A recent book, Eating in the Dark, discusses how in the late 1970s biotech companies petitioned the Food and Drug Administration and the U.S. Dept. of Agriculture, asking that the two agencies monitor biotech foods with an eye toward regulating the products of biotechnology, not the process itself. In a similar way, I feel that chefs in food technology are often the ones who should be providing the nuances of flavor, aroma, and appearance (the product) which prepared foods of the past so often l…

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