Photo Credit: Matty Salin
From allowing a restaurant to serve 50 Peking Ducks with greater ease to creating food pairings based on molecular bases, science has completely infiltrated the food scene. Click on the links for evidence of the take over.
GIVEAWAY ALERT! Know of other great food/science relations and innovations? Post it in our comment box and be entered into our raffle (prize description at the end of the post).
Buddakan eschews the traditional form of Peking Duck CPR (a.k.a. human lungs + straw) for a high-pressure 150-psi, 1.8-horsepower air condenser. [Grub Street]
Wake up and smell the bacon! Literally. Stick a piece of frozen bacon in your Wake n’ Bacon alarm before you sleep and a hot sizzling slice of bacon will accompany your alarm’s annoying ring. [Serious Eats]
Molecular gastronomy (i.e. foam soups, fruit caviars, liquid ham, and more!) is denounced as “unhealthy” and compared to “dope”. [BBC News]
Chef Ferran Adria, a molecular gastronomy heavyweight and executive chef of El Bulli (3 whooping Michelin stars), is coming to New York. $275 a pop to see him in person. [Eater]
A Ph.D. in organometallic chemistry concocts simple recipes based on molecular base similarity amongst different ingredients. [Khymos]
PRIZE! The Gohan Society’s celebrity chef calendar for 2008. Shot by the renowned photographer Kenji Takagami, the calendar features Michael Romano, David Bouley, Francois Payard, Jean George Vongerichten, Eric Ripert, David Boulud, and other hot shot chefs.
