Today, received this :
Dear Mr.This
My name is XXXX and I attend a high school named Enskilda gymnasiet in Stockholm,
Sweden. I’m studying a natural science program and right now I’m doing a project
regarding chemistry. I’m investigating if molecular gastronomy is going to be included
in meals of a family’s’ daily life.
The past
evolution of food shows that we are always trying to develop food so that it
will be as easy, comfortable and quick as possible for a common family to put
food on the table.
I’ve read
an extremely interesting article where you participated in a Swedish magazine
called ”Forskning & Framsteg”. Furthermore, I was wondering if you could
take a tad of your time and help me with my project by answering a few
questions.
1. 1. Do
you think molecular gastronomy will be included in a future family’s everyday meals?
If so, in what way?
2. 2. How
do you think catering will look like in the future? What will be its contents?
Is there a possibility that we might have a powder that we will mix with water,
which will give us meatball dough?
3. 3. Do
you think there will be some kind of replacement for todays’ protein? If so,
how and what?
4. 4. Do
you think the molecular gastronomy has to develop further to prepare the
society in case of a cataclysm or a long term cut of electric power? If so, in
what way?
5. 5. In
20 years, how would you imagine a lunch for a stressed, hard working person
would look like? Is there a possibility that this person will only have to take
a pill to get all the nutrition we need to survive?
Thank you
in advance.
Here the answer :
Thanks for your message. Please do look at https://sites.google.com/site/travauxdehervethis/, as the English section contains a lot of questions+answers.
Specifically :
1. Do you think molecular gastronomy will be included in a future family’s everyday meals? If so, in what way?
Molecular
gastronomy is science, that you confuse probably with molecular
cooking. Indeed, some years ago, I would had say yes, but I am now
proposing something much more important, called "note by note cooking".
And yes, for sure, note by note cooking is the future of our food, for
many reasons that I am explaining in a book in French (English version
in October).
2. How
do you think catering will look like in the future? What will be its
contents? Is there a possibility that we might have a powder that we
will mix with water, which will give us meatball dough?
Catering
in the future ? Note by Note. By the way, the idea of pills, or powder,
or capsules is a fantasm. If you calculate the needed energy for just
survival, it takes more than 300 g using the most energetic compounds
(which is fat) ! Except if we find a more energetic (and edible)
compound...
3. Do you think there will be some kind of replacement for todays’ protein? If so, how and what?
Remember
that we need nitrogen ! And that as living organisms are concerned, we
have to take the biology of evolution into account.
4. 4. Do
you think the molecular gastronomy has to develop further to prepare
the society in case of a cataclysm or a long term cut of electric power?
If so, in what way?
Molecular
gastronomy has to develop in order to make new discoveries, but science
has nothing to do with society issues. Only technology does. And the
Note by Note project has to spread. Many questions have to be studied.
Ten billions people in 2050, plus predicted crisis for water and
energy!!!
5. In
20 years, how would you imagine a lunch for a stressed, hard working
person would look like? Is there a possibility that this person will
only have to take a pill to get all the nutrition we need to survive?
Answered above.
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