L20 is food blog written by Laurent Gras. Gras passionately documents his innovative gastronomic creations. There’s lots of things that excite me on this blog, particularly his basil cubes, cloned egg and cloned strawberries, his beet salad, shisho noodle, spring vegetable consomme (pictured above), grapefruit in a different form, cotton candy radish soy, etc., etc…

Here’s a post titled “Chaos Theory” from another great food blog, Ideas in Food:

In times of duress or stress it is important to eat well. The body needs nourishment to support physical activities and mental acuity. Of course these are the times when diets go out the window, we eat whatever is easy and quick, and if sugar and fat are involved, the more the better. We’re in the midst of moving into our new home, Mother’s Day weekend had it’s own unnecessary dramas, and combined with the single biggest purchase and move we’ve ever made, it’s safe to say that we haven’t been eating well. It’s hard to cook a good meal when you have no idea where the pots and pans are. Tonight after we picked up the cats and finally reunited the family (they’ve been boarding with family for the last two months) we drew a line in the sand. Alex ran out to the market for a roasted chicken and good salad greens. We cracked open a very nice bottle of wine. There was no bread, butter, or frills and none were needed. It may not have been home cooked but it was a simple, healthy and delicious meal. Nourishment is what we were after and we rediscovered how much better the world looks after a good meal.

Here’s another little rumination called It’s a beginning, from the same blog:

Using and understanding relationships to inspire innovation. It’s a relatively simple concept. In relation to cooking it involves building a body of knowledge. In order to innovate efficiently and well, one must understand the basic relationships in the kitchen. Not the relationship between chefs and cooks, the relationships between ingredients and their environment. Cooking is about what happens when you apply heat or cold to an edible object. It’s about how different proportions affect you final outcome. It’s about how structures are affected by being altered, whether it’s the way that you butcher an animal or whether you peel celery or whether you apply liquid nitrogen or moist heat to a raspberry. What happens next is the question that drives chefs and scientists alike. If you can understand the basic relationships then you can make an educated guess about what happens next. This knowledge is what leads to innovation because if you understand why something happens then you can puzzle out a better way to do it. Life is not just about getting from Point A to Point B, it’s about doing it well and enjoying the journey.

Gras also contributes similarly philosophical entries to his food blog, such as this one on food energy. Snip:

When I was riding my bike I was thinking about eating for endurance for sport. When you’re doing a sport and you feel hungry – it is already too late for your body to catch up with the time it take to eat and digest the energy. It made me think about 2 o’clock every afternoon when all of a sudden I am very hungry and tired. I wonder why I don’t think about this more when I am in the kitchen. I thought it would be interesting to look on-line for some information on this. I found this information on Wikipedia (…)

These sites via growabrain.