Chefs Get Fired Up About Dishes Coated in Ash - WSJ.com
Christina Wodtke stashed this in food
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As I am in culinary school for the next few weeks, I'm amazed at the technology that has been developed over hundreds of years. We think of cooking as simple, but the degree of sophistication we have in making inedible foods edible, then keeping them edible over time as well as delicious and nutritious is amazing.
As well you could definitely consider cooking a "solved problem" yet here we are-- people experimenting, innovating and doing something new all the time.
6:22 AM Jul 31 2012