Food Science is a niche field, and Culinology is a niche in a niche! There are not to many people that do what I do so I try to educate the rest via writing articles about my world. I mostly write for trade journals and Food Product Design magazine-but would love to share the world of food science with the masses and write for a mainstream publication…. someday.
A Snacking Snapshot (December 2011) “As snacks shoulder more of the mealtime burden, they have to deliver an equivalent sensory stimulation, too-just in smaller-easier to eat-portions. That calls for profiles that grab consumer attention…”
Nut Thickened Sauces Of The Mediterranean (2011) 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.
To Understand Walnut Flavor You Need To Get Under It’s Skin! (2011) “When you think about walnuts, you probably imagine a complex taste that’s earthy, fruity, and tart — maybe with hints of astringency. That’s why developers of walnut products must go beyond the surface to understand this nut’s multidimensional flavor…
That Takes The Cake-Gluten Free Baking Gets a Boost From Walnut Meal (August 2011) “With all the buzz surrounding gluten-free eating these days, I have been working with the California Walnut Board to come up with new ways to use walnuts—naturally gluten-free from the beginning…:
Fire Roasted Artisan Tomato, Corn and Bean Salsa (December 2011) “Today’s consumers want to know where exactly their food came from, how it was prepared and who crafted it. A nameless person or corporation is no longer sufficient—now we want to know the “artist” behind the dish…”
New Culinary and Ready Meal Era (May 2011) “Advances in packaging, freezing technologies, and “special industrial ingredients” now allow chefs and scientists to authentically translate recipes to a microwavable container or skillet friendly bag”
The Future of Molecular cooking? (February 2011) “Research chefs experiment with xanthan gum, methylcellulose, modified food starch, and citric acid to achieve specific textures, flavors and viscosity…”
Comfort Food Goes Cerebral (October 2010) ”Current emerging food trends reflect our desire to augment traditional comfort-food choices with new varieties—more-sophisticated and exotic “thinking” versions—that give consumers something new to ponder while making their selections in the retail and foodservice worlds …”
Dairy Trends Inspiration (November 2010) “As the economy recovers and we exit our recession, we are more emotionally and financially secure and start seeking out foods that are more retro and heritage because they tie us to a specific time and place…”
Shelf Stable Success (March 2010)”Any company wishing to sell shelf-stable low acid or acidified canned food in the U.S. must follow Chapter 21 of the Code of Federal Regulations and work under the advisement of a ‘processing authority’…”
Cutting Back, Putting In (October/November 2009) ”Your ingredient suppliers are out there with their own food scientists, chefs and specialized equipment to assist you with your reformulation projects. Their expertise will help cut costs and save money…”
Recipe Redux: Walnut Romesco (September 2010) ”When it comes to suaces, especially in the U.S. retail market, nuts are largely an untapped resource. Nuts, finely ground into a meal or ‘flour’, provide rich texture and creamy mouthfeel when added to a vegetable-based sauce…”
“Mixology Made Easy” (August 2010) “Don’t even think about asking for a Cosmo at the Bourbon and Branch Telegram in San Francisco. House Rule # 4 strictly forbits it! So while the cast of “Sex and The City”might leave thirsty, Don Draper from the 1960′s era TV series “Mad Men” would feel right at home…”
Culinary Trekking (June 2010) ”Whatever the budget’s size, anyone can organize a successful culinary tour…”
Recipe Redux: Gluten Free Lace Cookie (June 2010) ”Lace cookies were given their name because of the unique way they transform into crisp rounds with lace-like open spaces during baking. …the cookie can be successfully developed using alternative fats, starches and nuts…”
The New French Revival (December 2009) Part 1 – Part 2 US consumers are, once again, firmly embracing French culinary concepts. Bistro-style comfort foods are resurfacing, but this time in conjunction with local and regional produce…”
Recipe Redux Galangal Soup (2009)
Spanish Food and Wine Pairings (2009)
Mediterranean Inspirations (2009)
How to Speak Better Greek (2008) ”Traditional foods from different regions of Greece today are served at a slew of Greek restaurants, including OSR chains; evolved contemporary ‘Greek fusion’ restaurants, where feta cheese foam meets heirloom tomatillos…” (this is my first publication ever!)
The Evolution of Rustic Cuisine (February 2008) ”Rustic food is unrefined and simple, but also warm and inviting. It is typically based on old-fashioned preparation techniques, ingredient availability and a unique set of cultural influences…”
Oh… and way back in 1996 I wrote a thesis on Listeria Monocytogenes, I doubt anyone reads it, but it was published in the Journal of Food Protection, 1998.
