4 Things Everyone Can Learn from a little Food Science
Isn’t that term just scary? Doesn’t it make all you wholesome, organic, farm-to-table types just squirm? Indeed, “food science” used to be a derogatory way of describing the process by which overly processed foods are hatched in labs. Michael Pollan may have made a mockery of the industrial food industry’s overuse of it in The Omnivore’s Dilemma, but like it or not, molecular gastronomy is everywhere right now. After being embraced by chefs like Wylie Dufresne, among many others, these … Read More