Loquat fruit (known as pipa in Chinese) piled up at Mercat St. Joseph in Barcelona. Molecular gastronomy was recently chosen as word of the month (not quite sure exactly which month this was). They give the following definition: the art…
A number of books related to molecular gastronomy and food science will appear this fall – I’ve previously mentioned the Fat Duck and Alinea cookbooks. But there is more, much more! This time I would like to draw the attention…
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”.…
