Nature Chemistry | The Sceptical Chymist
ACS: Against “molecular gastronomy”
The hype-heavy world of haute cuisine has recently been rolling its tongue over the phrase “molecular gastronomy”, said to be practiced by such chefs célèbres as Pierre Gagnaire and Ferran Adrià. The trend is for innovative foods, and new ingredients. Shrimp treated with protein-knitting enzymes, so it can be coaxed into noodle shape, glass-like spheres of isomalt, filled with the smoke from roasting mushrooms, flavored foam.
Recent comments on this blog
Chemistry in retrospect: True Grit and the path to a faculty position
Reactions: Xin Su
Reactions: Xin Su