Chemical cuisine

• Autores: Helen Thomson
• Localización: New scientist, ISSN 0262-4079, Nº. 2972, 2014, págs. 10-12
• Idioma: inglés
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• Resumen

  • Thomson explores alternative dishes that may shake up the food chain. When Pierre Gagnaire, a chef with three Michelin stars, and Herve This, the man who coined the term "molecular gastronomy," are standing before people, they expect a decent meal. A tender loin of venison, a touch of samphire, perhaps an "air" or two. Instead, This opens up a brown leather medical bag packed with bottles that have labels like "Maltodextrin", "Citric acid" and "Allyl isothiocyanate." He pours a few teaspoons of various powders into a pan, adds some water and heats it all up. A few minutes later, he presents a beige pancake.