[Tastebridge] Food at the molecular level
jna at retina.net
Sun Dec 16 18:50:51 UTC 2012
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.
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
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.
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.
I've eaten at most of these and I suggest you make it out them if you can
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
> Tastebridge mailing list
> Tastebridge at lists.noisebridge.net
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