What exactly are we eating?
That’s the question that Caren Alpert sets out to answer in her “Terra Cibus” series of micrographs of food. (Terra cibus means, loosely, sustenance from the land.) Ms. Alpert, a San Francisco-based food photographer, got the idea a couple of years ago as more people were starting to ask about the origins of their meals. Now she’s captured the minute details of food, from almonds to Oreos, with the help of a scanning electron microscope.
Terra Cibus No. 1 Blueberry Continue reading »
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
(Click photos to view in HD – depends on your screen resolution).