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Updated on November 29, 2012

ChemEats: A Biochemist's Cooking Perspective

I love to cook. I love to find ingredients in my fridge, and then search for a recipe that will allow me to use all of them. I found myself taking pictures while I was cooking and of the finished product. What is the point of having these photos? Sure, I'm proud of my work, but who is ever going to look at them? Then ChemEats was born.

This is the second blog I have created since the creation of ChemKnits, my knitting perspective. I named ChemKnits because I am a chemist who knits, and ChemEats was named in a similar fashion. (I considered ChemCooks, but my fiance suggested ChemEats and I thought it flowed a bit better.)

Wait no Longer!

On February 7, 2011 I successfully defended my dissertation, and launched ChemEats! I hope you enjoy my new project.

Books based from Food Blogs

From the internet to print. These books are based on the authors' food blogs.

What is cooking if not a form of chemistry?

I look forward to sharing my cooking adventures with you!

What do you think about my new project? - Any tips for writing about food?

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    • ChemKnitsBlog2 profile image

      ChemKnitsBlog2 6 years ago

      @jodijoyous: You're right! I've updated it :)

    • jodijoyous profile image

      jodijoyous 6 years ago from New York

      Very nicely done! It all looks delicious. Maybe put a pasta machine on that bridal registry to save your arms and shoulders. Oh, and time to change your bio. You're Doc Chemkinit now. :-)

    • sukkran trichy profile image

      sukkran trichy 6 years ago from Trichy/Tamil Nadu

      very good one. i like that ravioli it is just like 'kozhukattai' in tamil nadu. but the filling is different. well presented lens.