Molecular gastronomy

A friend hinted of an article (in Finnish), from which I found a link to my favorite journalist-researcher-mad scientist's blog (in Finnish, too bad)!

http://molekyyligastronomia.fi/

This lady, Anu Hopia, used to write for Tiede (science) magazine about chemical reactions in kitchen and her column was my favorite from the beginning. Last year the column was replaced (with another interesting one, about Finnish etymology). My disappointment vanished, as I now know she has a blog, where she has more room to describe molecular gastronomy! Thanks for the hint, Pauliina <3