I experience new food sensations with modernist cooking. As a matter of fact, they put this in to enhance food tastes and make food more pleasing to the taste buds.
New Taste Sensations Modernist Cooking
Gerald L. Kyle
Comes now a new intruder—into my food
And, into the realm of processed foods
Also, into the restaurants and supermarkets
Into my crackers, cookies and pies
Also, into the beans, rice, hamburgers and soups
The food chemists, in their delight
Have invented a new field called modernist food
Modernist cuisine—molecular gastronomy
Out with the old—in with the new
On the wings of taste sensations
Sweeteners, flavorings and enhancers
To delight my cravings
Also, to get me to eat more
All for our love affair with tasty food
With laboratory-worthy ingredients
Modernist cuisine, molecular gastronomy
Sodium citrate to emulsify the stuff
Sugar that pops in your mouth
Meat glue
transglutaminase
With no regard for nutrition or health
Unbidden and unseen, they lurk
Like a snake in the grass they lurk
Three-hundred—and more
Of their kin
And we invite them in
Gold in them-thar hills
Out with the old
In with the new
Gold from basic foods
Mainstream chefs now embrace
And have appropriated
From their modernist brethren
These tasty delights
I shiver in anticipation
For what I might
Invite
Into my life
On the wings
Of delight
