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Molecular Gastronomy

Molecular Gastronomy And The Potential Fall Of Fine Dining In D.C.

Eli Lehrer | Posted 10.26.2011 | DC
Eli Lehrer

Not everything about molecular gastronomy is bad. But, as a trend, molecular gastronomy threatens to detach "fine dining" from popular food culture. And that's not good for D.C.

Experiential Eating At Noma: The World's Best Restaurant?

Millie Kerr | Posted 10.29.2011 | Home
Millie Kerr

I appreciated Noma's insistence on creativity; its particular breed of innovation demands active participation. Every course requires the diner to use his hands.

David Chang: 'Alton Brown Sounds Like Boehner On Budget Deficit'

Posted 09.25.2011 | Home

Food Network star chef Alton Brown had some harsh words to say about molecular gastronomy to an "Alice Waters-loving back-to-basics" audience at the A...

HuffPost Review: El Bulli - Cooking in Progress

Marshall Fine | Posted 09.24.2011 | Entertainment
Marshall Fine

The cinema-verite approach to documentary making has its pitfalls -- particularly if the subject is as close-mouthed as Ferran Adria, the focus of Gereon Wetzel's El Bulli - Cooking in Progress.

In Defense Of Foam

The Washington Post | Posted 08.29.2011 | Home

Foam is to early-21st-century dining what balsamic vinegar was to the 1990s: It is everywhere, and often for no particular reason....

Nathan Myrhvold: Best Burgers Need Liquid Nitrogen, Deep-Frying

Posted 08.07.2011 | Home

Nathan Myrhvold thinks he can make a better burger than Daniel Boulud. In a symposium commemorating the 10th anniversary of the foie gras-filled db bu...

My Gastronomic Tour of London

Tamie Adaya | Posted 05.29.2011 | Travel
Tamie Adaya

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Michael Ruhlman Reviews The 5-Volume 'Modernist Cuisine'

Michael Ruhlman in the New York Times | Posted 05.25.2011 | Home

DESCENDING this week on the culinary scene like a meteor, "Modernist Cuisine: The Art and Science of Cooking" is the self-published six-volume masterw...

Food for Thought: Can Design In Food Reach New Potentials?

Patricia Brizzio | Posted 05.25.2011 | Arts
Patricia Brizzio

Food is percolating into many contemporary discussions, becoming an important subject among art and design circles. As evidenced in recent designs and...

Eating Art: Ferran And Molecular Gastronomy

Lael Hazan | Posted 05.25.2011 | Home
Lael Hazan

The joy of eating can be lost without the sensations of recognition and reassurance that can generate pleasure.

Graffit: Artist-Turned-Chef Opens New York Restaurant (PHOTOS)

Find. Eat. Drink. | Posted 05.25.2011 | Home
Find. Eat. Drink.

Graffit is the New York restaurant debut of former graffiti artist-turned chef Jesus Nunez, and his third restaurant overall. He previously owned ...

Chef José Andrés vs. Jonathan Gold In A Molecular Gastronomy Battle Royale: Who's The Victor?

Posted 05.25.2011 | Home

There are several chefs practicing "Modern" or "Avante Garde" cuisine who object strongly to the term "Molecular Gastronomy," finding it a limited and...

PHOTOS: FOOD AS ART: Modernist Cuisine's Artistic/Scientific Cookbook

Posted 05.25.2011 | Arts

When Chef Ferran Adria says "this book will change the way we under stand the kitchen" about your cookbook, you can basically rest assured you'll be l...

PHOOTS: 'Decoding' Avante-Garde Cuisine From Around The World With Alinea's Grant Achatz

LIFE | Posted 05.25.2011 | Home

Grant Achatz's mission is simple: He wants to make you throw out your preconceptions of what restaurants do and what meals should taste like. Achatz, ...

Moto Chefs/Future Food Stars Homaro Cantu and Ben Roche on The Interview Show

Mark Bazer | Posted 05.25.2011 | Chicago
Mark Bazer

Moto Chef Homaro Cantu and Pastry Chef Ben Roche stopped by The Interview Show to discuss their restaurant, molecular gastronomy, and their TV program, Future Food, airing on Planet Green.

Moto, Is This Really the Future of Food?

Meathead | Posted 05.25.2011 | Home
Meathead

Is a restaurant like Moto just the next logical step in the march of chefs towards Hollywood, or just a fad? Are these innovations or perversions?

elBulli in Beijing

Roseann M. Lake | Posted 05.25.2011 | Style
Roseann M. Lake

Adrià describes his ten days in Beijing as a period of perpetual curiosity during which he attended meals with fifty different dishes, each unique, and some, even to him, entirely unidentifiable.

Chef Ian Kleinman Out of O's

Claire Walter | Posted 05.25.2011 | Denver
Claire Walter

The mantle of the Taste of Elegance wine festival's most creative chef that Kleinman won last year now rests on the shoulders of Michael Long.

Bonsoiree Chef Shin Thompson on Chicago's Underground Dining Scene, Cooking for the James Beard Foundation and What's Next on Chicago's Plate

Claire Bidwell Smith | Posted 05.25.2011 | Chicago
Claire Bidwell Smith

"I attribute our success here by doing things with food that are unusual and unexpected, while keeping in mind the most important thing we all love about food: taste."

The U.S. Military: Molecular Gastronomist?

Sophie Brickman | Posted 05.25.2011 | Style
Sophie Brickman

Years ago, my father let it slip that his cousin had invented the powdered egg in the late 1930s, thereby contributing the war effort. Aha! A fellow Brickman inventor and culinary whizz!

How I Learned to Stop Worrying and Love the Science Food

Michael Nagrant | Posted 05.25.2011 | Chicago
Michael Nagrant

Alinea and Grant Achatz's cooking was even sometimes dubbed soulless. Like me, though, many of these critics had never eaten the food or spoken with the chef. I think maybe, all they needed to do was eat at Alinea once to discover the truth.

'Molecular Gastronomy' And The Art Of Eating In Spain

The Guardian | Adrian Searle | Posted 05.25.2011 | Style

I am struggling with a spring fashioned from what appears to be a tight coil of wire, but which has been manufactured, surprisingly, from virgin olive...

El Bulli Chicago-Style

Flora Lazar | Posted 05.25.2011 | Chicago
Flora Lazar

If you've tried unsuccessfully to get a reservation at Spain's legendary El Bulli restaurant, dubbed by list makers as the best restaurant in the world, you're probably not alone. Now, however, you can stay in Chicago and still get a great taste of desserts El Bulli style at Nomi.