Some of you may know the origins of so called "molecular gastronomy." Some REALLY smart people working for uber wealthy corporations devised "shortcuts" in the food production process to yield consistent results in the manufacturing process making things like quality of the product, origin and operator error obsolete. As well as keeping costs down by replacing say cane sugar with HFCS and other artificial products. But what baffles me is (besides the fact that people demand this stuff by buying it), these corporations are deemed the bad guys in the modern era, but when a hot shot chef engages in these techniques why... he gets a t.v. show, lifetime supplies of ISI guns and a veritable army of young chef groupies...
This is a photo of "minced pimento" Its pureed red bell peppers that have been gelified with sodium alginate, calcium chloride, guar gum, and potassium sorbate, that have been molded and then stuffed into a pitted olive much like a diced red bell pepper in normal spanish olives.
My question is, why does public perception change depending on if I made this vs FoodMegaCorp?
Other subsequent questions I ask are: Are we really this easy to manipulate? Do we REALLY know who has our best interest at heart? Who creates food trends us or FoodMegaCorp? What if the back and forth between the local/organic/nonGMO and FoodMegaCorp guys is by design to give us the impression that we are smarter than we think we are?