Still Waiting for My Food Pills: Science in the Kitchen

Thème:
Science
Quoi:
Presentation
Quand:
vendredi 11 août   12:00 PM à 01:00 PM (1 heure)
Où:
203a
Mots-clés:
science fictionfood
Discussion:
0
Cooking has always been based on science, but the connection was made explicit with the 1984 publication of Harold McGee's revolutionary On Food and Cooking. Chefs like Ferran Adria and Heston Blumenthal consider their research laboratories to be just as important as their kitchens in the development of new dining experiences, and have embraced the use of hydrocolloids, liquid nitrogen, and other agents to create foods that can only be described as science-fictional. With the publication of Modernist Cuisine and the ready availability of immersion circulators, gels, and "meat glue," an ambitious home cook can experiment with methods that would have been out of reach even five years ago. How far can science take us in the kitchen? We've clearly moved beyond "astronaut food," but are some of the more outlandish predictions SF has made about food within reach? We'll look at examples--both old and new--of the extremes to which cooking can be pushed.
Présentateur
Belm Design
Factotum

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