[ExI] Pink Slime

[Kryonica]

Scientific yumminess! Will there be Nobel prizes in gastronomy then to scientists that create new and irresistible flavours?
On 14 Mar 2012, at 10:31, Anders Sandberg wrote:

> On 14/03/2012 10:17, Kryonica wrote:
>> Food should be good, not just nutritious.  "Good" here means prize-winningly Three Star Michelin-ishly yummy.
> 
> Yes. This is why I am so interested in Myhrvold's "Modernist Cuisine". The stuff I have seen from the tomes suggest that he is serious about bringing yumminess into the 21st century... with Science!
> 
> http://modernistcuisine.com/
> 
> (Modernist cooking seems to refrain from the more eccentric or experimental aspects of molecular gastronomy - certainly the gels, foams and dusts are there, but now integrated into dishes rather than the main point.)
> 
> -- 
> Anders Sandberg,
> Future of Humanity Institute
> Philosophy Faculty of Oxford University
> 
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