Chefs who specialize in molecular gastronomy around the world dedicate their lives to food in pursuit of flavor through the use of science and art. They are constantly studying and experimenting with food to push their boundaries. Like a chemist, biologist or physicist, they have a lab. It is a kitchen you would usually imagine with tools you use such as: stove, oven, grill and etc. However, their kitchen may also include items from a science lab like syringes, liquid nitrogen, enzymes, centrifuge, or thermal immersion circulator. They are able to produce food that looks like something out of a science fiction novel. What you get from these experiments are transparent ravioli, edible menus and s’mores spaghetti, just to name a few.
In 2011, Ardbeg Distillery with the help of NASA sent some of their whiskey into space to age. As a result of orbiting space for three years, it was determined that gravity does have an inherent effect on organic compounds. The flavors found in the whiskey from space carried notes of flavors that are not found commonly in their whiskey. As the development of commercial space travel develops, this could lead to a new wave of experimentation for the culinary industry. The future of food could be in the hands of Astro-chefs. Just think, we could finally have Astronaut ice cream that is actually from space. David Nguyen
