Molecular Gastronomy on Speed?
Pondering the future of food / Alexandra Daisy Ginsberg
A favourite subject today, food. Less in the sense of a vital source of vitamins, minerals and energy, and more in the sense of high design. Scientists, engineers, artists, and designers are fast becoming involved in reinventing the concept of food. For better or for worse, some foodstuffs are becoming unrecognisable in relation to their originals, if not visually then compositionally. In other cases, they are exploited merely to humour us.