Erik Cyrus Fooladi

A Pinch of Culinary Science - Boiling an Egg Inside Out and Other Kitchen Tales [ISBN 978-1-138-61130-6] 242s.
Published 2019 by Erik Cyrus Fooladi, Anu Hopia
Publisher: CRC Press

Kjemi på kjøkkenet - Om hvorfor kaka faller sammen og andre kjøkkenhistorier [ISBN 9788282821575] 207s.
Published 2017 by Anu Hopia, Erik Cyrus Fooladi
Publisher: Humanist Forlag

Exploring the senses of taste with young children: Multisensory discoveries of food
Published 2024 by Jennifer Coe, Lorenzo Manera, Erik Cyrus Fooladi

Food in science, science in food – Interdisciplinarity in science/chemistry and home economics lower secondary curricula across three countries
Published 2023 by Erik Cyrus Fooladi, Maiju Tuomisto, Janni Haapaniemi

Økologisk berekraft formidla til barn og unge – ein innhaldsanalyse av nyheitsmagasinet Supernytt
Published 2022 by Kristian Fuglseth, Erik Cyrus Fooladi

Flere ting på en gang? Pluralisme i lydlig erfaring og utøvelse
Published 2022 by Erik Cyrus Fooladi, Andreas Barth

Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices
Published 2022 by Erik Cyrus Fooladi, Anu Hopia

Between Education and Opinion-Making - Dialogue between Didactic/Didaktik Models from Science Education and Science Communication in the Times of a Pandemic
Published 2020 by Erik Cyrus Fooladi

Taste as Science, Aesthetic Experience and Inquiry
Published 2020 by Erik Cyrus Fooladi

Inquiry as a context-based practice – a case study of pre-service teachers’ beliefs and implementation of inquiry in context-based science teaching
Published 2019 by Jaana Herranen, Päivi Kousa, Erik Cyrus Fooladi, Maija Aksela

Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences
Published 2019 by Erik Cyrus Fooladi, Anu Hopia, Daniel Lasa, Juan-Carlos Arboleya

Close neighbours, different interests? Comparing three Nordic Home Economics curricula
Published 2017 by Maiju Tuomisto, Janni Haapaniemi, Erik Cyrus Fooladi

Culinary precisions as a platform for interdisciplinary dialogue
Published 2013 by Erik Cyrus Fooladi, Anu Hopia

Mechanism for C-H bond activation in ethylene in the gas phase vs. in solution - vinylic or agostic? Revisiting the case of protonated Cp*Rh(C2H4)(2)
Published 2010 by Erik Fooladi, Andreas Krapp, Osamu Sekiguchi, Mats Tilset, Einar Uggerud

Praktiske og erfaringsbaserte arbeids- og vurderingsformer i NSM
Published 2004 by Erik Fooladi

Synthesis and characterization of half-sandwich N-heterocyclic carbene complexes of cobalt and rhodium
Published 2004 by Erik Cyrus Fooladi, Bjørn Dalhus, Mats Tilset

Kva er utforsking? Utvikling av eit masteremne for barnehagelærarar
Published 2024 by Leif Bjørn Skorpen, Erik Cyrus Fooladi

Forsking på barn og smak - God morgon Møre og Romsdal
Published 2024 by Erik Cyrus Fooladi

Utforsking i barnehagen
Published 2024 by Erik Cyrus Fooladi, Leif Bjørn Skorpen

Julens kjemi
Published 2023 by Erik Cyrus Fooladi

Utforsking i barnehagar
Published 2023 by Leif Bjørn Skorpen, Erik Cyrus Fooladi

Interdisciplinarity in science and home economics curricula across three Nordic countries
Published 2023 by Erik Cyrus Fooladi

Norte y Sør: Olfactory art installations in Eidsfoss, Norway
Published 2023 by Erik Cyrus Fooladi, Bruno Mesz, Andreas Barth, Maria Zegna

