Open source recipe development vs. secret restaurant techniques, hacked hardware vs. expensive science toys. Food hacking is the redheaded stepchild of molecular gastronomy. With audience participation, there will be some weird cooking, documenting of tasting notes on the wiki, a demonstration of current culinary exploits with kitchen appliance hacks, and an introduction of some recent food hacking ventures including hack lab tours and some dope culinary software.
Tagged with “gastronomy” (2)
Adopting a multidisciplinary approach called gastro-criticism that draws upon anthropology, sociology, semiotics, history, and literary studies, Professor Ronald Tobin, Associate Vice Chancellor, UC Santa Barbara, elucidates the role of food, service, spectacle, diet, ingestion, and digestion in a number of works drawn from a variety of national literatures. He concludes with specific reference to the seventeenth-century French comic dramatist Molière and his preoccupations with sexuality and power, pretense and pretentiousness, trickery and truth, self and society.