Open Source Molecular Cuisine
An experimental approach to restoring a degree of freshness and
character to a wide range of food products.
John Wright; firstname.lastname@example.org
Ihave a passion for cooking. Sometimes the concoction might not quite match the inspiration,
but that is, at least for the cook, part of
the fun. In any case, my family has a
fortunate and frequently demonstrated
capacity to bring me back to earth.
The questions from my wife—“What
exactly were you trying to make?”—
and, even worse, from my kids—“Can
we please order in pizza instead?”—
certainly serve to ground my overblown
culinary ambitions in bitter reality. In
that type of cooking environment, one
can imagine the unique combination of
culinary enthusiasm and trepidation I
faced a couple of years ago when my old
friend and famous MIT technological
innovation guru, Eric von Hippel, came
to stay with us.
Eric’s visit and two very enjoyable
family trips to Spain reignited our already
considerable enthusiasm for tapas. We
purchased several tapas recipe books,
which were fine enough, but sadly did
not really quite live up to our expecta-
tions or our memories of the real thing.
We had experimented to improve on
the recipe book dishes for a number of
dinner parties and were confident that
we had a few successes under our belts.
Tapas had the additional advantage that
if one dish proved to be overly experi-
mental, there would be other dishes
from which to choose.
Here is my recipe:
Whole ripe tomatoes 500 g
Garlic, fresh-crushed 1 clove
Lemon juice, 70 g
Salt 2. 5 g
Olive oil, cold-pressed 15 g
My favorite tapas dish is an extremely simple Catalan classic called pan con tomate, or “toasted bread with tomatoes”; it is so simple that it is almost
impossible to get wrong.
Read more about John Wright’s insights and applications
for damascenone in “Flavor Bites: Damascenone” on
Page 14 of the October 2009 issue of Perfumer & Flavorist
Magazine, as well as “Diethyl Succinate” on Page 22 of
the April 2012 issue of Perfumer & Flavorist Magazine.