Expo Zaragoza: Earth's crust mayo tops menu at Spanish food fair

The Earth's crust would strike most people as something to get geologists, rather than gourmets, salivating. But perhaps most people have never heard of the Spanish cook who used it to knock up mayonnaise. Nor might they have come across menus where the plates - made of wheat, rice and maize - are as tasty as the food on them. Both recipes were cooked up by a collaboration between Spain's leading chefs and scientists, who shared their talents at the Expo Zaragoza 2008, an international jamboree which this year is focused on water and sustainable living. The idea was to bridge the gap between the laboratory and the kitchen in the service of haute cuisine. Among the chefs who attended were Juan Roca, Angel León, Firo Vázquez, Toño Pérez, Carlos Cidón, Carmelo Bosque and José Luis Navas. Academics from the universities of... [read full story]