Modernist Cuisine: The Art and Science of Cooking has taken the international foodie world by storm. This six-volume, 2 348-page work - co-authored by one of the founding technical geniuses of Microsoft - relies heavily on photography and illustrations to make the science and technology of modern cooking accessible and engaging to everyone from science buffs to professional chefs.
Weird, Whacky and Wonderful Stuff
As in most of the western world, marriage, monogamy and the nuclear family have been the social mainstay mostly because of religious, and especially Judaeo-Christian, values. We still automatically assume monogamy is “normal”, but this is contrary to our essential nature, says human sexual scientist Christopher Ryan, author of a groundbreaking book, “Sex At Dawn”. [You may rightly ask what this has to do with food? Read on!]
Cape Town coffee connoisseurs — and the city is definitely home to a formidable concentration of coffee snobs — can finally relax. For a mere R80/cup, they too can now indulge in one of the world’s most exclusive brews: coffee made from Indonesian beans that have been eaten — and excreted — by cute palm civets.
A pioneering cookery school in France teaches women how to revel in preventative feasting... It has been established by Conner Middelmann-Whitney, a cookery instructor who teaches people how to recover from and even prevent cancer by feeding themselves a Mediterranean diet.
There is a kitchen gadget that is pretty much guaranteed to produce meals of extraordinary quality. It will cook a tough beef joint such as brisket so it is tender and tasty while still medium-rare. It produces fish with a clean, pure flavour and perfect al dente texture.
Would you try a slice of human cheese? I've asked this question at a dinner of artists and sustainable food advocates, at dinner with my family, and in conversation with friends. There are the brave few who say they'd be interested in tasting some, but most people react in utter disgust.