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Yet another 2.0 usage
First we had "Get Rich 2.0" and now we have "Food 2.0," in the New York Times.
On the bright side, through, they do describe what gel is:
A colloid is a suspension of particles within some substance. A hydrocolloid is a suspension of particles in water where the particles are molecules that bind to water and to one another. The particles slow the flow of the liquid or stop it entirely, solidifying into a gel.
Speaking of which, the next Gel conference is coming up in April...
