In the late 90's I became interested in the connection between food and chemistry. I searched the Internet without finding much information, but I did find some very interesting books in the faculty library, including Harold McGee’s “On Food and Cooking – The Science and Lore of the Kitchen”. In the last couple of years a large number of books have appeared about molecular gastronomy and related subjects. Having found books about the subject, I soon started to give popular science presentations while still at the university. In 2004 I was invited to attend the “International Workshop on Molecular Gastronomy” in Erice, Sicily. This was a great experience and I enjoyed meeting many of the scientists, writers and chefs involved with molcular gastronomy. When I finished my PhD I decided to set up a website (and later also a blog) named Khymos. The material found on this page originally started of as a collection of books and links related to my popular science lectures. I believe the collected information is of interest to anyone interested in molecular gastronomy and the science of food and cooking. In many ways the pages represent what I whould liked to find at the time I became interested in the subject.