Molecular Gastronomy Goes Industrial

Experimental chefs are inspired by technologies from the food-processing industry

3 min read
Molecular Gastronomy Goes Industrial

The term molecular gastronomy conjures up images of strangely colored droplets and foams arranged on a plate. As a result, this scientific approach to cooking is often derided as cold and unfeeling—the opposite of what good food is supposed to be. At its heart, though, molecular gastronomy—or, as it's sometimes called, molecular cooking—involves using technological tools to create dishes that are delicious as well as innovative. One of the genre's best tricks is applying seemingly mundane technologies from the food-processing industry to high-end ingredients like oysters and lobster. As the following five examples illustrate—three of which premiered in February at the prestigious Flemish Primitives culinary festival, in Belgium—the resulting techniques stand to benefit restaurant chefs and even home cooks.

1. At this year's Flemish Primitives, Bernard Lahousse, a food consultant with a bioengineering degree, used a high-pressure processing (HPP) machine to infuse oysters with tomato and other flavors without sacrificing freshness or textural integrity. This marked the first time an HPP machine was used for culinary purposes, but the technology is a staple of the seafood-processing industry, which started employing the technology to extract meat from shellfish in the late 1990s. At US $500 000 to $2.5 million, HPP machines are too expensive for most restaurant kitchens, but chefs have been known to create tabletop versions of industrial equipment. Take, for example, the Reveo meat tumbler, a miniature version of an industrial meat tenderizer that retails for about $170.

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From WinZips to Cat GIFs, Jacob Ziv’s Algorithms Have Powered Decades of Compression

The lossless-compression pioneer received the 2021 IEEE Medal of Honor

11 min read
Photo of Jacob Ziv
Photo: Rami Shlush

Lossless data compression seems a bit like a magic trick. Its cousin, lossy compression, is easier to comprehend. Lossy algorithms are used to get music into the popular MP3 format and turn a digital image into a standard JPEG file. They do this by selectively removing bits, taking what scientists know about the way we see and hear to determine which bits we'd least miss. But no one can make the case that the resulting file is a perfect replica of the original.

Not so with lossless data compression. Bits do disappear, making the data file dramatically smaller and thus easier to store and transmit. The important difference is that the bits reappear on command. It's as if the bits are rabbits in a magician's act, disappearing and then reappearing from inside a hat at the wave of a wand.

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