About the blog

You might expect this blog to be about food chemistry. I did. But soon after I started it, I realized I’d like the freedom to write about different topics. I felt hampered by the blog title I’d chosen. I thought, maybe instead of topics that are FOOD and CHEM, I could also blog about topics that are FOOD or CHEM.

And then I thought, or maybe the topics could be classified as FOOD and/or CHEM and/or BLOG, i.e., whatever I want.

I’m still finding my voice and my topics, but I’m trying to produce a blog that I enjoy. I hope you’ll want to follow it, but if you don’t, that’s okay with me.

About the author

I always hated lab work. What I like most about chemistry is explaining topics using accessible language and images. I originally started this blog as a place to share food-related topics that I look into. I hope to continue to do that as well as to write about other stuff.

My interest in food chemistry began with my first job after grad school: bread baker. Wondering about the chemistry of the dough led me back to the university libraries. I began teaching bread classes, and the students wanted to know about yeast and fermentation and gluten. Eventually I compiled what I’d learned both about the science of dough and about bread-making into a book: Bread Science.

I’m not comfortable in the role of “expert.” Maybe this is because I lack confidence, or maybe it is because I don’t know everything. I have to look up most of the answers to questions I get about bread, and I haven’t kept up with the latest research. (Sometimes I feel guilty about this, but then I tell myself not to: I’ve moved on! Right now I’m writing stories about my cross-country bike trip, pirates, and a comedic dystopian future.) I often wonder what I have to contribute. But I decided to publish this blog anyway, even if it generates more questions than it answers…. That’s the start of a good discussion.

You can read more about me and my other work on my website: http://emilybuehler.com/.