Have you ever wondered what exactly made Hot Cheetos flamin’ and hot? The folks over at Wired can fill you in. Apparently, without these ingredients, the Cheetos would look like whitish worms. Our squeamishness over bugs may put some of us off Cheetos for awhile, but that mindset could also be preventing us from harvesting the sustainable … Continue reading
Dr. Aaron T. Dossey is the founder of All Things Bugs, a company that sells Finely Milled Whole Cricket Powder. Get to know what inspired him to create insect based protein alternatives! Entomophagy (the practice of eating insects) still not your thing? Afton Marina Szasz Halloran, a PhD Fellow at the University of Copenhagen wants to change the way … Continue reading
Larry Peterman of Hotlix insect-containing candies gives insight into insect farming, and Guy Crosby of Cooks Illustrated helps shed a scientific light on the mysteries of the kitchen. Continue reading
Chef Alex Atala is famous for scouring the Amazon for interesting new ingredients. At his Science & Food lecture, Primitive X Modern, Chef Atala shared some of his innovative creations with everyone in the audience. One ingredient in particular really challenged our perception of what we consider to be edible: Amazonian ants! While we don’t … Continue reading
Primitive X Modern: Cultural Interpretations of Flavors Featuring Alex Atala April 17, 2013 Chef Alex Atala joined Science & Food to discuss his approach to food, how his cooking has been impacted by science, and how cooking is fundamentally tied to larger issues of natural conservancy and humanitarianism. Atala is renowned for pioneering regional cuisine … Continue reading
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