The Taste of Science
Wednesday, April 22, 2009 - 11:00
in Mathematics & Economics
Locally sourced organic food is so passe. Meet "the world's first entirely synthetic gourmet dish." The future of haute cuisine, according to one Michelin chef, will be formed from tartaric acid, 4-O-a-glucopyranosyl-D-sorbitol, and triacylglycerol. After all, he says, sugar is just as artificial as anything else. Also in today's links: the taste of evolution, the taste of the Milky Way, and more. read more