Molecular Gastronomy
The latest issue of Wired arrived and what do you know, another food scientist is hard at work! Hervé This (yep, that’s his name) is generating formulas that describe the structure of food in terms of basic proteins, carbohydrates, etc. The idea is that you can construct existing dishes, as well has thousands of never-before created dishes simply by plugging ingredients into a generically descriptive formula. He’s written a book and I’ll send you an update and a recipe (I mean, a formula) after I give it a read!
– Chris