Med smak som måleinstrument - Tverrfaglighet, sanseerfaringer og utforsking på kjøkkenet
Published 2023 by Erik Cyrus Fooladi

Norsk matkultur for internasjonale studentar
Published 2023 by Kari Ryslett, Erik Cyrus Fooladi

Study Norwegian Food Culture
Published 2023 by Kari Ryslett, Erik Cyrus Fooladi

Norte y sør - Multisanselige installasjoner og performance
Published 2023 by Erik Cyrus Fooladi, Andreas Barth, Maria Zegna, Bruno Mesz

Frå låge søkartal - via ekstern evaluering - til nye studium og gode søkartal. Studietilboda i Matkultur og helse.
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Mat i vinden! Rekordopptak for Mat og helse
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Undervisningkjøkkenet på Kaarstad gjennom 100 år
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Matkultur på Haualeite
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

TTI as a tool for supervising teacher students
Published 2022 by Elisabeth Innselset, Bjørnar Sæterås, Kari Aslaug Hasle, Stine M. Ekornes, Erik Cyrus Fooladi

Seminar for lærarar: Utforsking, tverrfaglegheit og berekraft i praksis
Published 2022 by Mia Scott-Dahl, Beate Krøvel Humberset, Oda Heidi Bolstad, Erik Cyrus Fooladi

Matkultur på Volda bygdetun
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Kritisk tenking.... på kjøkkenet
Published 2022 by Erik Cyrus Fooladi

Kreativitet og skapende læring i en mer praktisk skole, med eksempelet smak
Published 2022 by Eli Kristin Aadland, Erik Cyrus Fooladi

Analyse av studentar si undervisning i PPU
Published 2022 by Bjørnar Sæterås, Elisabeth Innselset, Kari Aslaug Hasle, Erik Cyrus Fooladi, Stine M. Ekornes

Using all the senses in teaching and learning
Published 2022 by Erik Cyrus Fooladi

Visuell akademisk stereotypi av Kierulf-utvalgets ytringsvettregler
Published 2022 by Erik Cyrus Fooladi

Vidareutdanninga Matkultur (30 stp)
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Matkultur - trendy vidareutdanning
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Vidareutdanning i Mat og helse 1 (30 stp)
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Skreddarsydd vidareutdanning for lærarar
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Estetiske perspektiver på smak i mat og helse
Published 2022 by Erik Cyrus Fooladi

Forsker på grøt
Published 2022 by Erik Cyrus Fooladi

Berekraft formidla til barn og unge gjennom TV – Ei analyse av økologisk berekraft i Supernytt
Published 2021 by Kristian Fuglseth, Erik Cyrus Fooladi

Årets matblogg ved HVO
Published 2021 by Kari Ryslett, Erik Cyrus Fooladi

Smaken er som baken, eller? Om smak i praktisk, utforskende og tverrfaglig undervisning
Published 2021 by Erik Cyrus Fooladi, Mia Scott-Dahl

Disciplinary Encounters in Flavour and Music - A case study of interdisciplinarity in music and science by way of flavour and composition in upper secondary education
Published 2021 by Erik Cyrus Fooladi

Samle og bearbeide data - Hvor flytende er ulike matoljer?
Published 2021 by Erik Cyrus Fooladi, Kirsten Fiskum

Teaching Argumentation and Inquiry through Culinary Claims
Published 2021 by Erik Cyrus Fooladi

«Forsker hjelper vitensenteret ved Atlanterhavsparken»
Published 2021 by Erik Cyrus Fooladi

Teaching Argumentation and Inquiry through Culinary Claims
Published 2021 by Erik Cyrus Fooladi

Editorial: Special Issue “Promoting STEAM in Education”
Published 2021 by Jaana Herranen, Erik Cyrus Fooladi, Marina Milner-Bolotin

– Samtaler om mat trenger ikke nødvendigvis handle om hva som er godt og vondt eller sunt og usunt
Published 2021 by Erik Cyrus Fooladi

