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NERDS are typically obsessed with their hobbies and interests. In that sense I am one too. I am obsessed with food. But not just eating it. I am obsessed with every aspect of it: history, science,  physics, chemistry, and engineering! And as an engineer and a scientist, I cannot help but bring my science and sense of wonderment to the table. It’s in my innate nature to investigate food from a scientific standpoint: how various ingredients mix, why proper temperature is necessary, the reactions that create the flavor and the textures. All these questions drive my curiosity and intuition. Join me on my quest for food history, food science and food mechanics!
FROM THE BLOG
Cold foam milk

Cold foam milk

This past summer Starbucks rolled out a new drink, cold foam cold brew coffee. And although cold brew is not new,Read More...

A Tsikoudia Cocktail: Bloddy Mario (Mar-yò)

A Tsikoudia Cocktail: Bloddy Mario (Mar-yò)

One of the most classic cocktails in the history of bar drinks is the Bloody Mary. It is a divineRead More...

The Home Made Bar

The Home Made Bar

A while ago I wrote about an alternative bar set where everyday household items substitute  professional barware. However it did occur toRead More...

The Family Meal: Home Cooking with Ferran Adria

The Family Meal: Home Cooking with Ferran Adria

If you follow the international food scene, probably you have come across the name Ferran Adrià. He is the chef ofRead More...

The Best Bagels in New York: Brooklyn Bagel & Coffee Company

The Best Bagels in New York: Brooklyn Bagel & Coffee Company

Bagels were brought to the United States by immigrant Polish-Jews, and became a thriving business in New York City. It startedRead More...

It's been a while

It's been a while

The last post on this blog (before this one i mean) was posted in March 18th 2015 and it was aRead More...

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Last modified: February 4, 2019 by Georgios Pyrgiotakis