Uwe Bunz talks about what he cooks in the lab and at home, and shares his favorite aromatic dish, Oxtail with Fennel
What’s Cooking in Chemistry: Uwe Bunz
What’s Cooking in Chemistry: Hiroshi Shinokubo
Hiroshi Shinokubo talks about what he cooks in the lab and at home, with a special recipe for Sweet and Tender Stewed Pork
What’s Cooking in Chemistry: Michael M. Haley
Michael M. Haley talks about what he cooks in the lab and at home, with his favorite recipe from Oregon: Lamb Ragout
What’s Cooking in Chemistry: Gerhard Hilt
Gerhard Hilt talks about what he cooks in the lab and at home, about Noyoris laboratory and very special mushrooms with cannelloni
What’s Cooking in Chemistry: Uli Kazmaier
Uli Kazmaier talks about what he cooks in the lab and at home, with a special recipe created exclusively for ChemistryViews
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About Us
ChemistryViews is the online science magazine of Chemistry Europe, an organization of 16 European chemical societies. It informs about what is happening in the global chemistry community and has a...
ChemistryViews Wishes Happy Easter
A bit of reading and guessing material for the Easter holidays and experiments that can easily be done in the kitchen with children
Why Do Turkeys Have White and Dark Meat?
What's the difference between breast and drumstick in your thanksgiving roast?
Searching for Xmas Presents?
Editors recommend Christmas presents with a scientific flavor ...
Nobel Prize in Chemistry
The Nobel Prize in Chemistry for 2010 was awarded to Wiley author Prof. Ei-ichi Negishi along with Richard Heck and Akira Suzuki