Snakk om mat! Smak som inngang til sanselighet, utforsking og estetiske erfaringer
Published 2021 by Erik Cyrus Fooladi

Smak som kroppslig sans, utforsking og estetisk erfaring
Published 2020 by Erik Cyrus Fooladi

Tverrfaglig arbeid og STEAM i skolen
Published 2020 by Erik Cyrus Fooladi

Can science make a difference when music education is the main goal?
Published 2020 by Erik Cyrus Fooladi, Siv Kristin Aurdal

Putting sense experiences at the front in STEAM-oriented inquiry
Published 2020 by Erik Cyrus Fooladi

Kan smak måles?
Published 2020 by Erik Cyrus Fooladi

En fysiker, en kjemiker og en religionshistoriker går inn på et kjøkken…
Published 2020 by Erik Cyrus Fooladi

Trenger norske elever eksamen i enda flere fag?
Published 2020 by Erik Cyrus Fooladi

Åpne matvitenskapelige verksteder for formidling av forskning og naturvitenskapelige tenke-/arbeidsmåter
Published 2019 by Erik Cyrus Fooladi

Performance snapshots from multisensory activities for children and youth in kindergarten and school (multisensory performance)
Published 2019 by Erik Cyrus Fooladi, Andreas Barth

Taste as inquiry and aesthetic experience in science and transdisciplinary education
Published 2019 by Erik Cyrus Fooladi

Deltaker i panelsamtale om dybdelæring, tverrfaglighet og fagfornyelsen
Published 2019 by Erik Cyrus Fooladi

Taste in Science and Transdisciplinary Education
Published 2019 by Erik Cyrus Fooladi

Deltakelse i programmet Praktisk info med Jon Almaas
Published 2019 by Erik Cyrus Fooladi

God kjemi på kjøkkenet? Mat og helse med ei klype tverrfaglighet
Published 2019 by Erik Cyrus Fooladi

Vitenskap på kjøkkenet - Om kaker som (ikke) faller sammen og egg som kokes fra innsida og ut
Published 2018 by Erik Cyrus Fooladi

Context as social circumstance and some implications thereof. Short contribution in roundtable: Science and Technology Education in response to global, socio-environmental challenges.
Published 2018 by Erik Cyrus Fooladi

“The porridge music experiment” - Using all five senses in the intersection between scientific and aesthetic practices. In the symposium: "STEAM (STEM+Arts): A collective inquiry into potential and limitations of ‘A’ as aesthetics and art-forms in science and technology education vis-à-vis a sustainable future".
Published 2018 by Erik Cyrus Fooladi

Kontekstbasert kjemiundervisning med sansene som måleinstrument
Published 2018 by Erik Cyrus Fooladi

Exploring chemistry teachers' perspectives on questioning and providing a new way of analyzing teacher questions in science classrooms [ISBN 978-82-308-3839-6] 245s.
Published 2018 by Festo Kayima, Matthias Gregor Stadler, Erik Cyrus Fooladi

Radiointervju i programmet Jacobsen på NRK P1+
Published 2017 by Erik Cyrus Fooladi

Kommunikasjon på tvers - Å samarbeide med flinke folk som ikke har snøring på naturfag
Published 2017 by Erik Cyrus Fooladi

Round table: Discussion about the interaction Science and Gastronomy
Published 2017 by Erik Cyrus Fooladi

Smaken er som baken: den kan måles. Om sanseopplevelser i utforsking og argumentasjon
Published 2017 by Erik Cyrus Fooladi

Kjemi på kjøkkenet - boklansering
Published 2017 by Erik Cyrus Fooladi

"Aesthetic" and "analytic" in concert - combining multisensory experience and inquiry
Published 2017 by Erik Cyrus Fooladi

Does school science provide answers to “everyday life” questions? Student choices of information sources in open-ended inquiry
Published 2017 by Erik Cyrus Fooladi

