Science + Food= Fine Cuisine

What emerges when food science and technology are applied with a modern flourish to fine cuisine? Answer: An edible menu made from soybean paper and potato starch printed with fruit juice ink; faux caviar made with sodium alginate and avocado puree; aerated foie gras accompanied by pickled beet and Mashhad plum; and culinary foams infused with lemon, lime, or amaretto. These are but a few of the in-demand food novelties created by chefs harnessing scientific principles and applying them to food.…