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Tuesday, January 29, 2013

Small change

I've been writing this blog for over three years.

When I tell others that I write a food blog, they often ask me about restaurant recommendations. In the explosion of food blogging, writers seem to fall into three main categories:


  • There are those who write about restaurants, and perhaps travel. 
  • There are those who write about cooking, and recipes. 
  • There are those who photograph food. 


But what I wanted to write about didn't fall exactly into these categories. I knew I wanted to write about science and food, but it wasn't just about hydrocolloids and enzymatic digestion. It's taken a number of years, but I've finally coined the term: science-based cuisine.

This cause matters enough to me for me to make some small changes to the blog. There's a new domain name: sciencebasedcuisine.com - I'll be making additional changes to the brand identity in the coming weeks.

It's simply acknowledging what I've been writing all along. Science-based cuisine is a frame of mind about food and food practices that incorporates scientific reasoning. It'll be fun.

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