Ken, I think in China and Hong Kong now, if the food isn't served with flaming brandy all over it, by a masked cook, it'll stay in the shop.
Come to think of it, maybe a few raw foods, served cold, will be less popular in the western world too.
With Anita [TM], my longstanding cyberphone multifunctional device with ethanol-powered fuel cell, lamp, lighter etc, one could squirt an ethanol spray over the food, ignite it and be guaranteed a sterile food surface [assuming the interior was cooked and already sterile]. Yes, that would create a few carcinogens, due to high temperature hot spots, but if the choice is Sars now or colon cancer in 20 years, I think most people would go for the barbecue taste.
Mqurice |
