1 hour ago, Honkman said:As a scientist I care about the progress of science and don't ever believe that most things can't be improved with "newer" science - same with Neapolitan pizza - just because there is a "great deal of wisdom and science" in the making of this style of pizza doesn't mean you shouldn't utilize the progress of science over time to change/improve the making of Neapolitan pizza (and still call it a Neapolitan pizza).
You seem to be under the impression that science only brings forward progress. THIS is not progress:
On 2/25/2011 at 7:31 PM, Dave the Cook said:Just so everyone knows that we're talking about, here are a couple of photos (screen shots, actually) from Modernist Cuisine that show a side view of the pizza as it's cooking, and the finished product (sorry, no upskirts).
(Photos copyright The Cooking Lab, LLC; used with permission.)
The idea that you can take traditional Neapolitan dough, bake it longer and have the same stellar results has misguided neophyte pizza makers in the thousands. I have met thousands of beginning pizza makers who have been misled by this garbage and who've paid the price in sub par pizza. And this is not hyperbole.
And, just to be clear, scientists have the power to redefine all regional specialties? Stephen Hawking could, tomorrow, come out and say, champagne should only be made with strawberries? Wouldn't you think the French would have something to say about that? Even if strawberries made better champagne than grapes, he would certainly have to sell the French on the idea in order to change the definition.
It really shouldn't be a hard concept to grasp that the people of the region where a product was developed have the right to define it. Lawyers or not, governmental intrusion or not. That's just common sense.
You live in a town. Nathan lives in a town. Chris Young lives in a town. If any of your science produces a better mousetrap, name your pizza style after your town. Enough with the appropriation.
