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dipping candles and cheese fondue got me thinking about cooking. what kind of food could you make by gradual layered accumulation? related: sedementary food (flaky pastry, lasagne, spanikopita, butterfingers...). what about other processes of nature? sous vide is the hip thing these days, where it's not getting outlawed. that's enough like the formation of petroleum to make me want more parallels.

artistically, it's appealing to me, since simulating and highlighting neat nature things is what i'm about. it's an added conceptual level to great cooking. "we're having a cretaceous meal tonight, honey." "mm, bronto-burgers à la tar pit!" "the plating is excellent. the sesame seeds represent the rebirth of plant life post-comet-impact-winter, and the chicken nuggets remind us how low reptilian derivatives fall in the food chain."

metamorphic, porphorytic, igneous food. candy is the obvious branch for weird food science experimentation. too easy. we were watching an iron chef america episode last week (awful show, don't bother) where mario batali was battling some guy who must have been a plant from the processed foods lobby. his specialty was using all the weird chemical additives you can't pronounce that are in foods you shouldn't be eating because the ingredients lists are bigger than your palm. along with border cases like carrageen, he used some odd amino acid to weld together the molecules of mashed fish paste to eventually produce noodles made completely out of fish. that's disgusting, but curious. i'm sure there's more traditional ways to approach the subject. anyway, it got me thinking...