First of all, is anyone really fooled that a modern chemist sloshes mysteriously colored liquids back and forth in test tubes all day? Did the Times’ photographers say, “Hey, look, we have some orange and purple Kool-Aid here, could you pour some into those beakers so you fit our readers’ stereotype of a chemist?”
Hervé This, the founder of molecular gastronomy, has created a completely synthetic meal. It sounds weird, but this is a great hope for the future once we get used to it. Think about it: If these guys can make fake eggs out of chemicals, people might stop killing real eggs. It would be a major step in our quest for equal rights and justice.
But those scientists are probably going to use real eggs for their experiments. In the picture, you can see that chemist apparently shelled a couple eggs alive, and is brazenly torturing the one on the right by crushing him between his fingers. It’s almost like Mr. This doesn’t even believe his test subject is alive.
How can I possibly support such yolk-wrenching treatment of my fellow egg?