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Last by Alchemystress on Mar 10, 2011, 9:25am
It's something I get asked quite a bit. Especially when I'm doing private dinners with friends or "Subculture Dining Events" (SCE) as a fundraiser for some University tennis club. Yes, I am a Med Student. Well, MD/PhD student. But, who amongst us is really defined by one facet of our life? And really, why should all the food sci people have all the fun? See, what I'd be doing if it wasn't medicine would definitely be molecular gastronomy. And not the fake kind you see on TV where someone dips stuff in liquid nitrogen or makes foam. Instead it would be what Dr. This works on, Dr. McGee writes about, what the people at UC Davis' Robert Mondavi Institute study. The one that breaks down the how and why of what's going on in the kitchen. Not the flashy television stuff.
In one of my bookcases at home, the bottom two shelves are taken up by 12 4" D-Ring Binders, the Thirteenth Edition of the Merck Index, a copy of McGee's On Food & Cooking, and This' Molecular Gastronomy. The Binders have Mass Spec, GC-IR, H+ and C13 NMR printouts. The printouts are arranged alphabetically by what was put in, and indexed by CAS. Yes, I took the time to make an index. It's even searchable and digital, and maybe one day I'll take the time . . . More