[Tastebridge] Tastebridge Digest, Vol 31, Issue 1
algoldor at yahoo.com
Tue Feb 12 04:30:20 UTC 2013
Nice reading another book added to the list :-)
Frantisek Algoldor Apfelbeck
biotechnologist&kvasir and hacker
"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
--- On Sun, 2/10/13, tastebridge-request at lists.noisebridge.net <tastebridge-request at lists.noisebridge.net> wrote:
From: tastebridge-request at lists.noisebridge.net <tastebridge-request at lists.noisebridge.net>
Subject: Tastebridge Digest, Vol 31, Issue 1
To: tastebridge at lists.noisebridge.net
Date: Sunday, February 10, 2013, 4:00 AM
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1. Re: [Noisebridge-discuss] Food at the molecular level
Date: Mon, 17 Dec 2012 22:00:51 -0800
From: Ari Lacenski <alacenski at gmail.com>
To: John Adams <jna at retina.net>
Cc: Tastebridge <tastebridge at lists.noisebridge.net>, NoiseBridge
Discuss <noisebridge-discuss at lists.noisebridge.net>
Subject: Re: [Tastebridge] [Noisebridge-discuss] Food at the molecular
<CA+=Z=279diQWYeitAo_f-zOziZrurfG8hPddg6pKNuQW66vsDw at mail.gmail.com>
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Also super excellent:
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.
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...
> 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
>> 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
> Noisebridge-discuss mailing list
> Noisebridge-discuss at lists.noisebridge.net
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End of Tastebridge Digest, Vol 31, Issue 1
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