Sometimes I forget about the poll I created on the left column of this blog. Actually, I hadn't checked the results for quite sometime. The question is that of modern food movements regarding MG or food science or whatever term one uses or abuses. Are today's fascinations with altering foods and creating new techniques based on analytical (or merely just the scientific approach) thought or by using ingredients formerly found only in industrial kitchens or research labs detrimental to the future of food or beneficial. Obviously, knowledge is power. The more we learn (whether approving or dissapproving the results) is a good thing. Much has been said and debated in this area by chefs and scientists much more qualified than I.
Anyway, the results... 75% approve of new techniques and MG food movement ideas, 25% dissapprove. Does this poll hold any true weight? Probably not. Most people that visit this blog have arrived here by searching out information on transglutanimase of alginate or sous-vide or other technique. In that sense, their opinions are already formed. The results are biased.
This blog was created as a small piece in the modern machine to share information. There are no books out there for people interested in learning... ok, there are some but information is scattered and a lot of detective work must be employed. The internet is a natural medium for those of us attempting to broaden our perspective of cuisine. I have been contacted by people all over the world in regards to food through this blog. Some write with information and some write with questions. The chef interested in food as a science has a naturally curious mind. This gives him/her the desire to share ideas as much as to seek them out. This has been the greatest blessing for me since this endeavor began. I have learned so much.