More...
 

Science Food

Dry-Ice Martini and Electric Cake: When Science And Cooking Collide

The New York Times | JULIA MOSKIN | Posted 11.29.2008 | Style

Read More: Food, Science Food, Style News

Some professional scientists (and a few amateur lab rats) are taking the research in a different direction. Rather than scenting mozzarella cheese wit...

Read Whole Story

How I Learned to Stop Worrying and Love the Science Food

Michael Nagrant | Posted 10.20.2008 | Chicago

Read More: Grant Achatz Soul, Alinea Wine List, Alinea Food, Gastronomy, Garrett's Popcorn, Marco Pierre White, Molecular Gastronomy, Alinea Technique, Organic Food, Grant Achatz, Charlie Trotter, Chez Panisse, Food, Alinea Menu, Experimental Cooking, Alinea Cookbook, Science Food, Alinea, Farm to Table, Eating Local, Chicago News
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.

Read Post