Donald Pszczola

Donald E. Pszczola

Advanced Food Geometry? I don’t know if there really is such a discipline. But I sure felt like I was taking a course in that subject, as I walked the Expo floor this year and witnessed a show that abounded in foods that demonstrated different shapes and forms.

In regular geometry, you study rhombuses, trapezoids, and polygons, not to mention those obtuse angles. But in this particular classroom, I had the opportunity to "dissect"—and digest—cheese sauces in solid forms, hot dogs in the style of …

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola