Undertake food hacking, or more pedantically, molecular gastronomy. Some definitions of molecular gastronomy (from http://khymos.org/definitions.php http://khy

Undertake food hacking, or more pedantically, molecular gastronomy. Some definitions of molecular gastronomy (from http://khymos.org/definitions.php http://khymos.org/definitions.php): - The application of scientific principles to the understanding and improvement of domestic and gastronomic food preparation. (Peter Barham) - The art and science of choosing, preparing and eating good food. (Thorvald Pedersen) - The scientific study of deliciousness. (Harold McGee) - Combining the 'know how' of cooks with the 'know why' of scientists And read <cite>In Defense of Food</cite>: - Eat Food. - Mostly Greens. - Not Too Much. With those three principles, one can build fun analytical games with creating exciting dishes. I usually approach food in a modular way. Remember the days when you would pick at your food and sort it? How is it that programmers tend to start off this way, as little philosophers about their food, only to grow up to consume it without mindfulness at all? Where did THAT come from? I believe that is the more pressing question. How is it that the intuition we have about food, of applying analysis to it, becomes completely washed out? I'm sure someone with a penchant for post-structuralist interpretation may have something to note on this.