[Tastebridge] [Noisebridge-discuss] Food at the molecular level

Ari Lacenski alacenski at gmail.com
Tue Dec 18 06:01:12 UTC 2012


Also super excellent:
http://www.powells.com/biblio/1-9780393329421-11
http://www.powells.com/biblio/1-9780231141710-0 <-- by the guy who
more or less invented the discipline

What Einstein Told His Cook, in particular, is sprinkled with strange
recipes that work well, like homemade gravlax.

Ari


On Sun, Dec 16, 2012 at 10:50 AM, John Adams <jna at retina.net> wrote:
> 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.
>
> Start here...
>
> http://en.wikipedia.org/wiki/Ferran_Adri%C3%A0
>
>
> 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
>>
>>
>>
>> _______________________________________________
>> Tastebridge mailing list
>> Tastebridge at lists.noisebridge.net
>> https://www.noisebridge.net/mailman/listinfo/tastebridge
>>
>
>
> _______________________________________________
> Noisebridge-discuss mailing list
> Noisebridge-discuss at lists.noisebridge.net
> https://www.noisebridge.net/mailman/listinfo/noisebridge-discuss
>


More information about the Tastebridge mailing list