gastronomy

Compulsion and complexity in food

When I was first becoming a foodie in college I decided to switch my major to food science. I registered for most of the required basic science courses, as well as the intro class for majors. Unfortunately that class is why I'm not a food scientist. It was taught by a former head food scientist from Kraft and you could have retitled it "how to sell massive and ever increasing amounts of garbage commodity foods to Americans." I remember in one lab we toured they were making crispy puffs out of some soy byproduct that they told us would otherwise go to waste.

one Sister

 How is it possible to have so many brilliant meals in such a short span of time? I thought about that as I ate at one Sister, a small private supper club run by brilliant up and comer Iliana Regan. A couple across the table mused that it might be because in NYC people have to spend so much on rent that they don't have the money for food this luxurious and labor-intensive. Either way, this meal was certainly the rival of my meal at Next.