Modern commercial kitchens share a common genealogy with the equipment of contemporary bioengineers. Both chefs and bioengineers have inherited the legacy of Louise Pasteur’s germ theory, which describes how controlled environments can be utilized to govern pathways of organic growth.

The steam based equipment and gleaming metal technology of a kitchen parallel the lab. Recipes are precise protocols with descriptions of the size the organic material should be cut into (large dice, medium dice, small dice, brunoise, julienne, chiffonade, mince, etc). Time, composition, and temperature are often used to transform these ingredients into what we call food. Acids, bases, and fermentation are also utilized towards physical and chemical outcomes. The viscosity and rheology of mixtures is very important towards the consistent production of materials that fit within the description of food. People who are proficient in kitchen craft often go on to learn the even more precise actions and measure of the pastry chef, where one must master the ability to generate a spectrum of foams, gels, and chemical interactions in solution.

If you are interested in learning about biomaterials, I recommend a twofold path: take cooking lessons, and practice how to grow plants. Growing mushrooms is difficult, with a learning curve that is very steep. Plants are an easy way to learn about the basics of organismal propagation and don’t require much more than scissors and a cup to get going. Learning about pastry cooking is an excellent pathway to mastering the craft and science of growing biological composites.

Daniel Engber