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first
  • Kevin Baldridge 17:00, 22 April 2013 (EDT):beat foam should be beEt foam
  • Dwight Tyler Fields 17:35, 22 April 2013 (EDT): The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
  • Jeffrey E. Barrick 00:20, 24 April 2013 (EDT):Please fix your cites in the text so that they properly link to what they cite and so that the bibliography will be automatically updated if you add more references.
  • Jeffrey E. Barrick 00:20, 24 April 2013 (EDT):Is there a review paper on these sweet proteins? -- I hadn't heard of those before.
  • Yunle Huang 18:37, 26 April 2013 (EDT):At what point can you consider a technique "molecular gastronomy" versus just using exotic ingredients? It seems that the term is very vague.
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