In a University of Pretoria lab, students take a hybrid degree pairing food studies with science, and chefs graduate as food scientists.
That side is tiny compared with Dagutat itself, which produces natural mushroom or mycelium fertilisers, so that farmers who need to export their crops from South Africa aren’t disqualified from doing so because they may be fertilising chemically as is often still practised here when not censored by eco-preferences.
Breaking up Cadbury’s Bourneville chocolate into the bowls of sugar, milk and butter, Leila says, “We needn’t even have been testing chocolate. It turns out what we chose was a hard one because chocolate is actually very finicky and as scientists we have to be very precise. We decided in first year already to do it.” This project investigates various chocolates with different compositions and their effect on baking or producing food items such as chocolate fondant or fudge.
“The other milk for coffee is in the jug on that same shelf,” says Hlengi. That’s all there is there but on the glass door is written, Sous Vide Pork Do Not Touch. As the black Lindt is readied , Hennie Fisher comes in to see how the timetable looks. There are more tests coming to the set fudges regarding density. He prods the dud caramelised ‘white’ fudge. “And this?”
Noma’s René Redzepi started the Nordic Food Lab in Copenhagen to keep food alive, lively and very new, albeit quite natural. Jozi’s own Urbanologi, as it was under Angelo Scirocco and then Jack Coetzee, had its fermentation lab shared with Mad Giant. Those are and were just some of the science chefs we know of.
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