Netflix’s latest take on the food industry, “Rotten” leaves you feeling uncomfortable, slightly bored and at times very perplexed. Brought you by Zero Point Zero Productions, the same guys behind the Anthony Bourdain shows, the show lacks luster as it delivers some very powerful messages. Through its six episodes, “Rotten” touches upon topics like market … Continue reading Rotten – A Review
Hydrogenation is a chemical process widely used in the food industry. While most of us might be aware of the harmful effects of consuming partially or fully hydrogenated fats, it helps to understand how and why it came about to be used so extensively in modern day food production. What is Hydrogenation? Hydrogenation is the … Continue reading Hydrogenation in Food
Sugar and processed food have been inextricably intertwined for decades now. Sugar or sucrose as some call it, has many technological properties that are beneficial for large scale food manufacturers. Before food processing turned industrial, sugar along with salt and fat were used primarily as preservatives. They were added to homemade condiments jams, ketchup, pickles, etc. … Continue reading Sugar: What does it do to our food?
On June 1st , 2017 President Donald Trump officially withdrew his support and participation in the Paris Climate Agreement, siding with officials in the White House who had argued that the agreement was a malicious threat to both the economy and American sovereignty. This agreement has been signed by over 200 countries in December 2015, … Continue reading Climate Change: America & Agriculture
Food preparation, like any art form, is a medium through which a chef, the artist, expresses themselves. Molecular gastronomy, also known as modernist cuisine and experimental cuisine is a sub discipline of food science that focuses on the physical and chemical processes that occur during cooking. It has three aspects to it: social, artistic and technical. … Continue reading What is Molecular Gastronomy?
For the past two weeks, as part of our collaboration with Ducasse Education, I have been travelling across India attending student fairs. We were there to promote the culinary and patisserie programs offered by the school as well as talk about my experience with studying at the school and the subsequent setting up of Bonne … Continue reading A Career in Food