Lesing av fagtekster i naturfag: Er naturfaglige tekster annerledes enn andre tekster?
Published 2017 by Erik Cyrus Fooladi

Studentar sette smaksløkane i sving.
Published 2016 by Kari Ryslett, Erik Cyrus Fooladi, Ammar E. Ali Hassan

Halvsannhet + halvsannhet ≠ helt riktig
Published 2016 by Erik Cyrus Fooladi

Close neighbours but different interests? A comparison of Home Economics curricula from three Nordic countries
Published 2016 by Maiju Tuomisto, Janni Vanhanen, Erik Cyrus Fooladi, Maija Aksela

Linking Home Economics and Science Curricula in Three Nordic Countries - Possibilities for Integration and Dialogue
Published 2016 by Erik Cyrus Fooladi, Janni Vanhanen, Maiju Tuomisto, Maija Aksela

Kvalitet i opplæring i mat og helse - data fra klasseromsforskning
Published 2016 by Eli Kristin Aadland, Hege Wergedahl, Erik Cyrus Fooladi, Kari Ryslett

Context-based chemistry teaching
Published 2015 by Erik Cyrus Fooladi

The porridge feud – who was right in 19th century Norway?
Published 2015 by Anu Hopia, Erik Cyrus Fooladi

What is molecular gastronomy? And can it be used in high-quality science communication?
Published 2015 by Erik Cyrus Fooladi

Søt musikk og sure toner, bokstavelig talt? - Om forholdet mellom lyd og smak
Published 2015 by Erik Cyrus Fooladi

Interaktiv multisensorisk performance - Smak og lyd
Published 2015 by Erik Cyrus Fooladi, Anu Hopia

Matvitenskap og matkultur - møte mellom vitenskap og håndverk i en "molekylær gastronomi-workshop".
Published 2015 by Erik Cyrus Fooladi, Anu Hopia

Kontekst-basert undervisning: Hvordan kan vi bruke sanseopplevelser til å lære mer om både naturfag og mat?
Published 2015 by Erik Cyrus Fooladi, Maiju Tuomisto

What is inquiry? - Student teachers’ implementation of inquiry in context-based teaching (revised title)
Published 2015 by Erik Cyrus Fooladi, Jaana Herranen, Päivi Kousa, Maija Aksela

Molecular gastronomy club as informal learning context for scientific and epistemic practices
Published 2015 by Erik Cyrus Fooladi, Maiju Tuomisto, Anu Hopia, Maija Aksela

Walking the epistemic tightrope - Science versus craftsmanship in two science-oriented cookbooks from the 19th and 20th century
Published 2015 by Erik Cyrus Fooladi

Food and cooking as context for science teaching - Taking both science and food seriously
Published 2015 by Erik Cyrus Fooladi

Kokken og kjemikeren: På tur med varme og strøm
Published 2014 by Erik Cyrus Fooladi, Øyvind Johan Andersen

"Scent and sound" - Sensory correspondences in performance and education
Published 2014 by Erik Cyrus Fooladi, Andreas Barth

Culinary claims as entry to the “how we know”s of science in an informal learning environment
Published 2014 by Erik Cyrus Fooladi, Anu Hopia

Blåbærtrio
Published 2014 by Berit Reitan, Erik Cyrus Fooladi, Tobias Håkansson

Grøt kokt på vitenskapelig vis - Mat og naturfag
Published 2014 by Tobias Håkansson, Erik Cyrus Fooladi, Berit Reitan

Kokken og kjemikeren: Glutenfri bakst - en kontekst å lære om mer enn bare intoleranser
Published 2014 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Scent & Sound performance
Published 2014 by Erik Cyrus Fooladi, Andreas Barth, Bruno Mesz

"Scent and sound" - Sensory correspondences in performance and education
Published 2014 by Erik Cyrus Fooladi, Andreas Barth

