[Tastebridge] [Noisebridge-discuss] Food at the molecular level
algoldor at yahoo.com
Tue Dec 18 06:39:55 UTC 2012
Very interesting guys, thank you very much for the tips! It is going to be an inspiration for 29c3 and the Food Hacking Base
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 ...
Sincerely from Berlin (arrived just yesterday),
Frantisek Algoldor Apfelbeck
biotechnologist&kvasir and hacker
"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
From: John Adams <jna at retina.net>
To: Glen Jarvis <glen at glenjarvis.com>
Cc: Tastebridge <tastebridge at lists.noisebridge.net>; NoiseBridge Discuss <noisebridge-discuss at lists.noisebridge.net>
Sent: Sunday, December 16, 2012 7:50 PM
Subject: Re: [Noisebridge-discuss] [Tastebridge] Food at the molecular level
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 fine example.
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 afford it.
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
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