In the future will people need greater science backgrounds just to buy and cook good food?

I don’t need science to chop the apples and sort the blackberries to make my killer apple blackberry pie.

I suppose if one wishes to turn sewage into meat like that Japanese scientist..well..I’ll just eat berries and roots, thanks.

There are several chefs and bakers who understand the science behind cooking, but for the most part I don’t think it is necessary. Also, these things can be taught on the job, it isn’t like they need to know how to balance a chemistry equation.

No. Unless we decide our own mother’s cooking isn’t good.

Maybe when people start up at-home snack flavor labs. We could synthesize our own McRibs!

It’s hardly necessary, but it’s definitely interesting and helpful! If you’re into that sort of thing.

Check out Molecular Gastronomy to learn a little more and Heston Blumenthal’s The Fat Duck Cookbook. The pot-roast loin of pork, braised belly starting on pg 376 was hands-down worth the effort. Next time I can plan for it I’m going to attempt lasagne of langoustine.

Visit his restaurant too should the opportunity arise. Alinea is also excellent.

Eventually food such as we see in envelopes from meal replacement diet companies might be more normal, but as is that is drasrically boring, tasteless, expensive. Global food issues may come to redefine some conventions.

Um I’m not sure about the future and I’m no scientist but I do know I’m a great cook. Rachel Ray is not technically a chef (I think) and she comes up with good ideas herself.

@talljasperman @all Maybe we will need a Ph.D. in science just to afford a good home cooked meal.