Rydd opp, Torbjørn Røe Isaksen!
Published 2014 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Matkultur på Volda bygdetun
Published 2013 by Kari Ryslett, Erik Cyrus Fooladi

Kitchen stories - Matpåstander, utforsking og argumentasjon
Published 2013 by Erik Cyrus Fooladi

“Kitchen stories”: Argumentation and inquiry in the context of food and cooking
Published 2013 by Erik Cyrus Fooladi

Food, science and society - Culinary claims as context for interdisciplinary learning and collaboration
Published 2013 by Erik Cyrus Fooladi, Anu Hopia

Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio
Published 2013 by Linnea Töyrylä, Maija Aksela, Anu Hopia, Erik Cyrus Fooladi

Rose water distillation
Published 2013 by Milja Helenius, Maija Aksela, Anu Hopia, Erik Cyrus Fooladi

Cooking as “epistemic tightrope walking” - Science versus craftsmanship in selected contemporary- and 19th century literature
Published 2013 by Erik Cyrus Fooladi

The Scent and sound project – Developing musical performance that plays more strings than those of the eyes and ears only
Published 2013 by Erik Cyrus Fooladi

Å lære naturvitenskap gjennom å leke med maten
Published 2013 by Erik Cyrus Fooladi

Matpåstander og utforsking - Vitenskap og tradisjon
Published 2013 by Erik Cyrus Fooladi

Kokken og kjemikeren: Et unikt fag med kunnskapsmessig splittet personlighet?
Published 2013 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Lær med mat, smak med nesa - Smaksutvikling gjennom opplevelser og aktiviteter med smak og lukt
Published 2013 by Erik Cyrus Fooladi

Kokken og kjemikeren spør hverandre
Published 2012 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Redaktørens spalte
Published 2012 by Erik Cyrus Fooladi

Filosofering ved kjøkkenbenken - refleksjoner over oppvask i tre ulike fagkulturer
Published 2012 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Mat som innfallsvinkel til naturfag; tar vi maten på alvor?
Published 2012 by Erik Cyrus Fooladi

Prosjekt Kitchen stories - Argumentasjon og utforskning for lærerstudenter gjennom innsamling og analyse av matpåstander
Published 2012 by Erik Cyrus Fooladi

Prøvesmaking del 2 - Blindtest og dobbel blindtest
Published 2012 by Erik Cyrus Fooladi

Prøvesmaking del 1 - Er det forskjell på to ulike prøver? (triangeltest)
Published 2012 by Erik Cyrus Fooladi

Å lage glutenboller; om hvor trådene og boblene i gjærdeigen kommer fra
Published 2012 by Erik Cyrus Fooladi

Food in a prehistoric cooking pit - Heat, history and cooking
Published 2012 by Erik Cyrus Fooladi

Molecular gastronomy in science- and cross-curricular education: The case of "Kitchen stories"
Published 2012 by Erik Cyrus Fooladi

Mat som innfallsvinkel i kjemi og naturfag
Published 2012 by Erik Fooladi

"Troll cream" and other mixtures - Do we need to know about dispersions?
Published 2011 by Erik Fooladi

Fagtekster og undervisningsopplegg utviklet for Geitmyra matkultursenter for barn
Published 2011 by Erik Fooladi

Food in Science and Science in Food
Published 2011 by Erik Fooladi

Kjemikaren – frå trollmann til forskar
Published 2011 by Erik Fooladi, Øystein Foss

Innslag om mirakelfrukt og den fysiologiske virkningen av proteinet miraculin
Published 2011 by Schrödingers katt NRK, Erik Fooladi

Hvor små er atomer og molekyler? – Om å bruke et interaktivt verktøy om tierpotenser for å visualisere de aller minste tingene
Published 2011 by Erik Fooladi, Ingebjørg Ellingsen

«Lett» og «light» – hva betyr egentlig det?
Published 2011 by Erik Fooladi, Ingebjørg Ellingsen

