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Is the future of food in the chemical makeup of dishes? - Multibriefs
View: https://youtu.be/AyLyvYbvRVc
Your future pantry may sport glucose, tartaric acid, piperine and other compounds instead of spice racks.
French scientist Hervé This, known for his pioneering technique called note-by-note cuisine, believes the future of food lies in cooking with chemical compounds. More than style and convenience, this method has the potential to increase and improve global food security.
Note-by-note cuisine is a style of cooking that employs chemical constituents of traditional ingredients like meat and vegetables instead of the foods themselves. It is chemistry that has been applied to the art of cooking.
Your future pantry may sport glucose, tartaric acid, piperine and other compounds instead of spice racks.
French scientist Hervé This, known for his pioneering technique called note-by-note cuisine, believes the future of food lies in cooking with chemical compounds. More than style and convenience, this method has the potential to increase and improve global food security.
Note-by-note cuisine is a style of cooking that employs chemical constituents of traditional ingredients like meat and vegetables instead of the foods themselves. It is chemistry that has been applied to the art of cooking.