[Sca-cooks] Molecular Gastronomy

[H Westerlund-Davis]

Molecular Gastronomy.! Now *that* is modern food. 

 


 
 
Duct Tape is like the Force: It has a light side & a dark side
and it holds the universe together.




________________________________
From: Susan Lin <susanrlin at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wed, January 20, 2010 1:21:25 PM
Subject: Re: [Sca-cooks] New issue of TI number 173

Molecular Gastronomy.

Wylie Dufresne is famous for it.  Marcel is only a wanna be.



On Wed, Jan 20, 2010 at 2:05 PM, H Westerlund-Davis <yaini0625 at yahoo.com>wrote:

> Yes, Marcel. We were wondering if he was having a Freudian moment. I was
> pleased that he didn't win either. What was the style of cooking he was
> into?---Gasterol.....what?
>
>
>
>
>
>
> Duct Tape is like the Force: It has a light side & a dark side
> and it holds the universe together.
>
>
>
>
> ________________________________
> From: Susan Lin <susanrlin at gmail.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Sent: Wed, January 20, 2010 7:27:49 AM
> Subject: Re: [Sca-cooks] New issue of TI number 173
>
>  "One of the seasons of Top Chef there was a guy that had to foam
> everything,
> I think it was Season 3. "
>
> That would be Marcel - goofy hair and a heck of an attitude!  Glad he
> didn't
> win!!!
>
> When we're at Pennsic we do not attempt to do period cooking - mostly
> because I'm too lazy and people in our camp are NOT adventurous.  Sometimes
> we do but more by accident!  We do not have a camp meal plan so everyone is
> on their own unless you agree to work together.  We (my husband and I) do
> not know how to cook for 2 so we just cook and then feed people as we have
> food for them - mostly the young college students or woefully underemployed
> people.
>
> We do have one family who does work to be very period the entire time.  The
> way they live, the items they bring and the food they consume.  They prep
> their food before coming and work only with a fire (no propane) and are
> very
> diligent to be as period as possible.  No, they're not "perfect" but they
> do
> work at it.  They love it and never find it a hardship.
>
> As for modern vs. whatever - my interpretation of this comment is that
> "modern" means items easily found today - be they fast food or just stuff
> in
> a grocery store without any care to documentation or "authenticity"
> (whatever that means to you).  and "period" means things that can be
> documented or otherwise distinguished as having been or likely been
> available or made during our chosen "period".
>
> Shoshanna
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>
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