Lesing av fagtekster i naturfag : er naturfaglige tekster annerledes enn andre tekster? 35s.
Published 2010 by Erik Fooladi

Sjokolade er ein dispersjon
Published 2010 by Erik Fooladi

Matkultur for små og store
Published 2010 by Heidi Brunstad-Øyehaug, Erik Fooladi

"Kitchen stories" - Assertions about food and cooking as a framework for teaching argumentation and inquiry
Published 2010 by Erik Fooladi

"Kitchen stories" - Assertions about food and cooking as a framework for teaching argumentation and inquiry
Published 2010 by Erik Fooladi

Matkultur for små og store
Published 2009 by Heidi Brunstad-Øyehaug, Erik Fooladi

Mat i kokegrop
Published 2009 by Erik Fooladi

Kan man lære naturfag gjennom å leke med maten?
Published 2009 by Erik Fooladi

Julekakekjemi, ...og litt fysikk
Published 2009 by Erik Fooladi

Perfekte egg til påskefrokosten (internettartikkel)
Published 2009 by Erik Fooladi

Gjær i flaske
Published 2009 by Erik Fooladi

Å tolke en gammel oppskrift på hermetikk
Published 2009 by Erik Fooladi

Middagstilbehør kan være en varm potet
Published 2009 by Erik Fooladi

Group 9 half-sandwich compounds – synthesis, structure and reactivity
Published 2008 by Erik Cyrus Fooladi, Mats Tilset

Matkultur for små og store
Published 2008 by Heidi Brunstad-Øyehaug, Erik Fooladi

Group 9 Half-Sandwich Compounds - Synthesis, Structure and Reactivity 134s.
Published 2008 by Erik Fooladi
Publisher: Unipub forlag

Matkultur for små og store
Published 2007 by Heidi Brunstad-Øyehaug, Erik Fooladi

Matkultur for små og store
Published 2006 by Heidi Brunstad-Øyehaug, Erik Fooladi

Nakne egg
Published 2006 by Erik Fooladi

Å fange luft med egg - Om trollkrem, skum og proteiner
Published 2005 by Erik Fooladi

Matkultur for små og store
Published 2004 by Heidi Brunstad, Erik Fooladi

Mat, kultur og konservering : en naturfaglærer lurer seg inn bakdøra
Published 2004 by Erik Fooladi

Høna eller egget? - og ting vi kan gjøre med et egg utover å spise det
Published 2004 by Erik Fooladi

Erfaringsbasert læring i faget natur, samfunn og miljø i allmennlærerutdannelsen - IKT som mediator og katalysator forpraktisk og eksperimentelt basert undervisning i praksisfeltet
Published 2004 by Erik Fooladi

NSM i PLUTO - status våren 2003
Published 2003 by Erik Fooladi

Hva er konservering og hvorfor må vi konservere?
Published 2003 by Erik Fooladi

Ethene Oligomerisation in Various Reaction Media
Published 2003 by Erik Fooladi, Inge Aleksander Bruheim, Osamu Sekiguchi, Mats Tilset, Tyge Greibrokk, Einar Uggerud

Superstreng 34 - med molekylærgastronom Erik Fooladi Superstreng på Kanal 24
Published 2002 by Erik Fooladi

Natur, samfunn og miljø i PLUTO ved Høgskulen i Volda - Midtveisrapport høsten 2002 10s.
Published 2002 by Erik Fooladi

Månedlig innslag i "Matspalten" i Sunnmørsposten
Published 2001 by Erik Fooladi

Matnyttig tradisjonslæring
Published 2000 by Erik Fooladi

Alkoholen forsvinner ikke
Published 1999 by Erik Fooladi

Haustdag på bygdetunet Mattradisjonar og -kultur i sentrum
Published 1999 by Erik Fooladi

Nytt matstudium ved høgskulen
Published 1999 by Erik Fooladi, Heidi Brunstad