Im Paranoid About Herpes

Dialogues
Kitchen "Chef is an activist of taste. The great culinary creations of the twentieth century have served to question the prevailing taste and enable new possibilities of perceiving the world of food. "So said the philosopher Daniel Innerarity with professionals in science and the arts and above all, many cooks. No apron, with her eyes wide open and taking notes: Ferran Adrià, Juan Mari Arzak, Andoni Luis Aduriz, Pedro Subijana, Michel Gras, Carme Ruscalleda, Willie Dufresne, Quique Dacosta, Pascal Barbot, Adolfo Muñoz, Mark Moran, Mario Sandoval ... Several generations of chefs gathered around the meeting Dialogues kitchen (www.dialogosdecocina.com) two days where the chefs go out of their habitat to discuss the feelings of the five (and more) senses.
were discussed even Charles Darwin, now that meet the 200 anniversary of his birth. When he tried to explain to his wife the best way to cook rice. "Darwin's recipe does not say 'is delicious", but suitable for the table, "he told the American science writer, culinary, Harold McGee, a man who even set up in Cambridge society The Gluttons, where students" came to cook an old owl to see what I knew. "
And what did he know? Depends: "We are conservative by definition," said Manuel Toharia, director of the City of Arts and Sciences in Valencia, "but scientists do not. We are able to make a pan blue, that children eat, but parents do not. That's the flavor is always a lie. There is, as there is always weather.
What seems exquisite one, another foul, said the Oxford biochemist Anthony Blake. "A yeast concentrate that loves an Englishman, I spit a French or English. It is for the molecules of emotion. "Molecules that cause hatred or love:" The flavor is multidimensional, multisensory. "
Menudo and immense field of work are in the sensory chefs and winemakers, predicted Jaume Estruch, who studied sensory perception (www.percepnet.com).
"I speak from the gut and from common sense," said Carme Ruscalleda, the cook with more stars in the world, farmers and proud vanguard. "Some say you do not take what your grandmother would not eat, but your grandmother did not use mobile or traveling by plane ... take advantage of the technologies. Symbiosis is good that the kitchen is interested in science and scientists get into the kitchen. "
As also put sociologists. "Before the kitchens were like black boxes, inaccessible and closed," said Iñaki Martínez de Albéniz. "Food has always been an excuse to talk business, politics or love. Now the interesting thing is knowing what's happening in the kitchen. Interesting to know not only the pleasure and experience but knowledge activity. The action of eating and cooking is not banal, but the custom has done so well see.
Source: EL PAIS

seem a foolish thing "as a potato chip squeak like it more or less", but it is or the company which markets or the R & D lab that investigates, said Charles Spence, a researcher at Oxford.