Cookyright
According to the Free Software Foundation Europe (fsfe), a german celeb-chef Heinz Beck (think Emeril) is trying to get a copyright for his cooking recipes. This seems completely absurd to me. Recipes are based on the discoveries and accomplishments of past chefs, copyrighting recipes would be benefitting from the labor of people who were happy to share their knowledge. As someone who enjoys cooking, I find it troubling that it is possible that I could be sued for trying to emulate something I enjoyed at a restaurant.But in other food news, there is a new psuedo-science/cooking-style called "molecular gastronomy." Chefs analyze the molecular structure of different products and try to match them. Apparently unripe mangos and pine nuts have similar structures and are therefor matched. Seems odd yet strangely appealing to me. The closest thing I've tried is ice cream frozen using liquid nitrogen. According to the chef, using liquid nitrogen freezes the cream so fast, it doesn't have time to form ice crystals, the component which makes ice cream less smooth.
posted by Edward Young @ 9:05 PM
1 Comments:
The number one restaurant in the world, Fat Duck in England (I think the city is London), has its menu based on molecular gastronomy. The guy who founded the restaurant is REALLY into it. One of his projects that sounds really cool is trying to have a cup that has a hot drink on one half and a cold drink on the other without having them mix.
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