Sometimes chefs, food critics and journalist loose their reality connect. As it happens in this piece: The point of which is that it is a chocking practice to add chemicals to food in order to make it taste better!
“Food should not be chemistry” says Claus Mayer, Danish celebrity chef.
Mmm… Actually?
Cooking - and the preparation of food in general - can be described as a collection of processes that includes the addition of various chemicals and flavors like sodium chloride* and various ethanol** based solutions, not to mention a multitude of dried plants and colorful colorings. We eat fungi, bacteria, dead insects and other animals, unfertilized eggs, rotten milk and regurgitated nectar,
Modern cooking involves strange processes like (cryogenic) freezing, boiling, frying, burial, fermentation, smoking and long term dehydration.
But somehow the addition of a small amount of monosodium glutamate*** to make stuff taste better is morally wrong? I thought that cooking was about improving the experience of eating?
*Kitchen Salt
**Alcohol or Wine
***MSG also known as "the third spice"
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