Special: Were Molecular Gastronomy is Heading?

"The type of cooking that is based on experimenting with chemicals to produce meals is merely part of an industrial process in a time when people are looking for quality products..."
For years, so-called molecular gastronomy, an avant-garde culinary movement best known for its gels and emulsions and its wild chemical experiments with food... The State of Molecular Cuisine | WSJ.com



"Equipped with his five senses, man explores the universe around him and calls the adventure Science. ~Edwin Powell Hubble, The Nature of Science, 1954"(*) QuoteGarden.com




Food & Drink
The End of El Bulli?
"Spain's world-renowned restaurant may be closing, but if El Bulli chef Ferran Adria has his way, it's the mark of a new beginning. Mr. Adria talks about reinventing his culinary enclave."

For years Spain's Ferran Adria has defied culinary norms with out-of-the-box creations like freeze-dried foie gras, atomized martinis and edible hibiscus paper.
Full Story: The End of El Bulli?; WSJ.com


World News> Spain
Spain to open gastronomic university
The world's first "gastronomic university" is to open in Spain, complete with a research laboratory to explore the mysterious chemistry of taste.
"Student chefs will be encouraged to master the craft of “molecular gastronomy” under the tuition of Spain’s most celebrated restaurateur Ferran Adria, ..."
Full Story: Spain to open gastronomic university; Telegraph.co.uk






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