Submitted by crimfan on Thu, 10/07/2010 - 4:07pm
Submitted by Stuart Broz on Sat, 09/25/2010 - 9:45am
Over at Epicurious, Amy Sherman wrote Why I Hate Molecular Gastronomy, a brief editorial that misses the point. Sherman's point is that the techniques of molecular gastronomy might be cool, but they don't really make food taste great.
Submitted by Stuart Broz on Fri, 06/05/2009 - 8:06pm
Submitted by Stuart Broz on Mon, 03/30/2009 - 8:20am
Earlier this month, the planned launch of the International Journal of Gastronomy and Food Science was announced. According to the website, "the journal will contain scientific papers, review articles and notes on a whole range of overlapping topics, food taste and flavour, culinary processes, global trends (lifestyles, healthy eating), nutrition, food service/management,…"
Submitted by Stuart Broz on Mon, 03/16/2009 - 7:28am
Texture: A hydrocolloid recipe collectionTexture - A hydrocolloid recipe collection should be one of the first stops for anyone who is intrigued by the idea of molecular gastronomy.
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