Posts Tagged ‘ France ’

Note by Note Gastronomy

molecular gastronomy
Chef Heston Blumenthal talks about the components of food — oils, amino acids, sugars, and other basic compounds — and how they can be used to create molecular gastronomy. This is food minus the fruits, vegetables, and meat… Enjoy!

Is this what we’ll eat in the future?

Gathering Food Data in France

This summer, we went to France. Tim is interested in anthropology and the Dordogne Valley is a perfect place to explore some pre-historic caves and medieval castles. But this also gave us an opportunity to gather some food data from France. We did a lot of shopping at local farms, farmers’ markets, and supermarkets. These are different there…

Here we are on the train from Bordeaux to Paris, getting some time on a computer.

Nick and Tim on the train