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."

Comments

cuisine before culinology?

[romit_icarus]

before the Americans get all scientific about cooking, how about recognising and developing local cuisine and cooking talent.

I'm sorry to say this, but for world leaders, Americans might just have the poorest gastonimical sense on this planet...

Everything's not about science...

Re:Science gone amuck again

[Anonymous Coward]

The world has done very well without scientists mucking up our food sources.

That is absolutely correct.

I have no problem with science finding processes that make food safer, but I do not want altered or food that is processed further.

The problem with highly processed food is that it is designed to make corporations wealthy - not to help maintain health. It also quickly reduces your number of food choices.

Grocery stores have full aisles for soda, chips, and sweetened cereals - none of which have any real food value. When you start adding in the candy sections and pre-boxed meals it almost looks as if grocery stores are getting out of the food business and simply selling processed sugar and fat.

I'll be waiting...

[diesel66]

...for my 2.5 GHz ham and cheese club.

Re:loads of oils, creams, butter and mayo

[Anonymous Coward]

Hey, you can claim really great unemployment stats if you're also the one who figures out how the formula is applied. The US's True Unemployment Rate, at the beginning of 2005, calculated the same way Frace (which imho is much more honest) does it... Is... Get this... 10.95% Oh we've beet them by 5 fucking thousands of a percent. We deserve a pat on the back, because we obviously ARE trying to emulate them.

Get a clue, man.