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Molecular Gastronomy, The Science of Cooking
Roland Piquepaille writes "The Art of Cooking is evolving fast in this 21st century. New food products are being designed with the help of molecular technology, genetic discoveries or space research before arriving in our kitchens. For example, here is a Pravda article which says that NASA is preparing sandwiches which will still be edible after seven years. Companies like Kraft are also using nanotechnology to create food products tailored to users' needs. This is a booming market and, according to Associated Press, dozens of universities in the U.S. are offering degrees in culinology, attracting creative students in their food and science programs."
suggestion.
talk to a Nutritionist and not some chef that has a wacked idea on how things work.
Once a week I have fat with meat, because the chef said that new fat kills old fat.
that alone is the most bizzare thing I have ever heard.
guess what, you either need to reduce your caloric intake or do some of the extreme diets to lose weight.
Atkins works as it thows your body into ketosis, vegan works as you have almost zero fat intake,
simply being active, eating healthy and lowering your calorie intake works the best in the long run.
no matter what a life style change is required. What you do to lose weight you have to live with forever and ever.
a chef knows nothing compared to a dietician and nutritionist.
Please get real advice from someone that can explain it in real terms instead of made up mumbo-jumbo like new fat destroys old fat.
Do not look at laser with remaining good eye.
Abandon the idea that baby food is somehow necessary for adult health (let alone the baby food of another species). That solves the price of milk problem.
.tracts of land, but have nothing to do with producing enough tomatoes for yourself, by yourself.
Start growing your own "Heritage" food. See the book "Sailing the Farm" for how this can be done on even a small sailboat, a living space far smaller and disadvantaged than even a metropolitan studio apartment. There are tons of newer books on container gardening.
If you've got even as little as 16 square feet of dirt, see the book "Square Foot Gardening."
You might well be surprised at how much you can produce from how little, all without using any of the modern industrial farming techniques.
It's a matter of scale. The modern industrial approach to farming may be needed to generate the largest profit (not food, profit) from huuuuuuge. .
KFG