Chefs and Scientists Unite to Make Gourmet Food from Earth's Crust
Spain's leading scientists and chefs converged to concoct dishes that fit the theme of sustainable living. It was part of the Expo Zaragoza 2008 which aimed to bridge the gap between kitchen and laboratory.
One team demonstrated how to use silicon dioxide, the major component of beach sand, to make edible mayonnaise.
A former fisherman proudly showed off a nutritious sausage cooked from the remains of dragnet fishing.
Another innovative team put forward edible plates made from wheat, rice and maize. Beach sand packed around prawns was the medium for roasting.
Organizers expressed glee at the symbiosis of virtuoso chefs and analytical scientists. They hoped that this dialogue between art and science would continue to open doors towards delectable and sustainable living.
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