6Playing with Chemicals
HUMANS HAVE BEEN ADDING CHEMICALS TO FOOD FOR MILLENNIA. Salt preserves meats and fish, vinegar turns vegetables into pickles, and egg yolks form emulsions to create sauces like mayonnaise and hollandaise. The last few centuries have brought modern compounds, from alginates to vanillin, that are useful for both commercial and creative applications.
Food itself is made up of chemicals. Corn, chicken, and ice cream cones are just big piles of well-structured ...