From the blog June 16, 2011 Wayt

Thinking About Chemicals in Food

Many people say they are uncomfortable with chemicals in their food. And Modernist chefs have been criticized occasionally for using some of the same modern ingredients that can be found in low-quality processed foods—even though the chefs use them for different reasons and in combination with ingredients of the highest quality. In a recent interview for Big Think, Modernist Cuisine coauthor Nathan Myhrvold explains why it’s important to avoid an overly simplistic view. All food consists of chemicals: they are the building blocks of life. But not all chemicals are equally good or bad for you. Check out the Big Think article and the video interview below.

Discussion

  1. Penny Artz August 7, 2011 Reply

    How do you protect from salmonella when you cook at such a low temperature?

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