<html><body><div style="color:#000; background-color:#fff; font-family:bookman old style, new york, times, serif;font-size:10pt"><div><span>Very interesting guys, thank you very much for the tips! It is going to be an inspiration for 29c3 and the Food Hacking Base</span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: bookman old style,new york,times,serif; background-color: transparent; font-style: normal;"><br><span></span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: bookman old style,new york,times,serif; background-color: transparent; font-style: normal;"><span>http://events.ccc.de/congress/2012/wiki/Food_Hacking_Base</span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: bookman old style,new york,times,serif; background-color: transparent; font-style: normal;"><br><span></span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: bookman old style,new
york,times,serif; background-color: transparent; font-style: normal;"><span>I hope that some people who are especially interested in this field/style will come and join us because my major are fermentations and I'm already spread quite thin ...</span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: bookman old style,new york,times,serif; background-color: transparent; font-style: normal;"><br><span></span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: bookman old style,new york,times,serif; background-color: transparent; font-style: normal;"><span>Sincerely from Berlin (arrived just yesterday),</span></div><div> </div><div>Frantisek Algoldor Apfelbeck<br><br></div><div>biotechnologist&kvasir and hacker</div><br><br><div>http://www.frantisekapfelbeck.org</div><div><br><br></div><div>"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<br><br> <div style="font-family:
bookman old style, new york, times, serif; font-size: 10pt;"> <div style="font-family: times new roman, new york, times, serif; font-size: 12pt;"> <div dir="ltr"> <font face="Arial" size="2"> <hr size="1"> <b><span style="font-weight:bold;">From:</span></b> John Adams <jna@retina.net><br> <b><span style="font-weight: bold;">To:</span></b> Glen Jarvis <glen@glenjarvis.com> <br><b><span style="font-weight: bold;">Cc:</span></b> Tastebridge <tastebridge@lists.noisebridge.net>; NoiseBridge Discuss <noisebridge-discuss@lists.noisebridge.net> <br> <b><span style="font-weight: bold;">Sent:</span></b> Sunday, December 16, 2012 7:50 PM<br> <b><span style="font-weight: bold;">Subject:</span></b> Re: [Noisebridge-discuss] [Tastebridge] Food at the molecular level<br> </font> </div> <br>
<div id="yiv2088229847">What you're essentially talking about is Molecular Gastronomy / Modernist Cuisine, pioneered by food scientists in the 1950's (think: food coloring) and turned into serious science by Ferran Adria at El Bulli. While El Bulli is long closed, the techniques live on. I've eaten their menu and I can tell you it's truly epic what they were able to achieve. <div>
It's continued today by people like Albert Adria (his son) and Grant Achatz at places like Alinea in Chicago. Wylie Dufresne's WD-50 in NYC is another fine example.<br><div><br></div><div>Nathan Myrhvold put out an outstanding book on this called Modernist Cuisine (http://modernistcuisine.com/) that goes into the history, recipes, and techniques of this sort of food preparation. The book is expensive, but PDFs are floating around on Torrent sites. Find it. </div>
<div><br></div><div><div>Here in SF, you'll see some these techniques at places like Coi and Atelier Crenn. Lots of foams and powers are in their dishes. </div><div><br></div><div>I've eaten at most of these and I suggest you make it out them if you can afford it. </div>
<div><br></div><div>Start here...</div><div><br></div><div>http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0</div></div></div><div class="yiv2088229847gmail_extra"><br><br><div class="yiv2088229847gmail_quote">
On Sun, Dec 16, 2012 at 9:30 AM, Glen Jarvis <span dir="ltr"><<a rel="nofollow" ymailto="mailto:glen@glenjarvis.com" target="_blank" href="mailto:glen@glenjarvis.com">glen@glenjarvis.com</a>></span> wrote:<br><blockquote class="yiv2088229847gmail_quote" style="margin:0 0 0 .8ex;border-left:1px #ccc solid;padding-left:1ex;">
<div>Trolling ThinkGeek as I do, I ran into this product:</div><div><br></div><div>http://www.thinkgeek.com/product/e71f/</div><div><br></div><div>It's a starter kit for taking food and making different things happen through chemical knowledge (like making spaghetti out of tomato soup; fruit juice caviar etc.) </div>
<div><br></div><div>This video is also interesting in similar ways. For example, to make a liquid center inside of an ice cream, they changed the melting point of vinegar, froze it with dry ice, and then inserted into center of vanilla ice cream: </div>
<div><br></div><div><a rel="nofollow" target="_blank" href="https://www.youtube.com/watch?v=YC0zIROhjAs">https://www.youtube.com/watch?v=YC0zIROhjAs</a></div><div><br></div><div>These concepts feel so 'taste bridgy" and fun... </div>
<div><br>
</div><div><br></div><div>Cheers,</div><div><br></div><div><br></div><div>Glen</div><span class="yiv2088229847HOEnZb"><font color="#888888">-- <br>
<div>"Pursue, keep up with, circle round and round your life as a dog does his master's chase. Do what you love. Know your own bone; gnaw at it, bury it, unearth it, and gnaw it still."</div>
<div>--Henry David Thoreau</div><br>
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