[Tastebridge] Food at the molecular level
glen at glenjarvis.com
Sun Dec 16 17:35:56 UTC 2012
Oh, and more fun from recommendation engines (food science books):
On Sun, Dec 16, 2012 at 9:30 AM, Glen Jarvis <glen at glenjarvis.com> wrote:
> Trolling ThinkGeek as I do, I ran into this product:
> 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:
> These concepts feel so 'taste bridgy" and fun...
> "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
"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
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