What happens when food science and cutting-edge technology are blended and applied to fine cuisine?
Answer: An edible menu, faux caviar, oxygenated foie gras and culinary foams infused with lemon, lime, or amaretto.
Photo WSU
That’s what Toni Tarver writes in the current issue of Food Technology magazine as she explains that this form of molecular cooking deconstructs foods and food ingredients, reforms them, and serves them in novel ways.
This application of science does more than make food safer; “it transforms ordinary food into flavorful, unique, and visually interesting cuisine,” she writes.
Food scientists are putting their heads together with chefs around the world and the best guess from market-watchers is that this sci-fi cooking will eventually move from high-end eateries and the Food Network’s Iron Chefs battles, right into the kitchens of quality restaurants.
This application of molecular gastronomy surfaced in 1988 as the work of French and Hungarian physicists.
Tarver, senior writer/editor of this magazine for food scientists, explains that this food preparation emphasizes slow food prepared with meticulous attention to detail and presentation, providing unique stimuli for all five senses.
Here’s a link to her explanation of this very complex science: Get a peek at a memorable-meal-to-come.
–Andrew Schneider
