|Seeds, science, food?|
I’ve always thought that cooking is as much about science as it about art. Of course, there is an art to being a great cook or chef. But there is also a sort of alchemy in making seemingly diverse or divergent ingredients work together. And there is most definitely a lot of science involved in bringing those ingredients to market and our tables. We might not always recognise it but such science is – to be frank – everywhere. Those anchovies adorning your pizza, why does the tinned variety taste different to the ones from the deli counter, and how do they still remain edible even after months in the tin? Oh, and the tomatoes making up the pizza sauce. What variety is used, and how did it come about? I think you are getting the picture.
Given my interest in the science of food I’m delighted to learn that this year’s Edinburgh International Science Festival – the world’s foremost annual celebration of all things scientific – features a fascinating strand billed as Gastrofest. This mini festival of the science of food and drink brings forth an innovative series of events that will explore the centrality of science to our culinary experience. Topics under consideration at Gastrofest include: why some food and drink combinations are delightful whilst others are disastrous; how molecular science is now influencing the world of cocktail making, to produce greater intensities and varieties of flavours; and a series of discussions examining subjects such as food security and whether eating healthy costs more.
Given how important 2014 is to Scotland, one event in the Gastrofest is particularly intriguing. Feast of the Commonwealth will mark 100 days until the Glasgow Commonwealth Games by celebrating the role that food can have in bringing nations together – and in particular the exchange of culinary cultures between Commonwealth Countries – as well as the innovative role played by Scottish scientists in global food research. Taking place at Our Dynamic Earth on Friday 11 April, not only will Feast of Commonwealth feature a globally-inspired gala dinner devised and prepared by the likes of Café St Honore’s award-winning Chef/patron, Neil Forbes, but it will also allow diners to learn the intriguing scientific facts about how some of the menu’s ingredients made it to onto their plates. There’s something pretty alluring about such scientifically-inspired scoffing.
I certainly think it is a case of [chefs’] hats off to Edinburgh International Science Festival for developing a strand of their programme that marries the world of science and food so inventively. And as a scientific foodie, I’d be delighted if Gastrofest became and annual fixture.