[Tastebridge] Food at the molecular level

Glen Jarvis glen at glenjarvis.com
Sun Dec 16 17:35:56 UTC 2012


Oh, and more fun from recommendation engines (food science books):

* http://www.thinkgeek.com/product/e7b6/
* http://www.thinkgeek.com/product/b0be/

Cheers,


Glen

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:
>
> 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
>
>


-- 

"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/f58fe76c/attachment-0001.html>


More information about the Tastebridge mailing list