Want a peek into the future of food? The answer may lie in carrots that last 3 months and not 3 days

(From left) At-Sunrice GlobalChef Academy's chef instructors Gn Ying Wei, Kelly Lee, and Aaron Goh.
(From left) At-Sunrice GlobalChef Academy's chef instructors Gn Ying Wei, Kelly Lee, and Aaron Goh.ST PHOTO: GIN TAY

SINGAPORE - Over four meals last month, culinary institution At-Sunrice GlobalChef Academy gave a group of guests a taste of the future of food.

The meals showcased a technique called Note-by-Note cooking advocated by French chemist Herve This in his 2014 book, Note-by-Note Cooking: The Future Of Cooking.

Please or to continue reading the full article. Learn more about ST PREMIUM.

Enjoy unlimited access to ST's best work

  • Exclusive stories and features on multiple devices
  • In-depth analyses and opinion pieces
  • ePaper and award-winning multimedia content