Here are a couple of links that I wanted to get into a bit more detail than I can in the del.icio.us hosted daily links .
Travelistic  is a relatively new site that already has a lot of fun and mostly very professionally done travel related videos. They have a new video by ThirstyTraveler , aka Kevin Brauch from the Discovery Travel Channel program The Thirsty Traveler , about sake . He travels to Kyoto by Shinkansen, samples some sake, and visits a sake distillery. Worth checking out if you're interested in Japan, sake or both.
Khymos.org  is a site about "molecular gastronomy and the science of cooking". The author is Martin Lersch, a PhD student in organometallic chemistry in Oslo, Norway. He has a blog  where he tracks the latest news on molecular gastronomy, as well as recipes, a supplier list , book lists and more.
Watching the video and reading the site made me think how similar food manufacturing processes in 'factory' type situations, as with the distillery, are to haute cuisine "molecular gastronomy". Both are approaching food creation from a scientific, specifically a chemistry, point of view. As Martin says on his site, "food is chemistry". It's an approach I never really considered much until recently. Maybe I'll become a molecular gastronomist in part after all. Let me get my Dyson vacuum cleaner  out... :P