APS Upgrade to include molecular gastronomy beamline
A new high-energy X-ray beamline specializing in molecular gastronomy is planned as part of the APS Upgrade project. Principle investigator and noted five-star chef Jacques Cortés is bringing his vision of “cooking” into the 21st century. His research on French/Spanish/Synchrotronic fusion cuisine will be conducted at the renovated APS Sector 14. The existing control room will be modernized and redecorated to function as a five-star restaurant, tentatively named “Casa Lumière.”
“The planned upgrade of Argonne’s Advanced Photon Source will create an X-ray center unmatched in brightness, coherence, flux densities and upscale atmosphere for use by both theoretical and applied gastronomists worldwide,” said APS Upgrade Program Lead Ray Brillant. “The Chef Cortés’ line of research is unique.”
The chef talks at length of the many possibilities that cooking with micro-beams of highly intense and penetrating heat can bring to food science. “Think of it!” says Cortés. “Microbeam raster-pattern cooking will allow me to create artistic designs of steaming-hot, fully-cooked foods embedded within fully frozen presentations. The palate will not know what to do with such sensations!”
Previously, attempts with conventional technologies to create meals that are hot on the inside and cold on the outside yielded only the occasional baked Alaska and microwaved burritos — and nothing with the nanometer precision and accuracy that becomes possible at the upgraded APS.