In the 1990s, my childhood frozen-food dinners seemed precision-engineered for disappointment: gloppy Salisbury steak with a side of grainy mashed potatoes, a pile of limp fish sticks, a cardboardy ...
Food engineering sits in that uneasy space between inspirational and apocalyptic, like climate hacking or the Svalbard Seed Vault. When I see a frozen TV dinner filled with turkey, gravy, mashed ...
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