Modernist Cuisine is packed with hard-earned food science facts and beautiful photographs that illustrate the data. This unique combination of art and science sets Modernist Cuisine apart from other culinary books.
But, as striking as the pages of Modernist Cuisine are, print sometimes doesn’t do the subject or the science justice. Written explanations and static illustrations of why a popcorn kernel pops, why oil flare-ups are instrumental to the flavor of barbecue, or how surface tension affects fluid dynamics, can be interesting and informative. Sometimes, though, nothing tells the story better than a few seconds of high-speed, high-definition video of the science in action. Here is an example:
Oil ignites on hot charcoal.
In a previous post, photographer Ryan Matthew Smith described the equipment and processes that he and the kitchen team used to capture this amazing footage. The resulting video is truly gripping and should capture the attention of foodies, artists, and geeks alike. But Ryan and the kitchen team aren’t ready to put the camera away just yet. They will continue to shoot high-speed, high-definition videos to be posted here in the coming months, but they need your help.
What fast-paced, food-related action or activity would you like to see slowed down to naked-eye speed? Leave a comment and let the team know!