Sunday, July 12, 2009

Mission Statement

Nature Culinary
is comprised of accounts of culinary observations made by scientifically-oriented individuals with a strong interest in eating well. Though all posts may not be completely impartial, efforts have been made to review restaurant offerings and recipes systematically and comprehensively, and to support any "discoveries" with biochemical explanations from the scientific literature. Although we are not "molecular gastronomists," we do have abundant quantities of liquid nitrogen and lecithin (phosphatidylcholine) to our disposal. (However, Joanne is very fond of the use to foam to effervesce salivary gland-stimulating aromas.) We aim to achieve what most scientists strive to do - that is control aspects of the natural physical world, but without forgetting that it is deemed culinary arts for a reason. Thus through this blog, we hope to marry the utility of food science with the glorious sensuous pleasures of eating.