Molecular Gastronomy

Molecular Gastronomy 'n' Cocktails

Nutshell version: Using nitrous oxide (NO2) in a whipper to infuse flavors into drinks.

Hating the Haters: Epicurious on Molecular Gastronomy

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.

From the Web

Image by CloudzillaImage by Cloudzilla

International Journal of Gastronomy and Food Science

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,…"

TGRWT#16: Chicken and Rose


Ive been following They Go Really Well Together (TGRWT) for some time now. It began on Khymos as a group project in molecular gastronomy to test whether foods that shared key chemicals that contributed to their aroma or flavor would compliment each other. Each month, a different flavor combination is chosen by the (rotating) host, and people from around the web contribute their creations. This month's pairing is chicken and rose, and my contribution follows...

Texture - A hydrocolloid recipe collection

Texture: A hydrocolloid recipe collectionTexture: 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.

A Meal At Moto

I was fortunate enough to be taken to moto in late 2006. This is the epic story of that meal...


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