Kitchen

I love food. Recipes and notes from my own kitchen, with a few favourites from family and friends.

Food is one of the things I pay attention to: molecular gastronomy, culinary analytics, food systems, and what my friends and I called food hacking. Part of that was an idea I keep returning to, simple food cards as primitives, small food pyramids built from them, and parameterized recipes that nudge eating habits over time.

Marc Powell, a friend who cooked at the Fat Duck, often invited us over for food hacking, and we collaborated on many food projects. Make covered one of his talks in 2006: Food hacking with Marc Powell. While we were building Zero Theorem in Bucharest we mostly worked, with very little time off and a lot of local currency, so we ate our way through the city's molecular gastronomy restaurants and many of its five-star places.

The charts on these pages use Michael Chu's recipe notation from Cooking for Engineers. Laura Norén asked a related question in 2010, Are recipes better as diagrams?, and I love this way of writing a recipe down.

The recipes here are short. Most are mine; one is my father's.