Chef Richie Farina; America's Eating Habits; Meet R. Paul Singh

Mastering Molecular Gastronomy at Home
Featured in this month’s Culinary Point of View column, Richie Farina, Executive Chef at Moto, shares the recipe for his Strawberries & Cream dish, which is currently featured on the menu at the Michelin-starred restaurant. Fair warning, this recipe is not for beginner cooks, but food scientists will enjoy using ingredients such as iota carrageenan and modified tapioca starch (Ultra-Tex) to make a gourmet dish.

Face-to-Face: Meet R. Paul Singh
R. Paul Singh, Professor of Food Engineering at the University of California, Davis, published a recent study in the Journal of Food Science that compares white rice digestion versus brown rice digestion in the upper and lower parts of the stomach. Read more about Singh’s research in this month’s Face-to-Face interview.

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Check out Food Technology's Pinterest board for new retail food products, recipes from the Chefs featured in the Culinary Point of View column, food-related infographics, and much more!

America's Eating Habits
Over the past year consumers have been shifting their priorities when it comes to what they want to eat, when they eat, and where they eat. In the January issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Contributing Editor A. Elizabeth Sloan writes about consumers’ mealtime choices and behaviors in 2013.

Kelly Hensel
Senior Digital Editor
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