[Tastebridge] Food at the molecular level

[Glen Jarvis]

Trolling ThinkGeek as I do, I ran into this product:

http://www.thinkgeek.com/product/e71f/

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.)

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:

https://www.youtube.com/watch?v=YC0zIROhjAs

These concepts feel so 'taste bridgy" and fun...


Cheers,


Glen
-- 

"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."

--Henry David Thoreau
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://www.noisebridge.net/pipermail/tastebridge/attachments/20121216/73f476fb/attachment.html>