E-book: Cooking Material. Could molecular gastronomy help discover new matter?
AN INGREDIENT IS A MATERIAL!
Using this e-book "Cooking Material", starting from your own familiarity with cooking, you’ll find inspiration to create material from a recipe.
Please watch the book trailer
(if you don't see the video, please click on this link)
Is it possible to make dough with sawdust instead of flour? Caramelize glass crystals like sugar? Freeze-dry a string of wool so it resembles spaghetti?
Today, industry innovation has made it possible to transform traditional materials into diverse states. Liquid wood for furniture manufacture, textile spray for auto interiors, and metallic foam for experimental prosthetics are all examples of familiar materials that have been altered into new, more efficient forms.
Are these “special” recipes edible? Not at all! What is their use, then? For one, disseminating the elementary knowledge of chemical-physical reactions taking place in different materials, while maybe you will discover a wall plaster or a jewelry clay or something else useful—and allow your imagination to move freely. Molecular gastronomy adds scientific knowledge to our traditional cooking savoir-faire. This science allows to explore matter through new eyes: so grab you mixer and get cooking, get experimenting!
E-book: Cooking Material. Could molecular gastronomy help discover new matter? on iTunes Store or Amazon.