About the Intrepid Culinologist
Rachel Zemser, MS, CCS is a food industry consultant who has one foot planted in the artisan soils of San Francisco and the other buried deep in the world of R&D, manufacturing and food science. She has a B.S. and M.S. in Food Science, a Culinary Arts degree, and almost 15 years of food-industry experience.
Latest Blog Posts
Category Archives: Research and Development
Walnut Based Sauces-All The Rage!!!
It’s official! Spain has been deemed the “New France” for foodies, and Spanish gastronomy has become one of the hottest international cuisines in the U.S. It started with the tapas craze in the 1990s, but since then Spanish main … Continue reading
Posted in Research and Development, The Daily Feeding, Walnuts
Tagged culinology, ift, mediterranean sauces, muhamarra, RCA, romesco, walnut sauce, walnuts, walnuts thicken sauce
Leave a comment
Defining Flow -Food Vs Wine
A few years ago I began to read more about wine and realized the only way I would ever understand this topic would be to evaluate it in the only way I know how-scientifically, accurately and repeatively. As I began … Continue reading
You KNOW you Are a Culinologist (or Food Scientist) When…
You know all the locations of all the casual dining chain headquarters in the U.S. You think it’s normal to use industrial ingredients at home to boost the flavor, viscosity and acidity of your dinner You have been invited … Continue reading
The Soul of a Dish ….
Pondering the soul of food I am one of the lucky few who made it to Club El Bulli before closing 7/2011-I got a lucky break and knew people who knew people and managed to snag one of the last … Continue reading
Molecular Gastronomy (AKA MODERN CUISINE) Will It Jump The Shark?
Over the past six months I have written several articles about the type of cooking commonly and incorrectly known as “molecular gastronomy”. As a food scientist I have some pretty strong feelings about it-A part of me feels like the … Continue reading
