gastronomy

A Potent Gastronomic Invention—Powdered Alcohol Gets Approval in the United States

Medicine & Technology Mar 11, 2015

Ironically enough, even with the emergence of so many retro restaurants and speak-easies of the sort, gastronomy may still be the biggest hitter in the restaurant and drinks industry. Whether it’s NO2 created ice cream or bacon powder, the science and the flair really draw in the crowds. But a new potent invention may have certain states on the fence about how far they will let these gastronomists go.

The Antigastronomist—Unboiling an Egg

Feb 03, 2015

While gastronomists and foodies alike have searched for new methods of altering the chemical composition of foods, chemists at UC Irvine and the University of Western Australia have found a way to undo some of the changes. In fact, after being tasked with finding new methods for reducing the costs of pharmaceutical development, the researchers have found a way to deconstruct the problem and solved the puzzle of unboiling an egg.