TGIF: Achewood on molecular gastronomy
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Tag molecular gastronomy
Blumenthal: “Molecular gastronomy is dead”
As a follow up to last weeks statement from Adria, Blumenthal, Keller and McGee (article, my comments) The Guardian have interviewed Heston Blumenthal. He now says that MG creates artifical boundries: “Molecular makes it sound complicated,” he says. “And gastronomy…
Adria, Blumenthal, Keller and McGee with statement on “new cooking”
On Sunday, November 10 2006, in The Guardian, Ferran Adria, Heston Blumenthal, Thomas Keller and Harold McGee shared a statment on the “new cooking” with the readers. They feel “widely misunderstood” and argue that molecular gastronomy is “overemphasized and sensationalized”.…
One more article by Hervé This
Now that I’m at it, I found yet another article by Hervé This entitled Molecular Gastronomy and the Foundation “Food Science and Food Culture”, published in Comprehensive Reviews in Food Science and Food Safety, 2006, 5, 48. About the name…
Molecular gastronomy misunderstood?
Approximately a month ago Harold McGee suggested that the term “molecular gastronomy” should be ditched. Now Ferran Adrií who has been visiting San Francisco claims that his cooking is often incorrectly labeled molecular gastronomy. More on this from SFGate.com: Adrií …
Is the term “molecular gastronomy” obsolete?
According to Emma Marris at The Sceptical Chymist, Harold McGee, author of my favorite book “On Food and Cooking” has suggested that the term “molecular gastronomy” should be ditched. He noted that most chefs labeled as molecular gastronomists rejected the…